EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION, PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT‐FLAVORED BEVERAGES AND CAKE

N. DuBose, Cynthia; V. Cardello, Armand; Maller, Owen

doi:10.1111/j.1365-2621.1980.tb06562.x

Public

EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION, PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT‐FLAVORED BEVERAGES AND CAKE

Published in Journal of Food Science • Sep 1, 1980

Authors:

Cynthia N. DuBose

Armand V. Cardello

Owen Maller

Abstract

ABSTRACT Four experiments were conducted to assess the effect of food color on flavor identification of noncarbonated beverages and to assess the interactive effect of food color and flavor levels on the perceived flavor intensity and hedonic quality of beverages and cake. Results showed that color ...

Subject

Flavor

Food science

Chemistry

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