Optimizing the Orosensory Properties of Model Functional Beverages: The Influence of Novel Sweeteners, Odorants, Bitter Blockers, and Their Mixtures on (+)-Catechin

Journal of Food Science

Volumn 77, Issue 6, 2012, Pages

  Gaudette, Nicole J ^a   Pickering, Gary J ^a  

^a BROCK UNIVERSITY   (Canada)

Author keywords

Bitter blockers; Bitterness; Flavor modification; Functional foods; Phenolics

Indexed keywords

ANTIOXIDANT; BETA CYCLODEXTRIN; BETA CYCLODEXTRIN DERIVATIVE; CATECHIN; FLAVORING AGENT; FOOD ADDITIVE; KAURANE DERIVATIVE; REBAUDIOSIDE A; SWEETENING AGENT;

ARTICLE; BEVERAGE; CANADA; CHEMICAL MODEL; COMPARATIVE STUDY; DIET SUPPLEMENTATION; FEMALE; FOOD PREFERENCE; HUMAN; MALE; METABOLISM; ODOR; OSMOLARITY; SENSATION; SUGAR INTAKE; TASTE;

ANTIOXIDANTS; BETA-CYCLODEXTRINS; BEVERAGES; CATECHIN; DIETARY SUCROSE; DITERPENES, KAURANE; FEMALE; FLAVORING AGENTS; FOOD ADDITIVES; FOOD PREFERENCES; FOOD, FORTIFIED; HUMANS; MALE; MODELS, CHEMICAL; ODORS; ONTARIO; OSMOLAR CONCENTRATION; SENSATION; SWEETENING AGENTS; TASTE;

CAMELLIA SINENSIS;

EID: 84861979586     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02707.x     Document Type: Article

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