Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study

• المؤلفون الرئيسيون: Torrico D., Sae-Eaw A., Sriwattana S., Boeneke C., Prinyawiwatkul W.
• التنسيق: مقال
• منشور في: Wiley-Blackwell 2015
• الموضوعات: Food Science
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84929240789&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/39231

© 2015 Institute of Food Technologists®. Little is known about how emulsion characteristics affect saltiness/bitterness perception. Sensory detection and recognition thresholds of NaCl, caffeine, and KCl in aqueous solution compared with oil-in-water emulsion systems were evaluated. For emulsions, N...