Learned color taste associations in a repeated brief exposure paradigm
Sign Up to like & getrecommendations! Published in 2019 at "Food Quality and Preference"
DOI: 10.1016/j.foodqual.2018.08.013
Abstract: Abstract Individuals can learn to associate tastes with odors through repeated exposure. We adapted this paradigm, testing whether individuals can learn to associate tastes with colors, and whether these learned color-taste associations generalize to unconditioned,… read more here.
Keywords: taste associations; experiment; color; taste ... See more keywords
RNA-seq-based quanitative transcriptome analysis of meat color and taste from chickens administered by eucalyptus leaf polyphenols extract.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food science"
DOI: 10.1111/1750-3841.15082
Abstract: To evaluate how eucalyptus leaf polyphenol extract (EPE) affects chicken meat color and taste, we added different levels of EPE (0%, 0.06%, 0.09%, and 0.12%) to chicken feed. The redness (a* value) and the myoglobin… read more here.
Keywords: meat color; color taste; eucalyptus leaf; meat ... See more keywords