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

© 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...

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Bibliographic Details
Main Authors: Damir Dennis Torrico, Amporn Sae-Eaw, Sujinda Sriwattana, Charles Boeneke, Witoon Prinyawiwatkul
Format: Journal
Published: 2018
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Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84930931804&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/44756
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Institution: Chiang Mai University
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