甜蜜
风味
化学
阿斯巴甜
食品科学
糖度
三氯蔗糖
蔗糖
芳香
柠檬酸
感官分析
香叶醇
橙汁
糖
精油
作者
Bonnie M. King,Paul Arents,N. Bouter,C.A.A. Duineveld,Michael Meyners,S. I. Schroff,S. T. Soekhai
摘要
Green leaf volatile (GLV) mixtures, commercial orange flavors, and commercial strawberry flavors were applied to beverage bases in which concentrations of citric acid as well as a sweetener (sucrose or aspartame/acesulfame-K) were varied. Sensory profiling showed that flavor-specific fruity character increased as perceptible sweetness increased, independent of whether the sweetness resulted from sucrose (a change from 9 to 12 Brix) or aspartame/acesulfame-K (a change from 0.2 to 0.4 Brix). Sweetness was affected only by the tastants in the base and not by the flavors, although flavor-specific interactions between sweetener type and sweetener level occurred. Flavor release from the sucrose bases was compared to flavor release from bases containing aspartame/acesulfame-K by static headspace measurements and by MS−Nose measurements using an artificial throat. These measurements showed greater flavor volatility from bases having low Brix (fewer soluble solids). This negative Brix effect was also evident in the sensory data for perception of some GLV green notes. The headspace data could not support a positive Brix effect, the typical salting out, which would correspond to the observed perceptual enhancement of fruity notes. Keywords: Brix/acidity effects; flavor release; green/fruity flavor perception; APCI-MS; artificial throat
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