Impact of bitter tastant sub-qualities on retronasal coffee aroma perception

The impact of different bitter taste compounds on the retronasal perception of coffee aroma was investigated. A sorted napping experiment was carried out on thirteen compounds at iso-intense bitter concentrations. Differences in perceptual bitter sub-qualities among the compounds were reported by Mu...

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Veröffentlicht in:	PloS one 2019-10, Vol.14 (10), p.e0223280-e0223280
Hauptverfasser:	Paravisini, Laurianne, Soldavini, Ashley, Peterson, Julie, Simons, Christopher T, Peterson, Devin G
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Analysis Aroma Aroma compounds Biology and Life Sciences Bitter taste Bitterness (Taste) Caffeine Chemical composition Chemical properties Coffee Coffee (Beverage) Coffee - chemistry Cognitive ability Cross-modal Factor analysis Female Flavor Flavors Food science Gas chromatography Gas Chromatography-Mass Spectrometry Headspace Humans Male Mass Spectrometry Mass spectroscopy Multidimensional scaling Nicotine Odorants - analysis Odors Perception Perceptions Physical Sciences Senses Sensorimotor integration Sensory evaluation Sensory integration Social Sciences Solvents Spectroscopy Taste Vacuum distillation Volatile Organic Compounds - analysis Young Adult
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