Sensitivity of individual person to the bitter substance PROP
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00013082" target="_blank" >RIV/60461373:22330/04:00013082 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
čeština
Original language name
Individuální citlivost k hořké látce PROP
Original language description
The aim of the work was to monitor the individual sensitivity of young university students to the chemical substance PROP (6-n-propylthiouracil). The magnitude method was using for the sensory evaluations. The sensitivity of assessors to bitter taste wascompared with sensitivity to NaCl. Three groups of testers were distinguished (supertaster, medium taster, nontaster).
Czech name
Individuální citlivost k hořké látce PROP
Czech description
The aim of the work was to monitor the individual sensitivity of young university students to the chemical substance PROP (6-n-propylthiouracil). The magnitude method was using for the sensory evaluations. The sensitivity of assessors to bitter taste wascompared with sensitivity to NaCl. Three groups of testers were distinguished (supertaster, medium taster, nontaster).
Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2004
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Sborník - XXXV. symposium o nových směrech výroby a hodnocení potravin
ISBN
80-902671-8-1
ISSN
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e-ISSN
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Number of pages
3
Pages from-to
110-112
Publisher name
VÚPP
Place of publication
Praha
Event location
Skalský Dvůr
Event date
Jan 1, 2004
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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