The taste of calcium chloride in mixtures with NaCl, sucrose and citric acid
2004
Lawless, H.T. | Rapacki, F. | Horne, J. | Hayes, A. | Wang, G.
Calcium fortification is an increasingly common practice that is used to add nutritive value to many foods and beverages. A set of studies examined whether mixtures with other simple tastants would modify the tastes of calcium chloride. Mixtures with sucrose, citric acid or sodium chloride suppressed tastes of CaCl₂, especially bitterness. Saltiness of NaCl was additive with the salty taste of CaCl₂.
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书目信息
Food quality and preference
卷
15
期
1
页码
83
- 89
ISSN
0950-3293
出版者
Springer US
其它主题
Taste sensitivity; Food additives (general); Salt concentration; Food composition and quality; Food processing (general); Mixtures
语言
英语
类型
Journal Article; Text
2024-02-27
MODS
