Taste Perception of Multicomponent Fat-Free Liquid Food Systems
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.).
Agriculture, Food Science and Technology
University of Illinois - Urbana-Champaign
Networked Digital Library of Theses and Dissertations
University of Illinois at Urbana-Champaign