کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5736118 1411895 2017 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Fat perception in cottage cheese: The contribution of aroma and tasting temperature
ترجمه فارسی عنوان
ادراک چربی در پنیر: سهم عطر و درجه حرارت مزه
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
An increase in tasting temperature induced a decrease in the DetT and DiffT, while the use of a nose clip led to an increase in both thresholds. A hierarchical cluster analysis evidenced three homogeneous subsets of subjects with contrasting sensitivity profiles: subsets 1 (n = 7) and 2 (n = 9) were characterized by high and low DetT and DiffT values, respectively, for all conditions, while a larger third subset (n = 24) included subjects with medium thresholds values that varied from one condition to another. Unlike the other subsets, subset 3 was significantly influenced by the change in tasting temperature, whereas only subset 1 showed no sensitivity improvement when aromas were perceptible.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Quality and Preference - Volume 56, Part B, March 2017, Pages 241-246
نویسندگان
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