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, University of California
Marion J. Simone, University of California
Elly Hinreiner Platou, University of California
California Agriculture 11(11):10-10. DOI: 10.3733/ca.v011n11p10.
Summary Not Available – First paragraph follows:
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.
Rose Marie Pangborn is Assistant Specialist in Food Technology, University of California, Davis. Marion J. Simone is Principal Laboratory Technician in Food Technology, University of California, Davis. Elly Hinreiner Platou was Assistant Professor of Food Technology, University of California, Davis, when this study was made.
The above progress report is based on Research Project No. 104.
The Sugar Research Foundation supported the investigation reported here.