Art

J-GLOBAL ID：200902258598893135   Reference number：07A0457070

Subthreshold Olfactory Stimulation Can Enhance Sweetness

閾値以下の嗅覚刺激は甘味を亢進する

Author (5)： LABBE D. (Nestle Res. Center, Lausanne, CHE) ,  RYTZ A. (Nestle Res. Center, Lausanne, CHE) ,  MORGENEGG C. (Nestle Res. Center, Lausanne, CHE) ,  ALI S. (Nestle Res. Center, Lausanne, CHE) ,  MARTIN N. (Nestle Res. Center, Lausanne, CHE)
Material： Chemical Senses  (Chem Senses)
Volume： 32  Issue： 3  Page： 205-214  Publication year： Mar. 2007 
JST Material Number： W0815A  ISSN： 0379-864X  CODEN： CHSED8  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *threshold ,...
Semi thesaurus term： *Psychophysics

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JST classification (1)： Other senses  (EJ13040X)

Substance index (3)： Sucrose ,  Butyric acid ethyl ,  Maltol

Reference (35)：

• ASTM Sensory Testing Methods. 1991. Standard practice for determination of odor and taste thresholds by a forced-choice ascending concentration seriesmethodof limits.WestConshohocken(PA):ASTMInternational. E.679.
• Baldwin EA, Goodner K, Plotto A, Pritchett K, Einstein M. 2004. Effect of volatiles and their concentration on perception of tomato descriptors. J Food Sci. 69:S310-S318.
• Bingham AF, Birch GG, Graaf Cd, Behan JM, Perring KD. 1990. Sensory studies with sucrose-maltol mixtures. Chem Senses. 15:447-456.
• Biosystèmes. 1990. FIZZ: Logiciel de gestion de l’analyse sensorielle et des tests consommateurs. Couternon (France).
• Bonnans S, Noble AC. 1993. Effect of sweetener type and of sweetener and acid levels on temporal perception of sweetness, sourness and fruitiness. Chem Senses. 18:273-283.

Terms in the title (4)： 閾値 ,  嗅覚刺激 ,  甘味 ,  亢進