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EFFECT OF NEODIOSMIN ON THRESHOLD AND BITTERNESS OF LIMONIN IN WATER AND ORANGE JUICE

โœ Scribed by D. G. GUADAGNI; V. P. MAIER; J. G. TURNBAUGH

Book ID
108801243
Publisher
Institute of Food Technologists
Year
2008
Tongue
English
Weight
435 KB
Volume
41
Category
Article
ISSN
0022-1147

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๐Ÿ“œ SIMILAR VOLUMES

Effect of some citrus juice constituents
Effect of some citrus juice constituents on taste thresholds for limonin and naringin bitterness
โœ Dante G. Guadagni; Vincent P. Maier; Jean G. Turnbaugh ๐Ÿ“‚ Article ๐Ÿ“… 1973 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 650 KB

## Abstract A panel of 20 to 27 screened judges was used to determine the threshold of pure limonin and naringin in distilled water, sucrose solutions, citric acid solutions adjusted to various pH values and in citrus juice model systems. Thresholds in distilled water were 1 and 20 mg/l for limonin

Effect of subthreshold concentrations of
Effect of subthreshold concentrations of limonin, naringin and sweeteners on bitterness perception
โœ Dante G. Guadagni; Vincent P. Maier; Jean G. Turnbaugh ๐Ÿ“‚ Article ๐Ÿ“… 1974 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 323 KB

## Abstract A sensory panel of experienced judges was used to determine taste thresholds of mixtures of limonin and naringin and various sweeteners. Data from these experiments showed that within the 95% confidence interval, subthreshold interactions between limonin and naringin were additive, indi