The selection of optimal rate of acid and sweet taste for lemon flavoured drops

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022402" target="_blank" >RIV/60461373:22330/09:00022402 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The selection of optimal rate of acid and sweet taste for lemon flavoured drops

Popis výsledku v původním jazyce

The objective of the work was to choose an optimal rate of citric acid and sweeteners for lemon flavoured drops. The general pleasantness of taste and the intensity of acid and sweet tastes of four lemon drops were evaluated using sensory analysis. General pleasantness was evaluated using a rank test. Intensities of acid and sweet tastes were evaluated using unstructured graphic 100 mm line scales, anchored at the ends with extremes for each descriptive term. The best tasting lemon drops contained 11 gkg-1 of citric acid and 691 g kg-1 sweeteners related to the sweet potency of sucrose. The sample with an extremely acid taste was considered unpleasant for most assessors (Friedman, =0.05). Generally, the assessors preferred the lemon drops with well-balanced acid and sweet tastes.

Název v anglickém jazyce

The selection of optimal rate of acid and sweet taste for lemon flavoured drops

Popis výsledku anglicky

The objective of the work was to choose an optimal rate of citric acid and sweeteners for lemon flavoured drops. The general pleasantness of taste and the intensity of acid and sweet tastes of four lemon drops were evaluated using sensory analysis. General pleasantness was evaluated using a rank test. Intensities of acid and sweet tastes were evaluated using unstructured graphic 100 mm line scales, anchored at the ends with extremes for each descriptive term. The best tasting lemon drops contained 11 gkg-1 of citric acid and 691 g kg-1 sweeteners related to the sweet potency of sucrose. The sample with an extremely acid taste was considered unpleasant for most assessors (Friedman, =0.05). Generally, the assessors preferred the lemon drops with well-balanced acid and sweet tastes.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Svazek periodika

27

Číslo periodika v rámci svazku

S

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

3

Strana od-do

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Kód UT WoS článku

000269005600103

EID výsledku v databázi Scopus

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