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Titolo:
EFFECTS OF INCREASED VISCOSITY ON THE SOURNESS AND ASTRINGENCY OF ALUMINUM SULFATE AND CITRIC-ACID
Autore:
SMITH AK; NOBLE AC;
Indirizzi:
UNIV CALIF DAVIS,DEPT VITICULTURE & ENOL DAVIS CA 95616 UNIV CALIF DAVIS,DEPT VITICULTURE & ENOL DAVIS CA 95616
Titolo Testata:
Food quality and preference
fascicolo: 3, volume: 9, anno: 1998,
pagine: 139 - 144
SICI:
0950-3293(1998)9:3<139:EOIVOT>2.0.ZU;2-0
Fonte:
ISI
Lingua:
ENG
Soggetto:
TEMPORAL PERCEPTION; ORAL ASTRINGENCY; TIME-COURSE; SWEETNESS; FRUITINESS; WINE;
Keywords:
ASTRINGENCY; VISCOSITY; ALUM; CITRIC ACID; TEMPORAL PERCEPTION AND TASTE;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
23
Recensione:
Indirizzi per estratti:
Citazione:
A.K. Smith e A.C. Noble, "EFFECTS OF INCREASED VISCOSITY ON THE SOURNESS AND ASTRINGENCY OF ALUMINUM SULFATE AND CITRIC-ACID", Food quality and preference, 9(3), 1998, pp. 139-144

Abstract

The effect of viscosity on perception of astringency elicited by aluminum sulfate and citric acid was compared in aqueous solutions thickened with methyl cellulose from 1 to 29 cP. Trained subjects rated astringency and sourness by time-intensity procedures in duplicate. For both compounds, maximum intensity and total duration of astringency were significantly decreased as viscosity was raised above 5 cP. Maximum intensity and total duration of sourness of citric acid decreased significantly with increase in viscosity, for alum, only sourness maximum intensity was decreased by the higher gum levels. Neither propyl thiouracil status nor salivary flow, rate of judges affected perception of astringency or sourness. (C) 1998 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 05:18:42