| Title: | Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model |
| Author(s): | Tsitlakidou P; Van Loey A; Methven L; Elmore JS; |
| Address: | "Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. Laboratory of Food Technology (member of Leuven Food Science and Nutrition Research Center, LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium. Electronic address: Ann.VanLoey@kuleuven.be. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. Electronic address: l.methven@reading.ac.uk. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. Electronic address: j.s.elmore@reading.ac.uk" |
| DOI: | 10.1016/j.foodchem.2019.01.070 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "To examine the effect of sugar reduction on the sensory perception of sweetened beverages, an orange juice soft drink model flavoured with seven characteristic compounds (hexanal, decanal, linalool, ethyl butanoate, alpha-pinene, beta-myrcene and (Z)-3-hexen-1-ol) was developed. Five samples were prepared with relevant sugar contents (5.2, 8.2, 9.7, 11.2 and 14.2 degrees Brix). Using retronasal quantitative descriptive analysis (QDA), nine attributes were found to differ significantly (p?ª+ |
| Keywords: | *Citrus sinensis Flavoring Agents/*chemistry Fruit and Vegetable Juices/analysis Gas Chromatography-Mass Spectrometry/methods Humans Odorants Solid Phase Microextraction/methods *Sugars *Taste Volatile Organic Compounds/analysis Direct gas chromatography-; |
| Notes: | "MedlineTsitlakidou, Petroula Van Loey, Ann Methven, Lisa Elmore, J Stephen eng England 2019/02/13 Food Chem. 2019 Jun 30; 284:125-132. doi: 10.1016/j.foodchem.2019.01.070. Epub 2019 Jan 19" |
