Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices.

Foods · 2020 · PMC7231121 · PMID 32235577

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showed a trendno p-value reported

[ 52 ], for example, reported that out of nine aromas associated with sweetness, two aromas significantly increased sweetness of 7% sucrose in water, while six others showed a trend to increase the sweetness.

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