RELATIVE IMPORTANCE OF COLOR, FRUITY FLAVOR AND SWEETNESS IN THE OVERALL LIKING OF SOFT DRINKS

被引：19

作者：

TUORILAOLLIKAINEN, H ^{[1
]}

MAHLAMAKIKULTANEN, S ^{[1
]}

KURKELA, R ^{[1
]}

机构：

[1] TECH RES CTR FINLAND,FOOD RES LAB,SF-02150 ESPOO 15,FINLAND

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12852.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1598 / &

相关论文

共 26 条

[1] [Anonymous], STATISTICAL PACKAGE
[2] CARBOHYDRATES, SUCROSE, AND HUMAN-DISEASE
BIERMAN, EL
[J]. AMERICAN JOURNAL OF CLINICAL NUTRITION, 1979, 32 (12) : 2712 - 2722
[3] Cochran W.G., 1957, EXPT DESIGN, Vsecond
[4] PREFERENCES FOR SWEET AND SALTY IN 9-YEAR-OLD TO 15-YEAR-OLD AND ADULT HUMANS
DESOR, JA
GREENE, LS
MALLER, O
[J]. SCIENCE, 1975, 190 (4215) : 686 - 687
[5] EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION, PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT-FLAVORED BEVERAGES AND CAKE
DUBOSE, CN
CARDELLO, AV
MALLER, O
[J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (05) : 1393 - &
[6] CONSUMER EVALUATION OF THE INTERRELATIONSHIPS BETWEEN THE SENSORY COMPONENTS OF COMMERCIAL ORANGE JUICES AND DRINKS
ENNIS, DM
KEEPING, L
CHINTING, J
ROSS, N
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (04) : 1011 - &
[7] Hall R. L., 1958, FLAVOR RES FOOD ACCE, P224
[8] HEDONIC CONSUMPTION - EMERGING CONCEPTS, METHODS AND PROPOSITIONS
HIRSCHMAN, EC
HOLBROOK, MB
[J]. JOURNAL OF MARKETING, 1982, 46 (03) : 92 - 101
[9] HOFFSTROM T, 1982, COMMUNICATION
[10] Hutchings J. B., 1977, Journal of Food Quality, V1, P267, DOI 10.1111/j.1745-4557.1977.tb00945.x