EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION, PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT‐FLAVORED BEVERAGES AND CAKE
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5), 1393-1399
- https://doi.org/10.1111/j.1365-2621.1980.tb06562.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- The psychophysical relationships between color and flavor∗C R C Critical Reviews in Food Science and Nutrition, 1978
- INFLUENCE OF COLOR ON TASTE THRESHOLDSChemical Senses, 1974
- INFLUENCE OF FRESHNESS AND COLOR ON POTATO CHIP SENSORY PREFERENCESJournal of Food Science, 1973
- Influence of Color on the Discrimination of SweetnessPublished by University of Illinois Press ,1960
- Some observations on the appreciation of flavour in foodstuffsJournal of the Society of Chemical Industry, 1936