S: Sensory & Food Quality
Impact of Essential Oils on the Taste Acceptance of Tomato Juice, Vegetable Soup, or Poultry Burgers
Version of Record online: 30 JUL 2014
© 2014 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 8, pages S1575–S1583, August 2014
How to Cite
Espina, L., García-Gonzalo, D. and Pagán, R. (2014), Impact of Essential Oils on the Taste Acceptance of Tomato Juice, Vegetable Soup, or Poultry Burgers. Journal of Food Science, 79: S1575–S1583. doi: 10.1111/1750-3841.12529
- Issue online: 5 AUG 2014
- Version of Record online: 30 JUL 2014
- Manuscript Accepted: 2 MAY 2014
- Manuscript Received: 25 FEB 2014
- CICYT. Grant Numbers: AGL 2009-11660, AGL2012-32165
- Spanish Ministerio de Educación, Cultura y Deporte that provided L. Espina with a grant to carry out this investigation
Disclaimer: Supplementary materials have been peer-reviewed but not copyedited.
Table S1: Mean and SD values obtained as the average values for the three tested concentrations of lemon EO, pennyroyal mint EO, thyme EO, rosemary EO, carvacrol or p-cymene when added to tomato juice, vegetables soup or poultry burgers.
Table S2: Mean values (and median values in brackets) obtained for each evaluated sample of poultry burgers containing 20, 100 or 200 μL/L of lemon EO, pennyroyal mint EO, thyme EO, rosemary EO, carvacrol or p-cymene, as obtained from F (frequent consumers, having the product at least once a week) or O (occasional consumers, having the product once every two weeks or less often).
Figure S1. Histograms depicting each distribution of hedonic data.
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