TY - JOUR
T1 - Applications of NMR in sensory science
AU - Robertson, Terri
AU - Schmidt, Shelly
AU - Klein, Barbara
PY - 1992
Y1 - 1992
N2 - NMR spectroscopy is already of great value in determining the relationships between a moleculeś structure and its odor, flavor, color and textural characteristics. Newer applications of NMR techniques in sensory science include studies of the effects of ion and water binding on taste perception; for example, 23Na NMR has been used to examine the effects on perceived saltiness of Na- binding to ionic and non-ionic gums. The range of useful applications is expanding as both NMR and sensory science techniques continue to develop.
AB - NMR spectroscopy is already of great value in determining the relationships between a moleculeś structure and its odor, flavor, color and textural characteristics. Newer applications of NMR techniques in sensory science include studies of the effects of ion and water binding on taste perception; for example, 23Na NMR has been used to examine the effects on perceived saltiness of Na- binding to ionic and non-ionic gums. The range of useful applications is expanding as both NMR and sensory science techniques continue to develop.
UR - http://www.scopus.com/inward/record.url?scp=0004346249&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0004346249&partnerID=8YFLogxK
U2 - 10.1016/0924-2244(92)90198-6
DO - 10.1016/0924-2244(92)90198-6
M3 - Review article
AN - SCOPUS:0004346249
SN - 0924-2244
VL - 3
SP - 236
EP - 240
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
IS - C
ER -