Sensory Perceptions of Potassium Salts in Liquid and Solid Model Systems

Mentavlos, Anastasia A.

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Title:	Sensory Perceptions of Potassium Salts in Liquid and Solid Model Systems
Author(s):	Mentavlos, Anastasia A.
Doctoral Committee Chair(s):	Klein, Barbara P.
Department / Program:	Food Science and Human Nutrition
Discipline:	Food Science and Human Nutrition
Degree Granting Institution:	University of Illinois at Urbana-Champaign
Degree:	Ph.D.
Genre:	Dissertation
Subject(s):	Agriculture, Food Science and Technology
Abstract:	Overall this research substantiated that potassium's sensory impact on flavor perceptions is concentration dependent. High concentrations elicit bitter and other unpleasant perceptions. Presence of xanthan could aid in formulating fortified potassium products by lessening potassium's adverse flavor impact. A formulation containing 431 mg of added K+/100 gram sample, equivalent to that of a small banana, showed minimal sensory deviations from the control sample.
Issue Date:	2003
Type:	Text
Language:	English
Description:	190 p. Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2003.
URI:	http://hdl.handle.net/2142/83685
Other Identifier(s):	(MiAaPQ)AAI3101922
Date Available in IDEALS:	2015-09-25
Date Deposited:	2003