Construct · 1 fields · 1 citations

taste dilution analysis: a standalone construct

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Food chemistry

a screening method that ranks taste-active compounds in food fractions by how far they can be diluted before their taste is no longer detected.

In food chemistry, taste dilution analysis refers to a screening method that ranks taste-active compounds in food fractions by how far they can be diluted before their taste is no longer detected. This meaning comes from Frank (2000) in Journal of Agricultural and Food Chemistry.[1]

Unit
Recovery means
Measured by

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Nearby constructs

dilution3 fields · 4 citationsjingle · one word, three constructs screening3 fields · 4 citationsjingle · one word, three constructs taste4 fields · 6 citationsjingle · one word, four constructs

References

Frank, O., Ottinger, H., & Hofmann, T. (2000). Characterization of an Intense Bitter-Tasting 1H,4H-Quinolizinium-7-olate by Application of the Taste Dilution Analysis, a Novel Bioassay for the Screening and Identification of Taste-Active Compounds in Foods. Journal of Agricultural and Food Chemistry, 49(1), 231-238. https://doi.org/10.1021/jf0010073

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