Abstract
The sweetness of various sweet substances, such as sugars, synthetic sweetners, and amino acids were evaluated by sensory analysis. The relative sweetness varied in many ways as the concentration increased and the quantitative relationships between the sweetness and the concentration were established. The substances were clasified according to their patterns of the taste intensity curves.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
