Impact of essential oils on the taste acceptance of tomato juice, vegetable soup, or poultry burgers.

Espina, Laura; García-Gonzalo, Diego; Pagán, Rafael

Espina, Laura; García-Gonzalo, Diego; Pagán, Rafael.

Affiliation

Espina L; Dept. de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Univ. de Zaragoza, Miguel Servet 177, 50013, Zaragoza, Spain.

J Food Sci ; 79(8): S1575-83, 2014 Aug.

Article in En | MEDLINE | ID: mdl-25077550

Subject(s)

Beverages/analysis; Food Preservatives/analysis; Meat Products/analysis; Oils, Volatile/analysis; Solanum lycopersicum/chemistry; Taste; Adult; Animals; Anti-Infective Agents/analysis; Citrus/chemistry; Cymenes; Female; Food Contamination/prevention & control; Food Handling; Food Microbiology; Humans; Male; Mentha/chemistry; Microbial Sensitivity Tests; Monoterpenes/analysis; Poultry; Rosmarinus/chemistry; Thymus Plant/chemistry; Young Adult

Key words

antimicrobial activity, functional food; essential oil; food additives; sensory analysis

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Beverages / Oils, Volatile / Solanum lycopersicum / Food Preservatives / Meat Products Limits: Adult / Animals / Female / Humans / Male Language: En Journal: J Food Sci Year: 2014 Document type: Article Affiliation country: Spain

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