Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency-Reference-Cited by-同舟云学术

Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency

Published:1999-07 Issue:4-5 Volume:10 Page:273-279
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Courregelongue Sandrine,Schlich Pascal,Noble Ann.C

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference19 articles.

1. Arnold, G. M. (1983). A tasting procedure for assessing bitterness and astringency. In A.A. Williams, & R.K. Atkin (Eds.), Sensory quality of foods and beverages. Definition, measurement and control (pp. 109–114). Chichester, UK: Ellis Horwood.

2. Astringency in food;Bate-Smith;Food,1954

3. Effect of sweetener type and of sweetener and acid level on temporal perception of sweetness, sourness and fruitiness;Bonnans;Chemical Senses,1993

4. Psychological evidence that oral astringency is a tactile sensation;Breslin;Chemical Senses,1993

5. Detection and control of soymilk astringency;Chien;Journal of Food Science,1983

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