The effect of viscosity on the perception of flavour.

  title={The effect of viscosity on the perception of flavour.},
  author={Tracy A Hollowood and Robert S. T. Linforth and Andrew J. Taylor},
  journal={Chemical senses},
  volume={27 7},
A trained sensory panel assessed flavour and sweetness intensity in solutions containing varying concentrations of hydroxy propyl methylcellulose (HPMC), sugar and flavour volatile. The flavour and sweetness of the viscous solutions were rated using magnitude estimation with a controlled modulus. In addition, the concentration of volatile released on the breath was measured using MS Nose. For low concentrations of HPMC (<0.5 g/100 g), perceived flavour intensity remained the same; however, a… CONTINUE READING


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