Sweetness and other sensory properties of model fruit drinks: Does viscosity have an impact?
Identifieur interne : 000437 ( Main/Exploration ); précédent : 000436; suivant : 000438Sweetness and other sensory properties of model fruit drinks: Does viscosity have an impact?
Auteurs : Cai V S. Brandenstein [Allemagne] ; Mechthild Busch-Stockfisch ; Markus FischerSource :
- Journal of the science of food and agriculture [ 1097-0010 ] ; 2015.
Descripteurs français
- Wicri :
- geographic : Allemagne.
English descriptors
- KwdEn :
- Beverages (analysis), Carrageenan (adverse effects), Citrus sinensis (chemistry), Colloids, Female, Food Additives (adverse effects), Fruit (chemistry), Galactans (adverse effects), Germany, Humans, Male, Malus (chemistry), Mannans (adverse effects), Mechanical Phenomena, Models, Chemical, Physicochemical Phenomena, Plant Gums (adverse effects), Polysaccharides, Bacterial (adverse effects), Sweetening Agents (metabolism), Taste, Viscoelastic Substances (adverse effects), Viscosity.
- MESH :
- chemical , adverse effects : Carrageenan, Food Additives, Galactans, Mannans, Plant Gums, Polysaccharides, Bacterial, Viscoelastic Substances.
- chemical , metabolism : Sweetening Agents.
- geographic : Germany.
- analysis : Beverages.
- chemistry : Citrus sinensis, Fruit, Malus.
- chemical : Colloids, Female, Humans, Male, Mechanical Phenomena, Models, Chemical, Physicochemical Phenomena, Taste, Viscosity.
Abstract
The impact of thickening agents and viscosity levels on sensory perception was studied in model fruit drinks. Four formulations were prepared that varied in the sweetener blend (erythritol, maltitol and/or steviol glycosides). Locust bean gum and its blends with either xanthan or carrageenan were used to adjust viscosity levels (20, 40, and 70 mPa s). The ranges of viscosity and sweetness level were selected to represent a typical concentration range in commercially available beverages.
DOI: 10.1002/jsfa.6907
PubMed: 25205605
Affiliations:
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Le document en format XML
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Brandenstein</name><affiliation wicri:level="3"><nlm:affiliation>Hamburg University of Applied Sciences, Faculty Life Sciences, Department of Nutritional Sciences, 21033, Hamburg, Germany.</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Hamburg University of Applied Sciences, Faculty Life Sciences, Department of Nutritional Sciences, 21033, Hamburg</wicri:regionArea><placeName><settlement type="city">Hambourg</settlement><region type="land" nuts="2">Hambourg</region></placeName></affiliation></author><author><name sortKey="Busch Stockfisch, Mechthild" sort="Busch Stockfisch, Mechthild" uniqKey="Busch Stockfisch M" first="Mechthild" last="Busch-Stockfisch">Mechthild Busch-Stockfisch</name></author><author><name sortKey="Fischer, Markus" sort="Fischer, Markus" uniqKey="Fischer M" first="Markus" last="Fischer">Markus Fischer</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2015">2015</date><idno type="RBID">pubmed:25205605</idno><idno type="pmid">25205605</idno><idno type="doi">10.1002/jsfa.6907</idno><idno type="wicri:Area/PubMed/Corpus">000209</idno><idno type="wicri:Area/PubMed/Curation">000209</idno><idno type="wicri:Area/PubMed/Checkpoint">000209</idno><idno type="wicri:Area/Ncbi/Merge">001831</idno><idno type="wicri:Area/Ncbi/Curation">001831</idno><idno type="wicri:Area/Ncbi/Checkpoint">001831</idno><idno type="wicri:Area/Main/Merge">000437</idno><idno type="wicri:Area/Main/Curation">000437</idno><idno type="wicri:Area/Main/Exploration">000437</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Sweetness and other sensory properties of model fruit drinks: Does viscosity have an impact?</title><author><name sortKey="Brandenstein, Cai V S" sort="Brandenstein, Cai V S" uniqKey="Brandenstein C" first="Cai V S" last="Brandenstein">Cai V S. Brandenstein</name><affiliation wicri:level="3"><nlm:affiliation>Hamburg University of Applied Sciences, Faculty Life Sciences, Department of Nutritional Sciences, 21033, Hamburg, Germany.</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Hamburg University of Applied Sciences, Faculty Life Sciences, Department of Nutritional Sciences, 21033, Hamburg</wicri:regionArea><placeName><settlement type="city">Hambourg</settlement><region type="land" nuts="2">Hambourg</region></placeName></affiliation></author><author><name sortKey="Busch Stockfisch, Mechthild" sort="Busch Stockfisch, Mechthild" uniqKey="Busch Stockfisch M" first="Mechthild" last="Busch-Stockfisch">Mechthild Busch-Stockfisch</name></author><author><name sortKey="Fischer, Markus" sort="Fischer, Markus" uniqKey="Fischer M" first="Markus" last="Fischer">Markus Fischer</name></author></analytic><series><title level="j">Journal of the science of food and agriculture</title><idno type="eISSN">1097-0010</idno><imprint><date when="2015" type="published">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (analysis)</term><term>Carrageenan (adverse effects)</term><term>Citrus sinensis (chemistry)</term><term>Colloids</term><term>Female</term><term>Food Additives (adverse effects)</term><term>Fruit (chemistry)</term><term>Galactans (adverse effects)</term><term>Germany</term><term>Humans</term><term>Male</term><term>Malus (chemistry)</term><term>Mannans (adverse effects)</term><term>Mechanical Phenomena</term><term>Models, Chemical</term><term>Physicochemical Phenomena</term><term>Plant Gums (adverse effects)</term><term>Polysaccharides, Bacterial (adverse effects)</term><term>Sweetening Agents (metabolism)</term><term>Taste</term><term>Viscoelastic Substances (adverse effects)</term><term>Viscosity</term></keywords><keywords scheme="MESH" type="chemical" qualifier="adverse effects" xml:lang="en"><term>Carrageenan</term><term>Food Additives</term><term>Galactans</term><term>Mannans</term><term>Plant Gums</term><term>Polysaccharides, Bacterial</term><term>Viscoelastic Substances</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Sweetening Agents</term></keywords><keywords scheme="MESH" type="geographic" xml:lang="en"><term>Germany</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term><term>Malus</term></keywords><keywords scheme="MESH" type="chemical" xml:lang="en"><term>Colloids</term><term>Female</term><term>Humans</term><term>Male</term><term>Mechanical Phenomena</term><term>Models, Chemical</term><term>Physicochemical Phenomena</term><term>Taste</term><term>Viscosity</term></keywords><keywords scheme="Wicri" type="geographic" xml:lang="fr"><term>Allemagne</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The impact of thickening agents and viscosity levels on sensory perception was studied in model fruit drinks. Four formulations were prepared that varied in the sweetener blend (erythritol, maltitol and/or steviol glycosides). Locust bean gum and its blends with either xanthan or carrageenan were used to adjust viscosity levels (20, 40, and 70 mPa s). The ranges of viscosity and sweetness level were selected to represent a typical concentration range in commercially available beverages.</div></front></TEI><affiliations><list><country><li>Allemagne</li></country><region><li>Hambourg</li></region><settlement><li>Hambourg</li></settlement></list><tree><noCountry><name sortKey="Busch Stockfisch, Mechthild" sort="Busch Stockfisch, Mechthild" uniqKey="Busch Stockfisch M" first="Mechthild" last="Busch-Stockfisch">Mechthild Busch-Stockfisch</name><name sortKey="Fischer, Markus" sort="Fischer, Markus" uniqKey="Fischer M" first="Markus" last="Fischer">Markus Fischer</name></noCountry><country name="Allemagne"><region name="Hambourg"><name sortKey="Brandenstein, Cai V S" sort="Brandenstein, Cai V S" uniqKey="Brandenstein C" first="Cai V S" last="Brandenstein">Cai V S. Brandenstein</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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