Corpus ID: 42073193

Effect of Temperature on the Intensity of Basic Tastes : Sweet , Salty and Sour

@inproceedings{Lipscomb2016EffectOT,
  title={Effect of Temperature on the Intensity of Basic Tastes : Sweet , Salty and Sour},
  author={Keri Ann Lipscomb and James R. Rieck and Paul Dawson},
  year={2016}
}
Sensory panels were trained to identify specific concentrations of sucrose, sodium chloride and citric acid as an intensity level value of 6 on a 15-point scale for flavors of sweet, salty and sour, respectively. Trained panels were exposed to a single concentration of each taste singly, in combinations of 2 and all three at 3 temperatures (3°C, 23°C, 60°C) using concentrations previously identified at an intensity level of 6. Panelists determined the perceived intensity of each taste at each… Expand

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