Effect of ethanol on interactions of bitter and sweet tastes in aqueous solutions
Experimental samples simulated the composition of vermouths. In all experiments, 0.01% quinine was used as a standard bitter substance. Sucrose increased the acceptability in the concentration range of up to 14%, remaining constant at higher concentrations, both in aqueous and 16% ethanolic solution...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2008-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200802-0006_effect-of-ethanol-on-interactions-of-bitter-and-sweet-tastes-in-aqueous-solutions.php |