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Gustatory responses to anomeric sugars

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Zusammenfassung

Es wurden quantitative und qualitative Geschmacksvergleiche zwischen frisch zubereiteten und ins Gleichgewicht gebrachten Lösungen von Fruchtzucker, Mannose, Malzzucker, Xylose und Rhamnose angestellt. Erfahrene Versuchspersonen stellten in bestimmten Zeitintervallen die Geschmackswirkung der Lösung fest, die mit polarimetrischen Zeitmessungen verglichen wurden.

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Authors and Affiliations

  1. College of Agriculture, University of California, Davis, California, USA

    R. M. Pangborn & R. B. Chrisp

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  1. R. M. Pangborn
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  2. R. B. Chrisp
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We gratefully acknowledge the perticipation of the subjects and the technical assistance of Mrs.Ida M.Trabue

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Pangborn, R.M., Chrisp, R.B. Gustatory responses to anomeric sugars. Experientia 22, 612–615 (1966). https://doi.org/10.1007/BF01895285

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