Food Science and Human Nutrition Dept., Univ. of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
J Food Sci. 2010 Aug 1;75(6):S271-8. doi: 10.1111/j.1750-3841.2010.01655.x.
Energy drinks have increased in popularity in recent years due to the claimed energy boost provided by functional ingredients. A multitude of functional ingredients have been utilized; however, there is limited research on their sensory effects in energy drink formulations. A 13-member descriptive analysis panel was conducted to investigate the effects on the sensory and rheological properties of 3 common functional ingredients-caffeine, ginseng, and taurine-in a noncarbonated model energy drink solution. Combinations of these functional ingredients at 3 levels (low, medium, high) were added to create a total of 27 different solutions (3 x 3 x 3 factorial design). Analysis of variance was performed to evaluate the sensory effects of the varying concentrations of functional ingredients in solution. Principal component analysis (PCA) was performed to summarize the relationship among the attributes and solutions. In general, high levels of caffeine in solution resulted in low ratings of fruity attributes and high ratings of bitter tea and fruit bitter attributes. The high level of ginseng in solution was characterized by high ratings of bitter attributes. A horns effect was observed as the sweet, artificial lemon-lime, pear, mango, and pineapple attributes were rated lower in intensity with increased ginseng levels. Taurine levels of up to 416 mg/100 mL had no significant effect on the sensory attribute ratings of the model energy drink solutions. These findings can be utilized to predict the changes in sensory characteristics when formulating energy drinks containing these popular functional ingredients.
近年来，由于功能性成分所声称的能量提升作用，能量饮料越来越受欢迎。已经使用了多种功能性成分；然而，关于它们在能量饮料配方中的感官影响的研究有限。一个由 13 名成员组成的描述性分析小组进行了研究，以调查 3 种常见功能性成分（咖啡因、人参和牛磺酸）在非碳酸模型能量饮料溶液中的感官和流变学特性的影响。在该非碳酸模型能量饮料溶液中，以 3 个水平（低、中、高）添加这些功能性成分的组合，以创建总共 27 种不同的溶液（3 x 3 x 3 析因设计）。进行方差分析以评估溶液中功能性成分浓度变化的感官影响。进行主成分分析（PCA）以总结属性和溶液之间的关系。一般来说，溶液中高水平的咖啡因导致果味属性的评分较低，而苦味茶和水果苦味属性的评分较高。溶液中高水平的人参的特征在于苦味属性的评分较高。随着人参水平的升高，甜味、人工柠檬-酸橙、梨、芒果和菠萝属性的强度被评为较低，出现了角效应。牛磺酸水平高达 416 mg/100 mL 对模型能量饮料溶液的感官属性评分没有显著影响。这些发现可用于预测含有这些流行功能性成分的能量饮料配方中感官特征的变化。
