Sensory Evaluation Techniques for Detecting and Quantifying Bitterness in Food and Beverages
Author:
Affiliation:
1. Department of Oral Biology, Faculty of Dentistry; University of Manitoba; Winnipeg Canada
Publisher
John Wiley & Sons, Inc.
Reference103 articles.
1. Ultrafiltered milk reduces bitterness in reduced-fat cheddar cheese made with an exopolysaccharide-producing culture;Agrawal;J. Dairy Sci.,2007
2. Sensory properties of virgin olive oil polyphenols: Identification of deacetoxy-ligstroside aglycon as a key contributor to pungency;Andrewes;J. Agric. Food Chem.,2003
3. Evaluation of virgin olive oil bitterness by total phenol content analysis;Beltran;Eur. J. Lipid Sci. Technol.,2007
4. Chemical markers for bitterness in wheat bread;Bin;Flavour Fragrance J.,2012
5. Chemical and sensory characterization of DOC red wines from Marche (Italy) related to vintage and grape cultivars;Boselli;J. Agric. Food Chem.,2004
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