Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model
作者： Petroula Tsitlakidou , Ann Van Loey , Lisa Methven , J. Stephen Elmore
DOI: 10.1016/J.FOODCHEM.2019.01.070
关键词:
摘要: Abstract To examine the effect of sugar reduction on sensory perception sweetened beverages, an orange juice soft drink model flavoured with seven characteristic compounds (hexanal, decanal, linalool, ethyl butanoate, α-pinene, β-myrcene and (Z)-3-hexen-1-ol) was developed. Five samples were prepared relevant contents (5.2, 8.2, 9.7, 11.2 14.2 °Brix). Using retronasal quantitative descriptive analysis (QDA), nine attributes found to differ significantly (p
kuleuven.be
sci-hub.se 参考文章(24)
D. D. Roberts, P. Pollien, C. Milo, Solid-phase microextraction method development for headspace analysis of volatile flavor compounds. Journal of Agricultural and Food Chemistry. ,vol. 48, pp. 2430- 2437 ,(2000) , 10.1021/JF991116L
Zhouyao. Zhang, Janusz. Pawliszyn, Headspace solid-phase microextraction Analytical Chemistry. ,vol. 65, pp. 1843- 1852 ,(1993) , 10.1021/AC00062A008
Swen Rabe, Ulrich Krings, Ralf G. Berger, Dynamic flavor release from sucrose solutions. Journal of Agricultural and Food Chemistry. ,vol. 51, pp. 5058- 5066 ,(2003) , 10.1021/JF0302411
Anne Plotto, Carlos A. Margaría, Kevin L. Goodner, Renée Goodrich, Elizabeth A. Baldwin, Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes Flavour and Fragrance Journal. ,vol. 19, pp. 491- 498 ,(2004) , 10.1002/FFJ.1470
Brian J. Lyman, Barry G. Green, Oral astringency: effects of repeated exposure and interactions with sweeteners Chemical Senses. ,vol. 15, pp. 151- 164 ,(1990) , 10.1093/CHEMSE/15.2.151
Anne Plotto, Carlos A. Margaría, Kevin L. Goodner, Elizabeth A. Baldwin, Odour and flavour thresholds for key aroma components in an orange juice matrix: esters and miscellaneous compounds Flavour and Fragrance Journal. ,vol. 23, pp. 398- 406 ,(2008) , 10.1002/FFJ.1888
A. Hansson, J. Andersson, A. Leufvén, The effect of sugars and pectin on flavour release from a soft drink-related model system Food Chemistry. ,vol. 72, pp. 363- 368 ,(2001) , 10.1016/S0308-8146(00)00243-0
Xiaogen Yang, Terry Peppard, Solid-Phase Microextraction for Flavor Analysis Journal of Agricultural and Food Chemistry. ,vol. 42, pp. 1925- 1930 ,(1994) , 10.1021/JF00045A018
Barry G. Green, Juyun Lim, Floor Osterhoff, Karen Blacher, Danielle Nachtigal, Taste mixture interactions: suppression, additivity, and the predominance of sweetness. Physiology & Behavior. ,vol. 101, pp. 731- 737 ,(2010) , 10.1016/J.PHYSBEH.2010.08.013
E Friel, An empirical model to predict the headspace concentration of volatile compounds above solutions containing sucrose Food Chemistry. ,vol. 71, pp. 309- 317 ,(2000) , 10.1016/S0308-8146(00)00190-4