Sensory Evaluation of Mixtures of Maltitol or Aspartame, Sucrose and an Orange Aroma

Author： Nahon Denise F.   Roozen Jacques P.   de Graaf Cees  

Publisher： Oxford University Press

ISSN： 1464-3553

Source： Chemical Senses, Vol.23, Iss.1, 1998-02, pp. : 59-66

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Responses of the Rat Chorda Tympani Nerve to Glutamate–Sucrose Mixtures

By Formaker B.K.  

Chemical Senses, Vol. 29, Iss. 6, 2004-07 ,pp. : 473-482

Oxford University Press

Access to resources Recommend Favorite

Dissociating Pleasantness and Intensity with Quinine Sulfate/Sucrose Mixtures in Taste

By Veldhuizen Maria G.   van Rooden Anthonie P.A.   Kroeze Jan H.A.  

Chemical Senses, Vol. 31, Iss. 7, 2006-09 ,pp. : 649-653

Oxford University Press

Access to resources Recommend Favorite

Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission

By Grosch W.  

Chemical Senses, Vol. 26, Iss. 5, 2001-06 ,pp. : 533-545

Oxford University Press

Access to resources Recommend Favorite

PROP (6- n -Propylthiouracil) Tasting and Sensory Responses to Caffeine, Sucrose, Neohesperidin Dihydrochalcone and Chocolate

By Ly A.   Drewnowski A.  

Chemical Senses, Vol. 26, Iss. 1, 2001-01 ,pp. : 41-47

Oxford University Press

Access to resources Recommend Favorite

A Critical Evaluation of the Effect of Sorbitol on the Ferric–Xylenol Orange Hydroperoxide Assay

By Gay C.   Gebicki J.M.  

Analytical Biochemistry, Vol. 284, Iss. 2, 2000-09 ,pp. : 217-220

Elsevier

Access to resources Recommend Favorite