Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers.

Junge, Jonas Yde; Bertelsen, Anne Sjoerup; Mielby, Line Ahm; Zeng, Yan; Sun, Yuan-Xia; Byrne, Derek Victor; Kidmose, Ulla

Junge, Jonas Yde; Bertelsen, Anne Sjoerup; Mielby, Line Ahm; Zeng, Yan; Sun, Yuan-Xia; Byrne, Derek Victor; Kidmose, Ulla.

Afiliação

Junge JY; Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark.
Bertelsen AS; Sino-Danish Center for Education and Research (SDC), 8000 Aarhus, Denmark.
Mielby LA; Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark.
Zeng Y; Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark.
Sun YX; Sino-Danish Center for Education and Research (SDC), 8000 Aarhus, Denmark.
Byrne DV; Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China.
Kidmose U; Sino-Danish Center for Education and Research (SDC), 8000 Aarhus, Denmark.

Foods ; 9(10)2020 Oct 09.

Article em En | MEDLINE | ID: mdl-33050242

Palavras-chave

basic tastes; cross-culture; hierarchical clustering; individual differences; model matrix; taste mixtures; taste primaries; taste-taste interactions

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Dinamarca País de publicação: Suíça

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