Application of the dual attribute time-intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum

Autor:	Rosemary I. Kobue-Lekalake, Henriëtte L. de Kock, John R.N. Taylor
Rok vydání:	2011
Předmět:	Maximum intensity chemistry.chemical_classification biology Astringent Chemistry Sensory system Sorghum biology.organism_classification Industrial and Manufacturing Engineering Time course Tannin Food science Time intensity Food Science
Zdroj:	International Journal of Food Science & Technology. 47:459-466
ISSN:	0950-5423
DOI:	10.1111/j.1365-2621.2011.02862.x
Popis:	Summary Bitterness and astringency are attributes generally cited as the cause of tannin sorghums being unpalatable. The objective here was to determine the effect of sorghums with varying tannin content on bitterness and astringency simultaneously using dual attribute time-intensity (DATI). A trained panel assessed bitterness and astringency of bran infusions of tannin and tannin-free sorghums. In both sorghum types, bitterness developed and reached maximum intensity faster (Tmax 22.5 s; P
Databáze:	OpenAIRE
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