Suppression of umami aftertaste by polysaccharides in soy sauce

Journal of Food Science

Volumn 78, Issue 8, 2013, Pages

  Imamura, Miho ^a   Matsushima, Kenichiro ^a  

^a KIKKOMAN CORPORATION   (Japan)

Author keywords

Aftertaste; Polysaccharide; Sensory evaluation; Soy sauce; Umami

Indexed keywords

CELLULOSE; FOOD ADDITIVE; POLYSACCHARIDE;

ADULT; AFTERTASTE; ARTICLE; CHEMISTRY; DRUG EFFECT; FEMALE; FOOD HANDLING; HUMAN; MALE; METHODOLOGY; MIDDLE AGED; MOLECULAR WEIGHT; PHYSIOLOGY; SENSORY EVALUATION; SOY SAUCE; SOYBEAN; TASTE; UMAMI;

AFTERTASTE; POLYSACCHARIDE; SENSORY EVALUATION; SOY SAUCE; UMAMI;

ADULT; CELLULOSE; FEMALE; FOOD ADDITIVES; FOOD HANDLING; HUMANS; MALE; MIDDLE AGED; MOLECULAR WEIGHT; SOY FOODS; SOYBEANS; TASTE;

EID: 84882685540     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12195     Document Type: Article

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