Effects of viscosity on the bitterness and astringency of grape seed tannin
- 1 July 1996
- journal article
- Published by Elsevier in Food Quality and Preference
- Vol. 7 (3-4) , 161-166
- https://doi.org/10.1016/s0950-3293(96)00028-6
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Temporal perception of astringency and sweetness in red wineFood Quality and Preference, 1995
- Physiological factors contributing to the variability of sensory assessments: Relationship between salivary flow rate and temporal perception of gustatory stimuliFood Quality and Preference, 1994
- Effect of sweetener type and of sweetener and acid levels on temporal perception of sweetness, sourness and fruitinessChemical Senses, 1993
- EVALUATION OF THE SEPARATE CONTRIBUTIONS OF VISCOSITY AND SWEETNESS OF SUCROSE TO PERCEIVED VISCOSITY, SWEETNESS AND BITTERNESS OF VERMOUTH3Journal of Texture Studies, 1985
- Sweetness of sucrose, neohesperidin dihydrochalcone, and saccharin is related to genetic ability to taste the bitter substance 6-n-propylthiouracilChemical Senses, 1983
- Some factors affecting sensory thresholds and relative bitterness of limonin and naringinJournal of the Science of Food and Agriculture, 1974
- EFFECT OF HYDROCOLLOIDS ON ORAL VISCOSITY AND BASIC TASTE INTENSITIES *Journal of Texture Studies, 1973
- Structural basis of and interaction between sweetness and bitterness in sugarsJournal of the Science of Food and Agriculture, 1972
- TASTE INTENSITY AS A FUNCTION OF STIMULUS CONCENTRATION AND SOLVENT VISCOSITYJournal of Texture Studies, 1970
- Interactions of suprathereshold taste stimuli.Journal of Experimental Psychology, 1961