Combinatory effects of texture and aroma modification on taste perception of model gels
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Wang, Q. J., Mielby, L. A., Junge, J. Y., Bertelsen, A. S., Kidmose, U., Spence, C., & Byrne, D. V. (2019) · Foods · doi:10.3390/foods8060211 · Cited by 168 · see citing works
“[197] found that both a modification of texture and of aroma had a sweetness enhancing effect on an apple juice gel, but in combination, these showed the same sweetness enhancement as aroma and texture had individually.”
Background
- Authors
- Knoop, J. E., Sala, G., Smit, G., & Stieger, M.
- Affiliations
- Wageningen University & Research (NL)
- Corresponding author
- Knoop, Janine Editha
- ORCID
- Stieger, Markus
- Venue
- Chemosensory Perception
- Published
- 2013-03-09
- Volume
- 6
- Issue
- 2
- Pages
- 60-69
- ISSN
- 1936-5802 (ISSN-L)
- 1936-5810
- OpenAlex
- W2038701626
- Cited by
- 25
- References
- 38
- Citations by year
- 2025: 3 · 2023: 5 · 2022: 1 · 2021: 2 · 2020: 2 · 2019: 1 · 2018: 3 · 2017: 3 · 2016: 1 · 2015: 2 · 2014: 1 · 2013: 1
- FWCI
- 2.49
- Type
- journal article
- Language
- en
- Open access
- green
- research.wur.nl
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Chemosensory Perception (publishedVersion)
- Socio-Environmental Systems Modeling (acceptedVersion)
- Data Archiving and Networked Services (DANS) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- texture modification, taste perception, apple juice, gel stiffness, brittleness, sugar content, sugar reduction, additive effects, sensory evaluation, healthier food products
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