Masking of bitterness in dairy protein hydrolysates: Comparison of an electronic tongue and a trained sensory panel as means of directing the masking strategy

LWT

Volumn 63, Issue 1, 2015, Pages 751-757

  Newman, J ^a   O'Riordan, D ^a   Jacquier, J C ^a   O'Sullivan, M ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Bitterness masking; Casein hydrolysates; Electronic tongue; Sensory analysis

Indexed keywords

BEVERAGES; CALCIUM ALLOYS; FOOD ADDITIVES; SENSORY ANALYSIS; SODIUM ALLOYS; SUGAR SUBSTITUTES; TERNARY ALLOYS;

BIOACTIVE PEPTIDES; CASEIN HYDROLYSATE; EFFECTIVE TOOL; FLAVOURINGS; MASKING AGENTS; PROTEIN HYDROLYSATE; SENSORY PANELS; SODIUM CASEINATE;

ELECTRONIC TONGUES;

EID: 84928699064     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.019     Document Type: Article

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