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Natural food flavor intensity: Apricot, peach, and pear nectars studied to determine the sweetness-acid-flavor relationship in a natural food product

California Agriculture > Volume 11 > Number 11  > research article 

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Authors

Rose Marie Pangborn, University of California
Marion J. Simone, University of California
Elly Hinreiner Platou, University of California

Publication Information

California Agriculture 11(11):10-10.

Published November 01, 1957

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Abstract

Flavor and sweetness are closely related factors—especially in fruit products—but there exists a level at which added sucrose ceases to enhance the flavor of the product and the relationship between sweetness and flavor is influenced by acidity.

Full text

Full text is available in PDF.

Author notes

The above progress report is based on Research Project No. 104.

The Sugar Research Foundation supported the investigation reported here.

Natural food flavor intensity: Apricot, peach, and pear nectars studied to determine the sweetness-acid-flavor relationship in a natural food product

Rose Marie Pangborn, Marion J. Simone, Elly Hinreiner Platou
University
of
California
Division of Agriculture
and
Natural Resources
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Natural food flavor intensity: Apricot, peach, and pear nectars studied to determine the sweetness-acid-flavor relationship in a natural food product

California Agriculture > Volume 11 > Number 11  > research article 

< Previous | Table of Contents | Next >

< Previous | Table of Contents | Next >

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

Rose Marie Pangborn, University of California
Marion J. Simone, University of California
Elly Hinreiner Platou, University of California

Publication Information

California Agriculture 11(11):10-10.

Published November 01, 1957

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

Flavor and sweetness are closely related factors—especially in fruit products—but there exists a level at which added sucrose ceases to enhance the flavor of the product and the relationship between sweetness and flavor is influenced by acidity.

Full text

Full text is available in PDF.

Author notes

The above progress report is based on Research Project No. 104.

The Sugar Research Foundation supported the investigation reported here.

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