SEPARATION OF THE EFFECTS OF SWEETNESS AND VISCOSITY OF SUCROSE ON PERCEIVED SWEETNESS, VISCOSITY AND BITTERNESS OF VERMOUTH

被引：0

作者：

BURNS, DJW

NOBLE, AC

机构：

[1] DSIR,AUCKLAND,NEW ZEALAND

[2] UNIV CALIF DAVIS,DAVIS,CA 95616

来源：

CHEMICAL SENSES | 1985年 / 10卷 / 03期

关键词：

D O I：

暂无

中图分类号：

B84 [心理学]; C [社会科学总论]; Q98 [人类学];

学科分类号：

03 ; 0303 ; 030303 ; 04 ; 0402 ;

摘要：

引用

页码：453 / 454

页数：2

共 48 条

[1] EVALUATION OF THE SEPARATE CONTRIBUTIONS OF VISCOSITY AND SWEETNESS OF SUCROSE TO PERCEIVED VISCOSITY, SWEETNESS AND BITTERNESS OF VERMOUTH
BURNS, DJW
NOBLE, AC
JOURNAL OF TEXTURE STUDIES, 1986, 16 (04) : 365 - 381
[2] EFFECTS OF VISCOSITY UPON PERCEIVED SWEETNESS
ARABIE, P
MOSKOWITZ, HR
PERCEPTION & PSYCHOPHYSICS, 1971, 9 (05): : 410 - +
[3] EFFECTS OF SOLUTION VISCOSITY ON PERCEIVED SALTINESS AND SWEETNESS
CHRISTENSEN, CM
PERCEPTION & PSYCHOPHYSICS, 1980, 28 (04): : 347 - 353
[4] EFFECTS OF TEMPERATURE ON THE PERCEIVED SWEETNESS OF SUCROSE
BARTOSHUK, LM
RENNERT, K
RODIN, J
STEVENS, JC
PHYSIOLOGY & BEHAVIOR, 1982, 28 (05) : 905 - 910
[5] THE CONTRIBUTION OF GLYCEROL TO PERCEIVED VISCOSITY AND SWEETNESS IN WHITE WINE
NOBLE, AC
BURSICK, GF
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 1984, 35 (02): : 110 - 112
[6] EFFECT OF VISCOSITY ON DETECTION OF RELATIVE SWEETNESS INTENSITY OF SUCROSE SOLUTIONS
STONE, H
OLIVER, S
JOURNAL OF FOOD SCIENCE, 1966, 31 (01) : 129 - &
[7] EFFECT OF VISCOSITY ON PERCEIVED SWEETNESS INTENSITY OF SWEETENED SODIUM CARBOXYMETHYLCELLULOSE SOLUTIONS
IZUTSU, T
TANEYA, SI
KIKUCHI, E
SONE, T
JOURNAL OF TEXTURE STUDIES, 1981, 12 (02) : 259 - 273
[8] HUMMINGBIRD SWEETNESS PREFERENCES - TASTE OR VISCOSITY
STROMBERG, MR
JOHNSEN, PB
CONDOR, 1990, 92 (03): : 606 - 612
[9] ENHANCEMENT OF THE PERCEIVED SUCROSE SWEETNESS IN THE RAT BY THAUMATIN
DUGASDUVILLARD, X
VANDERWEL, H
BROUWER, JN
CHEMICAL SENSES, 1980, 5 (02) : 93 - 98
[10] PERCEIVED SWEETNESS AND REDNESS IN COLORED SUCROSE SOLUTIONS
JOHNSON, J
CLYDESDALE, FM
JOURNAL OF FOOD SCIENCE, 1982, 47 (03) : 747 - 752

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