ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: We have investigated the possible changes in the hydration of succinic acid aqueous solution by weak ultrasonication based on 1H-NMR measurements, and observed its effects regarding taste by sensory evaluation. The 1H-NMR measurements showed that the peak area of the carboxyl proton was diminished in the succinic acid aqueous solution by ultrasonication and that the water proton was conversely enhanced. This means that weak ultrasonication slightly accelerated the hydration of succinic acid. The sensory evaluation showed that the succinic acid aqueous solution tasted weaker by ultrasonication (p 〈 0.05), though its concentration was unchanged. These results suggest that the slight change in the hydration state produces some changes in taste.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb09549.x
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