Duffy Valerie B, Rawal Shristi, Park Jeeha, Brand Mark H, Sharafi Mastaneh, Bolling Bradley W
Department of Allied Health Sciences, University of Connecticut, Storrs, CT, USA.
Department of Allied Health Sciences, University of Connecticut, Storrs, CT, USA; Epidemiology Branch, Division of Intramural Population Health Research, Eunice Kennedy Shriver National Institute of Child Health and Human Development, National Institutes of Health, Rockville, MD, USA.
Appetite. 2016 Dec 1;107:116-125. doi: 10.1016/j.appet.2016.07.026. Epub 2016 Jul 22.
Interest in nutrient-rich berry juices is growing, but their high polyphenol levels render them sensorily unappealing. Fifty adults, who were assessed for sensory phenotype and dietary behaviors, provided sensory and palatability ratings of juices from 'Viking' aronia berries for each of seven harvest weeks. By peak harvest, juice preference increased two-fold, averaging neither like/dislike. This hedonic shift was associated with: increases in juice sugars paralleling increases in perceived sweetness (maximum = weak); reductions in percent acidity paralleling reductions in sourness (minimum = moderate), astringency (minimum = to just above weak) and bitterness (minimum = just below weak). About 25% of adults liked the aronia juice, including adults who also liked an aqueous citric acid solution (average rating = moderately sour) or those who reported adventurous eating behaviors. Bitter taste phenotype, measured by propylthiouracil or quinine bitterness, failed to explain significant variation in juice sensation or preference. We also collected sensory and preference ratings from juice collected at peak harvest blended with sugar and/or sweet olfactory flavoring (10 ppm ethyl butyrate). Increasing juice sweetness by adding 5% sucrose decreased sourness and improved preference from weak dislike to weak like. Adding sweet olfactory flavoring decreased juice sourness without changing preference. Adding sweet flavoring and 3% sucrose resulted in reduction of sourness and improvements in preference ratings comparable to 5% added sucrose. Neither added sugar nor flavoring blocked juice astringency. In summary, these findings suggest that aronia juice, even from berries picked at peak harvest, appealed to only a few adults (sour likers or adventurous eaters). Although enhanced sweetness, with added sugar and sweet olfactory flavoring, improved aronia juice preference, broader sensory approaches are required to blunt astringency for greater consumer appeal.
对富含营养的浆果汁的兴趣与日俱增，但它们的高多酚含量使其在感官上缺乏吸引力。五十名成年人接受了感官表型和饮食行为评估，他们对七个收获周中每个周的“维京”黑果腺肋花楸果汁进行了感官和适口性评分。到收获高峰期，果汁偏好增加了两倍，平均既非喜欢也非不喜欢。这种享乐主义的转变与以下因素有关：果汁糖分的增加与感知甜度的增加平行（最大值 = 微弱）；酸度百分比的降低与酸度、涩味（最小值 = 略高于微弱）和苦味（最小值 = 略低于微弱）的降低平行。约25%的成年人喜欢黑果腺肋花楸果汁，包括那些也喜欢柠檬酸水溶液（平均评分 = 中度酸味）的成年人或那些报告有冒险饮食行为的人。通过丙硫氧嘧啶或奎宁苦味测量的苦味表型未能解释果汁感觉或偏好的显著差异。我们还收集了收获高峰期收集的果汁与糖和/或甜嗅觉调味剂（10 ppm丁酸乙酯）混合后的感官和偏好评分。添加5%蔗糖增加果汁甜度可降低酸度，并将偏好从微弱不喜欢提高到微弱喜欢。添加甜嗅觉调味剂可降低果汁酸度而不改变偏好。添加甜调味剂和3%蔗糖可降低酸度，并使偏好评分的改善与添加5%蔗糖相当。添加的糖和调味剂均未消除果汁的涩味。总之，这些发现表明，即使是收获高峰期采摘的黑果腺肋花楸果汁，也只吸引了少数成年人（喜欢酸味的人或喜欢冒险的食客）。尽管添加糖和甜嗅觉调味剂提高了甜度，改善了黑果腺肋花楸果汁的偏好，但需要更广泛的感官方法来减轻涩味，以提高消费者的吸引力。
