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  • The objective of the work was to choose an optimal rate of citric acid and sweeteners for lemon flavoured drops. The general pleasantness of taste and the intensity of acid and sweet tastes of four lemon drops were evaluated using sensory analysis. General pleasantness was evaluated using a rank test. Intensities of acid and sweet tastes were evaluated using unstructured graphic 100 mm line scales, anchored at the ends with extremes for each descriptive term. The best tasting lemon drops contained 11 g kg-1 of citric acid and 691 g kg-1 sweeteners related to the sweet potency of sucrose. The sample with an extremely acid taste was considered unpleasant for most assessors (Friedman, =0.05). Generally, the assessors preferred the lemon drops with well-balanced acid and sweet tastes.
  • The objective of the work was to choose an optimal rate of citric acid and sweeteners for lemon flavoured drops. The general pleasantness of taste and the intensity of acid and sweet tastes of four lemon drops were evaluated using sensory analysis. General pleasantness was evaluated using a rank test. Intensities of acid and sweet tastes were evaluated using unstructured graphic 100 mm line scales, anchored at the ends with extremes for each descriptive term. The best tasting lemon drops contained 11 g kg-1 of citric acid and 691 g kg-1 sweeteners related to the sweet potency of sucrose. The sample with an extremely acid taste was considered unpleasant for most assessors (Friedman, =0.05). Generally, the assessors preferred the lemon drops with well-balanced acid and sweet tastes. (en)
Title
  • The selection of optimal rate of acid and sweet taste for lemon flavoured drops
  • The selection of optimal rate of acid and sweet taste for lemon flavoured drops (en)
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  • The selection of optimal rate of acid and sweet taste for lemon flavoured drops
  • The selection of optimal rate of acid and sweet taste for lemon flavoured drops (en)
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  • RIV/60461373:22330/09:00022402!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika
  • S
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
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http://linked.open...dnocenehoVysledku
  • 340646
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/09:00022402
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • sweets; acid taste; sweet taste; sensory evaluation (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [6F32B40D5790]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 27
http://linked.open...iv/tvurceVysledku
  • Lukešová, Dobromila
  • Šedivá, Alena
  • Panovská, Zdenka
http://linked.open...ain/vavai/riv/wos
  • 000269005600103
http://linked.open...n/vavai/riv/zamer
issn
  • 1212-1800
number of pages
http://localhost/t...ganizacniJednotka
  • 22330
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