On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food

In this study, the effect on taste due to the addition of air bubbles to a water-based gel was investigated. The gel phase contained either sucrose to give a sweet taste or sodium chloride to give a salty taste. For the sweet gels, taste intensities were evaluated for samples with different volume f...

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Veröffentlicht in:	Journal of food science 2010-05, Vol.75 (4), p.S245-S249
Hauptverfasser:	Goh, S.M, Leroux, B, Groeneschild, C.A.G, Busch, J.L.H.C
Format:	Artikel
Sprache:	eng
Schlagworte:	Agar - chemistry Air - analysis Air bubbles Biological and medical sciences bubbles Carbohydrates Chemical Phenomena Diet, Carbohydrate-Restricted - methods Diet, Sodium-Restricted - methods Dietary Sucrose Flavoring Agents - chemistry foam Food Additives - chemistry Food Analysis Food industries Food processing industry Food science Foods Fundamental and applied biological sciences. Psychology Gels Humans model food systems Models, Chemical Osmolar Concentration Perception saltiness sensory properties Sodium chloride Sodium Chloride, Dietary Studies Sucrose Sugar sweetness tastant excluded fillers Taste Texture Volume fraction Water - analysis
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