Descriptive Analysis of Toothpaste Flavor Using Novel Sample Preparation Procedure
Author:
Affiliation:
1. Department of Food Science and Engineering; Ewha Womans University; Seoul 120-750 Korea
2. Cosmetics & Personal Care Research Institute; Amorepacific Corporation; Yongin Gyeonggi Korea
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12032/fullpdf
Reference18 articles.
1. Effects of fat on temporal cooling by menthol in lozenges;Allison;J. Food Sci.,2001
2. Repeated testing and rinsing regimens for toothpastes with various cooling and burn intensities: Impact on discrimination and repeatability;Allison;J. Sensory Studies,2007
3. Damaging effects of toothbrush bristle end form on gingiva;Breitenmoser;J. Periodontol.,1979
4. Evaluation of the incidence of gingival abrasion as a result of toothbrushing;Danser;J. Clin. Periodontol.,1998
5. Descriptive sensory analysis of toothpaste flavor and texture using two sampling methods: Brushing versus spoon tasting;Hightower;J. Sensory Studies,2009
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