甜蜜
味道
食品科学
品味
情感(语言学)
感知
化学
乳酸
蔗糖
心理学
生物
沟通
细菌
遗传学
神经科学
作者
Hely Tuorila,C. Sommardahl,Lea Hyvönen,K. Leporanta,Pirjo Merimaa
标识
DOI:10.1016/0950-3293(94)p4213-p
摘要
Sweetness and sourness intensities of strawberry yoghurts containing 0.1 or 5.2% dairy fat, 6 or 12% sucrose, and 1.1% lactic acid, were rated by 14 assessors in two replications, using the time-intensity procedure. The timing of sweetness and sourness perception in this watercontinuous material was unaffected by the fat content of the samples.
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