ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Addition of l–4 ppm neohesperidin dihydrochalcone to sweet and nonsweet food products modified the intensity of some flavor attributes in all products evaluated, as determined by a panel of trained assessors during a series of descriptive attribute analyses. Flavor enhancements were perceived in all products, although no consistent pattern of enhancement was observed across the product range. Fruit flavors were enhanced across all fruity products, as were some odor attributes. Intensity reductions of some sharp or spicy flavor attributes were also recorded. The great majority of flavor modifications induced were considered to bring about improvements in product sensory quality.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1993.tb04331.x
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