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Full-Text Articles in Food Science
How Does Increasing The Darkness Of A Plate Affect The Perception Of Both Bitter And Sweet Flavors?, Jessica Williams
How Does Increasing The Darkness Of A Plate Affect The Perception Of Both Bitter And Sweet Flavors?, Jessica Williams
Food Science Undergraduate Honors Theses
Extrinsic cues like plate color have been shown to effect taste perception. Previous studies conducted show a consensus that plate colors can modulate taste perception (Piqueras-Fizman et al., 2012, Stewart & Gross, 2013). No studies, however, have investigated varying color hues and their effect on taste perception. This study aims to determine whether the change in the black to white ratio of plate color can affect consumer perception of sweetness or bitterness.
We presented a group of volunteers two different brownies on plates varying from 100% white to 0% white in 25% increments. A 30:70 male to female gender ratio …
Using Genome Analysis Methods To Screen Lactococcus Starter Cultures For Bitter‐Related Genes And Establish A Differentiation Method Using Qpcr For Lactococcus Lactis And Lactococcus Cremoris Species In Cheddar Cheese, Brantzen R. Wood
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Consumers of Cheddar cheese expect consistent flavor and texture in the cheese they eat. Cheese flavor and texture is highly influenced by the bacteria cheese makers add during cheese production. These bacteria are generally responsible for the flavors and textures consumers associate with Cheddar cheese and are referred to as starters.
Sometimes during cheese manufacture off-flavors and textures can arise that make the cheese unappealing to eat. One such flavor that is off putting is bitterness. The bitter taste in cheese arises while the cheese is aging and is largely due to the same flavor producing starters added to the …