Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices

Sugar reduction in food and beverage products involves several challenges. Non-nutritive sweeteners may give unwanted off-flavors, while sugar-reduced products often lack mouthfeel. To overcome this, the addition of aroma to increase sweetness through cross-modal interactions, and the addition of hy...

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Detalles Bibliográficos
Autores principales: Bertelsen, Anne Sjoerup, Mielby, Line Ahm, Byrne, Derek Victor, Kidmose, Ulla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231121/
https://www.ncbi.nlm.nih.gov/pubmed/32235577
http://dx.doi.org/10.3390/foods9040395

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231121/
https://www.ncbi.nlm.nih.gov/pubmed/32235577
http://dx.doi.org/10.3390/foods9040395

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