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

被引：179

|

作者：

DUBOSE, CN

CARDELLO, AV

MALLER, O

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06562.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1393 / &

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[J]. JOURNAL OF FOOD SCIENCE, 1993, 58 (04) : 810 - 812
[2] Multisensory flavor perception: Assessing the influence of fruit acids and color cues on the perception of fruit-flavored beverages
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[J]. FOOD QUALITY AND PREFERENCE, 2008, 19 (03) : 335 - 343
[3] THE EFFECT OF COLOR ON THIRST QUENCHING, SWEETNESS, ACCEPTABILITY AND FLAVOR INTENSITY IN FRUIT PUNCH FLAVORED BEVERAGES
CLYDESDALE, FM
GOVER, R
PHILIPSEN, DH
FUGARDI, C
[J]. JOURNAL OF FOOD QUALITY, 1992, 15 (01) : 19 - 38