Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners

Food Science and Technology International

Volumn 22, Issue 8, 2016, Pages 720-731

  Freitas, Mírian Luisa Faria ^a   Dutra, Mariana Borges De Lima ^b   Bolini, Helena Maria André ^c  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b Federal Institute of Education   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

affective testing; external preference mapping; low calorie beverage; quantitative descriptive analysis; Tropical fruit

Indexed keywords

FOOD ADDITIVES; FRUIT JUICES; FRUITS; PEPTIDES; SENSORY ANALYSIS; SENSORY PERCEPTION; SUGAR (SUCROSE);

DESCRIPTORS; EUGENIA UNIFLORA; PREFERENCE MAPPINGS; QUANTITATIVE DESCRIPTIVE ANALYSIS; REBAUDIOSIDE-A; SENSORY PROFILES; SENSORY PROPERTIES; TROPICAL FRUITS;

SUGAR SUBSTITUTES;

ASPARTAME; DIPEPTIDE; FOOD ADDITIVE; KAURANE DERIVATIVE; NEOTAME; NUTRITIVE SWEETENER; REBAUDIOSIDE A; SUCROSE; TRICHLOROSUCROSE;

ADULT; ANALOGS AND DERIVATIVES; CHEMISTRY; COLOR; CONSUMER ATTITUDE; EUGENIA; FEMALE; FRUIT; HUMAN; MALE; STEVIA; TASTE; YOUNG ADULT;

ADULT; ASPARTAME; COLOR; CONSUMER BEHAVIOR; DIPEPTIDES; DITERPENES, KAURANE; EUGENIA; FEMALE; FOOD ADDITIVES; FRUIT; HUMANS; MALE; NUTRITIVE SWEETENERS; STEVIA; SUCROSE; TASTE; YOUNG ADULT;

EID: 84994406779     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013215607077     Document Type: Article

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