Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking

HIGHLIGHTS

• who: Christina J. Birke Rune from the University of Southern Denmark, Odense, Denmark have published the Article: Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking, in the Journal: (JOURNAL)
• what: To isolate causal mechau00ad nisms, the focus of this paper is on the five basic tastes (sweet, sour, salty, bitter and umami) and their specific influence on the perceived aroma of four different coffees. The aim of this paper is therefore to characterize four coffees in a sensory descriptive analysis (DA) before and after exposure to each of . . .
  

   

  

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