Tolerance for high flavanol cocoa powder in semisweet chocolate

Nutrients

Volumn 5, Issue 6, 2013, Pages 2258-2267

  Harwood, Meriel L ^a   Ziegler, Gregory R ^a   Hayes, John E ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Cocoa; Cocoa flavanols; Rejection thresholds; Semisweet chocolate; Sensory evaluation

Indexed keywords

FLAVANOL DERIVATIVE;

ADULT; ARTICLE; BITTER TASTE; CACAO; CONTROLLED STUDY; FEMALE; FERMENTATION; HUMAN; HUMAN EXPERIMENT; MALE; PERCEPTIVE THRESHOLD; POWDER; SELF REPORT; SENSORY STIMULATION; SEX DIFFERENCE; SWEETNESS; TASK PERFORMANCE; TASTE ACUITY; TASTE AVERSION; TASTE PREFERENCE;

THEOBROMA CACAO;

EID: 84879323264     PISSN: 20726643     EISSN: None     Source Type: Journal    
DOI: 10.3390/nu5062258     Document Type: Article

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