Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water

Autor: Jonas Yde Junge, Line Ahm Mielby, Ulla Kidmose

Publikováno v: Beverages, Vol 8, Iss 2, p 32 (2022)

Most beverages are complex matrices. Different taste compounds within these matrices interact, and thus affect the perception of the tastes. Sweetness and sourness have generally been known to suppress each other, but often such investigations have f

Externí odkaz: https://doaj.org/article/99d90bf7d941437e9c5e999e5ba680bc

Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers

Autor: Yuanxia Sun, Ulla Kidmose, Derek V. Byrne, Jonas Yde Junge, Yan Zeng, Line Ahm Mielby, Anne Sjoerup Bertelsen

Publikováno v: Foods
Foods, Vol 9, Iss 1425, p 1425 (2020)
Junge, J Y, Bertelsen, A S, Mielby, L A, Zeng, Y, Sun, Y X, Byrne, D V & Kidmose, U 2020, ' Taste interactions between sweetness of sucrose and sourness of citric and tartaric acid among Chinese and Danish consumers ', Foods, vol. 9, no. 10, 1425 . https://doi.org/10.3390/foods9101425
Volume 9
Issue 10

Tastes interact in almost every consumed food or beverage, yet many aspects of interactions, such as sweet-sour interactions, are not well understood. This study investigated the interaction between sweetness from sucrose and sourness from citric and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a3eb026a1a49765a7c48f2597c621d8
https://pubmed.ncbi.nlm.nih.gov/33050242

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Consistency of sensory testing with 4- and 5-year-old children

Autor: Cees de Graaf, Monica Mars, Djin Gie Liem

Publikováno v: Food Quality and Preference 15 (2004) 6
Food Quality and Preference, 15(6), 541-548

Rank-order and paired comparison tests are widely used methods to assess previous termsensorynext term perception of young children. Small age differences could, however, influence the ability of children to carry out such tasks. This study compared

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6350fc031b179b3657b713615ad78836
https://doi.org/10.1016/j.foodqual.2003.11.006

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