Johnson J L, Dzendolet E, Damon R, Sawyer M, Clydesdale F M
Department of Food Science and Nutrition, University of Massachusetts, Amherst, Massachusetts 01003.
J Food Prot. 1982 May;45(7):601-606. doi: 10.4315/0362-028X-45.7.601.
Sweetness of cherry-flavored and colored beverages, containing 3.2 to 4.8% sucrose, was quantified by a panel of 10 men and women, ages 22-50, using magnitude estimation. Five intensities of cherry colors were formulated using increasing volumes of Red 40 and a constant volume of both Blue 1 and imitation cherry flavoring. Color measurements from the Gardner XL-23 Colorimeter and the G. E. Recording Spectrophotometer were converted to L*, a* and b*. Sweetness was evaluated against sucrose concentration and arctan (a*/b*). Magnitude tests to evaluate color acceptability and pleasantness were also conducted. All magnitude estimates were normalized and subjected to a two-way ANOVA. Sweetness perception was highly correlated with increasing sucrose concentration (r> .90), producing a power function exponent of 1.98. Sweetness increased approximately 3 to 13% with increasing color intensity in solutions containing 3.96 to 4.4% sucrose. The exponent describing the sweetness-color relationship was less than 1.0, and followed the power law over a narrow range of color intensities. Color 4 was the most acceptable color and color 3 containing 4.6% sucrose had the most pleasant taste. Color might be used to replace some sucrose and can optimize pleasurable taste sensations.
由10名年龄在22至50岁之间的男性和女性组成的小组，采用数量估计法对含有3.2%至4.8%蔗糖的樱桃味和樱桃色饮料的甜度进行了量化。使用逐渐增加的红色40体积以及蓝色1和仿樱桃味香精的恒定体积，调配出了五种强度的樱桃色。将来自加德纳XL - 23色度计和通用记录分光光度计的颜色测量值转换为L*、a和b。根据蔗糖浓度和arctan(a*/b*)对甜度进行了评估。还进行了评估颜色可接受性和愉悦度的数量测试。所有数量估计值均进行了归一化处理，并进行了双向方差分析。甜度感知与蔗糖浓度的增加高度相关(r > 0.90)，产生的幂函数指数为1.98。在含有3.96%至4.4%蔗糖的溶液中，随着颜色强度的增加，甜度大约增加3%至13%。描述甜度与颜色关系的指数小于1.0，并且在较窄的颜色强度范围内遵循幂律。颜色4是最可接受的颜色，含有4.6%蔗糖的颜色3具有最愉悦的味道。颜色可用于替代部分蔗糖，并可优化愉悦的味觉感受。
