Measurement of an individual's optimally preferred level of a food flavour

Griffiths, Richard P, Clifton, V J and Booth, D A (1983) Measurement of an individual's optimally preferred level of a food flavour. In: Adda, J (ed.) Progress in flavour research. Elsevier, Amsterdam, pp. 81-90. ISBN 9780853348184

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Abstract

The personally most preferred concentration of a flavouring in a particular food or beverage product can be measured in four or more tests of at least two concentrations within the marketed range.

Item Type: Book Section
Additional Information: Oral presentation by Richard Griffiths (then at RHM) to a conference series (Wurtman) for European industry and academic support
Schools and Departments: School of Psychology > Psychology
Subjects: B Philosophy. Psychology. Religion > BF Psychology > BF0180 Experimental psychology
G Geography. Anthropology. Recreation > GN Anthropology > GN301 Ethnology. Social and cultural anthropology > GN406 Cultural traits, customs, and institutions > GN407 Technology. Material culture Including food, shelter, fire, tools, etc.
Q Science > QP Physiology > QP0001 General Including influence of the environment > QP0136 Appetite
Q Science > QP Physiology > QP0351 Neurophysiology and neuropsychology > QP0361 Nervous system > QP0431 Senses
Q Science > QP Physiology > QP0351 Neurophysiology and neuropsychology > QP0431 Senses

R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine > RA0601 Food and food supply in relation to public health
T Technology > TX Home economics > TX0341 Nutrition. Foods and food supply
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Depositing User: prof. David Booth
Date Deposited: 01 Sep 2015 15:10
Last Modified: 01 Sep 2015 15:10
URI: http://sro.sussex.ac.uk/id/eprint/56432
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