Soy sauce odour induces and enhances saltiness perception-Reference-Cited by-同舟云学术

Soy sauce odour induces and enhances saltiness perception

Published:2015-07-14 Issue:10 Volume:50 Page:2215-2221
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Chokumnoyporn Napapan¹,Sriwattana Sujinda¹²,Phimolsiripol Yuthana¹,Torrico Damir Dennis³,Prinyawiwatkul Witoon³

Affiliation:

1. Product Development Technology Division; Faculty of Agro-Industry; Chiang Mai University; Chiang Mai 50100 Thailand

2. Sensory Evaluation and Consumer Testing Unit; Chiang Mai University; Chiang Mai 50100 Thailand

3. School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803 USA

Funder

Thailand Institute of Scientific and Technological Research (TISTR)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference41 articles.

1. Flavor thresholds as affected by interaction among three dairy-related flavor compounds;Adhikari;Journal of Sensory Studies,2006

2. ASTM 1981 Committee E-18, Guidelines for the Selection and Training of Sensory Panel Members Philadelphia, PA, USA ASTM Special Technical Publication

3. Saltiness enhancement by savory aroma compounds;Batenburg;Journal Food Science,2011

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