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.).

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science and Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2015

Author dc:creator

• Barisas, Loretta L.

Contributors dc:contributor

• Klein, Barbara

• Agriculture, Food Science and Technology

Language dc:language

eng

Identifier

(MiAaPQ)AAI9737044

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/83719