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.
Food Chem. 2019 Jun 30;284:125-132. doi: 10.1016/j.foodchem.2019.01.070. Epub 2019 Jan 19.
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, α-pinene, β-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 °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".
为了研究减少糖对甜味饮料感官感知的影响，开发了一种用七种特征化合物（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）调味的橙汁软饮料模型。用相关的糖含量（5.2、8.2、9.7、11.2 和 14.2°Brix）制备了五个样品。使用鼻后定量描述分析（QDA），发现有九个属性与糖含量有显著差异（p < 0.05）。当样品进行鼻前评估时，只有“过熟橙子”这一属性随着糖含量的减少而显著降低（p < 0.05）。顶空固相微萃取-气相色谱-质谱联用表明，随着糖浓度的降低，六种挥发性化合物的顶空浓度降低，而丁酸乙酯保持不变。主成分分析表明，风味化合物的总释放与鼻前属性“过熟橙子”的感知强度高度相关。
