Perception and acceptance of selected high-intensity sweeteners and blends in model soft drinks by propylthiouracil (PROP) non-tasters and super-tasters-Reference-Cited by-同舟云学术

Perception and acceptance of selected high-intensity sweeteners and blends in model soft drinks by propylthiouracil (PROP) non-tasters and super-tasters

Published:2007-04 Issue:3 Volume:18 Page:531-540
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Zhao Liqiang,Tepper Beverly J.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference44 articles.

1. Quantitative and qualitative evaluation of high-intensity sweeteners and sweetener mixtures;Ayya;Chemical Senses,1992

2. Bitter taste of saccharin related to the genetic ability to taste the bitter substance 6-n-propylthiouracil;Bartoshuk;Science,1979

3. Supertasting is not explained by the PTC/PROP gene;Bartoshuk;Chemical Senses,2005

4. PTC/PROP tasting: anatomy, psychophysics, and sex effects;Bartoshuk;Physiology and Behavior,1994

5. Numerical scale-point locations for constructing the LAM (labeled affective magnitude) scale;Cardello;Journal of Sensory Studies,2004

Cited by 43 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sugar Replacement in Chocolate-Flavored Milk: Differences in Consumer Segments’ Liking of Sweetener Systems Relate to Temporal Perception;Beverages;2024-07-03

2. Análisis de la sensibilidad gustativa al estímulo amargo en dos poblaciones mexicanas;Investigación y Desarrollo en Ciencia y Tecnología de Alimentos;2024-03-19

3. Use of perceived weights for scale familiarization in a PROP taster classification procedure;Journal of Sensory Studies;2022-09-09

4. Re-evaluating how sweet-liking and PROP-tasting are related.;Physiology & Behavior;2022-03

5. Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M);Foods;2020-07-31