Natural food flavor intensity: Apricot, peach, and pear nectars studied to determine the sweetness-acid-flavor relationship in a natural food product

Pangborn, R; Simone, M; Platou, E

Natural food flavor intensity: Apricot, peach, and pear nectars studied to determine the sweetness-acid-flavor relationship in a natural food product

Authors

Rose Marie Pangborn
Marion J. Simone
Elly Hinreiner Platou

Authors Affiliations

Rose Marie Pangborn is Assistant Specialist in Food Technology, University of California, Davis; Marion J. Simone is Principal Laboratory Technician in Food Technology, University of California, Davis; Elly Hinreiner Platou was Assistant Professor of Food Technology, University of California, Davis, when this study was made.

Publication Information

Hilgardia 11(11):10-10. DOI:10.3733/ca.v011n11p10. November 1957.

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Abstract

Flavor and sweetness are closely related factors—especially in fruit products—but there exists a level at which added sucrose ceases to enhance the flavor of the product and the relationship between sweetness and flavor is influenced by acidity.

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