TIME INTENSITY (TI) MEASUREMENTS OF SWEETENERS ON GREEN TEA CARRIER
DOI:
https://doi.org/10.15414/jmbfs.2015.4.special3.173-176Keywords:
Sensory analysis, time intensity methods, sweetenersAbstract
Aim of the study was characterize sweet intensity profiles of natural and artificial sweeteners during time interval on taste carrier (green tea). For analysis was selected time intensity (TI) methodology during 12 second time interval and assessors group was divided to male and female division. Difference between groups and sweeteners was investigated. Preference testing was done by CATA methodology and processed by correspondent analysis. During time intensity evaluation was observed similar profile shape of natural sweeteners. Different was performance of saccharin. During preference experiment was evaluated that all artificial sweeteners are associated with negative attributes of CATA questionnaire. Perception of sweeteners by male and female assessors was statistically significant.Downloads
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Published
2015-02-02
How to Cite
Vietoris, V., Czako, P., Zajác, P., ÄŒapla, J., Mendelová, A., Kozelová, D., & Balková, H. (2015). TIME INTENSITY (TI) MEASUREMENTS OF SWEETENERS ON GREEN TEA CARRIER. Journal of Microbiology, Biotechnology and Food Sciences, 4(special issue 3 (Food Sciences), 173–176. https://doi.org/10.15414/jmbfs.2015.4.special3.173-176
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Food Sciences
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Copyright (c) 2015 Vladimir Vietoris, Peter Czako, Peter Zajác, Jozef Čapla, Andrea Mendelová, Dagmar Kozelová, Hana Balková
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).
