EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION, PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT-FLAVORED BEVERAGES AND CAKE-Reference-Cited by-同舟云学术

EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION, PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT-FLAVORED BEVERAGES AND CAKE

Published:1980-09 Issue:5 Volume:45 Page:1393-1399
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

DuBOSE CYNTHIA N.,CARDELLO ARMAND V.,MALLER OWEN

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb06562.x/fullpdf

Reference11 articles.

1. D. Foster, 1956 . Psychological aspects of food colors from the consumer's standpoint. Mimeo. report distributed by U.S. Testing Co., Inc., Hodoken; N.J.

2. A.S. Kostyla, and F.M. Clydesdale, 1978 . The psychophysical relationships between color and flavor of some fruit-flavored beverages-Influence of the addition of red, unpublished manuscript.

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