Searched for: subject%3A%22Taste%255C%2BThreshold%22
(1 - 2 of 2)
de Wijk, R.A. (author), Polet, I.A. (author), Bult, J.H.F. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Vibromyography was used to quantify oral activity during the processing of well-characterized semi-solid model foods whilst subjects assessed the intensity of the sensory attributes to thick, creamy, melting, fatty, rough and liking. A series of eleven starch-based vanilla custard desserts was prepared with five different viscosities, three...
article 2008
Schifferstein, H.N.J. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
The Equiratio Mixture Model predicts the psychophysical function for an equiratio mixture type on the basis of the psychophysical functions for the unmixed components. The model reliably estimates the sweetness of mixtures of sugars and sugar-alchohols, but is unable to predict intensity for aspartame/sucrose mixtures. In this paper, the...
article 1996