Enhancement of salty taste intensity by color using LED light cup
نویسندگان
چکیده
منابع مشابه
Representation of sweet and salty taste intensity in the brain.
The intensity of the taste of a food is affected mostly by the amount of sugars (mono- and disaccharides) or salt it contains. To season savory-tasting foods mainly table salt (NaCl) is used and to sweeten foods, sugars like sucrose are used. Foods with highly intense tastes are consumed in smaller amounts. The optimal taste intensity of a food is the intensity at which it is perceived as most ...
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ژورنال
عنوان ژورنال: The Proceedings of the Annual Convention of the Japanese Psychological Association
سال: 2015
ISSN: 2433-7609
DOI: 10.4992/pacjpa.79.0_1ev-071