Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model
Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model
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DOI：
10.1016/j.foodchem.2019.01.070
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发表时间：
2019-06-30
期刊：
影响因子：
8.8
通讯作者：
Elmore, J. Stephen
中科院分区：
文献类型：
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作者：
Tsitlakidou, Petroula;Van Loey, Ann;Elmore, J. Stephen
为了研究糖的减少对甜味饮料感官知觉的影响，用己醛、癸醛、芳樟醇、丁酸乙酯、α -蒎烯、β -月桂烯和(Z)-3-己烯-1-醇7种特征化合物制作了一种橙汁软饮料模型。5个样品的糖含量分别为5.2、8.2、9.7、11.2和14.2度。采用后鼻定量描述性分析（QDA），发现9个性状与糖含量有显著差异（p < 0.05）。正交评价时，随着糖含量的降低，只有“过熟橙”属性显著降低（p < 0.05）。顶空固相微萃取气相色谱-质谱分析表明，随着糖浓度的降低，6种挥发性化合物的顶空浓度降低，而丁酸乙酯的顶空浓度保持不变。主成分分析表明，风味化合物的总释放量与“过熟橙”的正交鼻属性感知强度高度相关。
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 < 0.05) with sugar content. When the samples were evaluated orthonasally, only the attribute "overripe orange" significantly decreased (p < 0.05) with reduction of sugar content. Headspace solid-phase microextraction with gas chromatography-mass spectrometry showed that as sugar concentration decreased, the headspace concentration of six of the volatile compounds decreased, whilst ethyl butanoate remained constant. Principal component analysis revealed that the total release of the flavour compounds was highly correlated with the perceived intensity of the orthonasal attribute "overripe orange".