Masking vegetable bitterness to improve palatability depends on vegetable type and taste phenotype

Chemosensory Perception

Volumn 6, Issue 1, 2013, Pages 8-19

  Sharafi, Mastaneh ^a   Hayes, John E ^b   Duffy, Valerie B ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Bitter; Food preference; Genetics; Salt; Sweet; Taste; Vegetables

Indexed keywords

ACETIC ACID; ASPARTAME; PROPYLTHIOURACIL; SODIUM CHLORIDE;

ADULT; ANALYSIS OF VARIANCE; ARTICLE; ASPARAGUS; BITTER TASTE; BRUSSELS SPROUT; FEMALE; HUMAN; HUMAN EXPERIMENT; KALE; MALE; MASKING; NORMAL HUMAN; PALATABILITY; PHENOTYPE; PRIORITY JOURNAL; SELF REPORT; SWEETNESS; TASTE AVERSION; TASTE DISCRIMINATION; TASTE PREFERENCE; VEGETABLE; VOLUNTEER;

EID: 84874461108     PISSN: 19365802     EISSN: 19365810     Source Type: Journal    
DOI: 10.1007/s12078-012-9137-5     Document Type: Article

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