Natural food flavor intensity: Apricot, peach, and pear nectars studied to determine the sweetness-acid-flavor relationship in a natural food product
Flavor and sweetness are closely related factors—especially in fruit products—but there exists a level at which added sucrose ceases to enhance the flavor of the product and the relationship between sweetness and flavor is influenced by acidity.
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| Автори: | , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
University of California Agriculture and Natural Resources
1957-11-01
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| Серія: | California Agriculture |
| Онлайн доступ: | https://californiaagriculture.org/article/113895-natural-food-flavor-intensity-apricot-peach-and-pear-nectars-studied-to-determine-the-sweetness-acid-flavor-relationship-in-a-natural-food-product |
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