Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
The effect of color, as measured on the Gardner XL-23 calorimeter, on the sweetness perception of a series of lime- and lemon-colored and flavored beverages was quantified by taste panelists using magnitude estimation. The regression lines for each colored series in the lemon drinks were found to differ significantly (p 〈 0.05) indicating that color had a significant effect on sweetness and the inequality of the slopes of the lines obtained when sweetness was plotted versus log color further confirmed this effect. A sucrose level of 4.4% maximized the effect of color on sweetness perception in both the lime (p 〈 0.01) and lemon (p 〈 0.05) drinks.
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