期刊
FOOD CHEMISTRY
卷 284, 期 -, 页码 125-132出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.01.070
关键词
Orange flavour; Sugar reduction; Salting-out; Sensory analysis; Direct gas chromatography-olfactometry; Headspace solid-phase microextraction with gas chromatography-mass spectrometry; Principal component analysis
资金
- Seventh Framework programme (FP7) of the European Union under the Marie Curie Initial Training Network 'HST FoodTrain' [264470]
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, alpha-pinene, beta-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 degrees 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.
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