Cargando…
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...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
|
| Materias: | |
| 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 |