Sweetness

Appears in
The Flavor Equation
The Flavor Equation

By Nik Sharma

Published 2020

  • About
  • Ajandouz, E.H., L.S. Tchiakpe, F. Dalle Ore, A. Benajiba, and A. Puigserver. “Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems.” Journal of Food Science 66, No. 7 (September 2001): 926–31. https://doi.org/10.1111/j.1365-2621.2001.tb08213.x.
  • Beck, Tove K., Sidsel Jensen, Gitte K. Bjoern, and Ulla Kidmose. “The Masking Effect of Sucrose on Perception of Bitter Compounds in Brassica Vegetables.” Journal of Sensory Studies 29, No. 3 (June 2014): 190-200. https://doi.org/10.1111/joss.12094.
  • DuBois, Grant E., D. Eric Walters, Susan S. Schiffman, Zoe S. Warwick, Barbara J. Booth, Suzanne D. Pecore, Kernon Gibes, B. Thomas Carr, and Linda M. Brands. “Concentration—Response Relationships of Sweeteners.” ACS Symposium Series 450 (December 1991): 261–76. https://doi.org/10.1021/bk-1991-0450.ch020.
  • Shimizua, Seishi. “Caffeine dimerization: effects of sugar, salts, and water structure.” Food & Function 5 (2015): 3228–3235. https://doi.org/10.1039/C5FO00610D.