Determination of astringent taste in model solutions and in beverages
The astringent taste is important for the sensory quality of beverages. Perception thresholds of two important astringent compounds - tannic acid and (+)-catechin were determined using two procedures. The concentration-intensity dependence was linear at low concentrations and up to medium intensitie...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2001-10-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200105-0007_determination-of-astringent-taste-in-model-solutions-and-in-beverages.php |