Kappes S M, Schmidt S J, Lee S-Y
Dept. of Food Science and Human Nutrition, Univ. of Illinois at Urbana-Champaign, 905 S. Goodwin Ave., Urbana, IL 61801, USA.
J Food Sci. 2007 Jan;72(1):S001-11. doi: 10.1111/j.1750-3841.2006.00205.x.
Bulk sweeteners provide functional properties in beverages, including sweet taste, bulking, bitter masking, structure, and mouthfeel. Diet beverages come closer to the taste of regular beverages using a blend of high-intensity sweeteners; however, some properties, including bulking, structure, and mouthfeel, remain significantly different. Relating physical properties to sensory characteristics is an important step in understanding why mouthfeel differences are apparent in beverages sweetened with alternative sweeteners compared to bulk sweeteners. The objectives of this research were to (1) measure sweetener profile, Brix, refractive index, viscosity, a(w), carbonation, titratable acidity, and pH of commercial carbonated beverages; and (2) correlate the physical property measurements to descriptive analysis of the beverages. Correlation analysis, partial least squares, canonical correlation analysis, and cluster analysis were used to analyze the data. Brix, viscosity, and sweet taste were highly correlated among one another and were all negatively correlated to a(w). Carbonated and decarbonated pH were highly correlated to each other and were both negatively correlated to mouthcoating. Numbing, burn, bite, and carbonation were highly correlated to total acidity, citric acid, and ascorbic acid and negatively correlated to phosphoric acid. The mouthfeel difference between diet and regular lemon/lime carbonated beverages is small and may be related to overall differences between flavor, acid, and sweetener types and usage levels. This research is significant because it demonstrates the use of both sensory attributes and physical properties to identify types of ingredients and levels that may decrease the mouthfeel perception differences between regular and diet carbonated beverages, which could consequently lead to higher acceptance of diet beverages by the consumers of regular.
散装甜味剂可为饮料提供多种功能特性，包括甜味、体积、掩盖苦味、结构和口感。低糖饮料通过混合使用高强度甜味剂，在口感上更接近普通饮料；然而，一些特性，如体积、结构和口感，仍存在显著差异。将物理特性与感官特征联系起来，是理解为何与散装甜味剂相比，用替代甜味剂调味的饮料在口感上存在明显差异的重要一步。本研究的目的是：（1）测量市售碳酸饮料的甜味剂组成、糖度、折射率、粘度、水分活度、碳酸含量、可滴定酸度和pH值；（2）将物理特性测量结果与饮料的描述性分析相关联。使用相关分析、偏最小二乘法、典型相关分析和聚类分析对数据进行分析。糖度、粘度和甜味之间高度相关，且均与水分活度呈负相关。碳酸饮料和脱碳酸饮料的pH值彼此高度相关，且均与口感涂层呈负相关。麻木感、灼烧感、刺痛感和碳酸感与总酸度、柠檬酸和抗坏血酸高度相关，与磷酸呈负相关。低糖和普通柠檬/青柠碳酸饮料之间的口感差异较小，可能与风味、酸和甜味剂类型及用量的总体差异有关。本研究具有重要意义，因为它展示了如何利用感官属性和物理特性来识别可能减少普通碳酸饮料和低糖碳酸饮料口感差异的成分类型和水平，从而可能提高普通消费者对低糖饮料的接受度。
