Browsing Faculty of Agriculture by Subject "Bitterness"
Now showing items 1-2 of 2
-
Application of the dual attribute time-intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum.
(Wiley, 2011-12-01)Bitterness and astringency are attributes generally cited as the cause of tannin sorghums being unpalatable. The objective here was to determine the effect of sorghums with varying tannin content on bitterness and astringency ... -
Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties.
(Wiley, 2007-06-12)Despite the fact that condensed tannins are potentially important antioxidants, there is a general belief that tannins in sorghum confer objectionable sensory attributes. The objective of this study was to determine ...