Taste Perception of Multicomponent Fat-Free Liquid Food Systems
Barisas, Loretta L.
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https://hdl.handle.net/2142/83719
Description
Title
Taste Perception of Multicomponent Fat-Free Liquid Food Systems
Author(s)
Barisas, Loretta L.
Issue Date
1997
Doctoral Committee Chair(s)
Klein, Barbara
Department of Study
Food Science and Human Nutrition
Discipline
Food Science and Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Language
eng
Abstract
Multidimensional scaling results using KYST-2A showed that subjects used 3 dimensions (represented primarily by thickness/sweetness, saltiness, and bitterness) to differentiate samples. Thickness and sweetness strongly represent the first dimension. Although saltiness and bitterness are important in the second and third dimensions, they do not strongly represent the dimensions. (Abstract shortened by UMI.).
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