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Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study
Damir Dennis Torrico
, Amporn Sae-Eaw
, Sujinda Sriwattana
, Charles Boeneke
, Witoon Prinyawiwatkul
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Dive into the research topics of 'Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study'. Together they form a unique fingerprint.
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Keyphrases
Oil-in-water Emulsion
100%
Emulsion
100%
Bitterness
100%
Suppressing Effect
100%
Sensory Threshold
100%
Recognition Threshold
75%
Sodium Chloride
62%
Caffeine
50%
Saltiness
50%
Aqueous Solution
37%
Viscosity
25%
No Significant Difference
12%
Forced-choice
12%
Canola Oil
12%
Emulsifier
12%
Geometric Mean
12%
Marginal Effects
12%
Time Series Methods
12%
Limit Method
12%
LiCl-KCl
12%
Emulsion System
12%
Bitter Perception
12%
Sensory Detection Threshold
12%
Emulsion Characteristics
12%
Food Science
Bitter Taste
100%
Saltiness
100%
Canola Oil
25%
Emulsifier
25%
Emulsion System
25%
Agricultural and Biological Sciences
Bitterness
100%
Canola Oil
25%
Earth and Planetary Sciences
Sodium Chloride
100%