EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION, PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT-FLAVORED BEVERAGES AND CAKE

被引：183

作者：

DUBOSE, CN

CARDELLO, AV

MALLER, O

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06562.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1393 / &

共 11 条

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[4] Kanig J. L, 1955, FOOD FIELD REPORTER, V23, P57
[5] KOSTYLA AS, UNPUBLISHED
[6] INFLUENCE OF FRESHNESS AND COLOR ON POTATO-CHIP SENSORY PREFERENCES
MAGA, JA
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (07) : 1251 - 1252
[7] INFLUENCE OF COLOR ON TASTE THRESHOLDS
MAGA, JA
[J]. CHEMICAL SENSES & FLAVOUR, 1974, 1 (01): : 115 - 119
[8] MOIR H. C., 1936, CHERN AND INDUST [LONDON], V55, P145
[9] INFLUENCE OF COLOR ON THE DISCRIMINATION OF SWEETNESS
PANGBORN, RM
[J]. AMERICAN JOURNAL OF PSYCHOLOGY, 1960, 73 (02) : 229 - 238
[10] SCHUTZ HG, 1954, COL FOODS S, P21