Sensory and Hedonic Characteristics of Juice of Sea Buckthorn (Hippophae rhamnoides L.) Origins and Hybrids
- 1 March 2001
- journal article
- research article
- Published by Elsevier BV in LWT
- Vol. 34 (2), 102-110
- https://doi.org/10.1006/fstl.2000.0751
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Flavour perception mechanismsTrends in Food Science & Technology, 1996
- Temporal perception of astringency and sweetness in red wineFood Quality and Preference, 1995
- Perceptual Properties of Benzoic Acid DerivativesChemical Senses, 1995
- Sensory evaluation of acids by free-choice profilingChemical Senses, 1992
- Time-course of astringent sensationsChemical Senses, 1991
- Regional aroma preferencesFood Quality and Preference, 1988
- Natural astringency in foodstuffs — A molecular interpretationCritical Reviews in Food Science and Nutrition, 1988
- The measurement of food preferences in humans: Do taste-and-spit tests predict consumption?Physiology & Behavior, 1987
- Relative Importance of Color, Fruity Flavor and Sweetness in the Overall Liking of Soft DrinksJournal of Food Science, 1984
- Evaluation of 18 apple varieties for their suitability for juice productionJournal of the Science of Food and Agriculture, 1981