Fat Concentration Affects Sweetness and Sensory Profiles of Sucrose, Sucralose, and Aspartame
- 1 May 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (3), 599-602
- https://doi.org/10.1111/j.1365-2621.1993.tb04333.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Sensory Characteristics of Sucralose and other High Intensity SweetenersJournal of Food Science, 1992
- Modification of Fruit Flavors by Aspartame and SucroseJournal of Food Science, 1991
- Comparison of Temporal Perception of Fruitiness in Model Systems Sweetened with Aspartame, an Aspartame + Acesulfame K Blend, or SucroseJournal of Food Science, 1991
- Sugar and fat: Sensory and hedonic evaluation of liquid and solid foodsPhysiology & Behavior, 1989
- Sensory Quality of Selected Sweeteners: Aqueous and Lipid Model SystemsJournal of Food Science, 1987
- Cream and sugar: Human preferences for high-fat foodsPhysiology & Behavior, 1983
- Effects of temperature on the perceived sweetness of sucrosePhysiology & Behavior, 1982
- DISCERNMENT OF TASTE SUBSTANCES AS AFFECTED BY SOLVENT MEDIUMaJournal of Food Science, 1958