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首页> 外文期刊>Food science and technology research >Taste-aroma Interactions in Lemon-flavored Model Beverages: Influence of Sweeteners on Aroma Perception and In Vivo Aroma Release
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Taste-aroma Interactions in Lemon-flavored Model Beverages: Influence of Sweeteners on Aroma Perception and In Vivo Aroma Release

机译：柠檬味模型饮料中的香气相互作用：甜味剂对香气感知和体内香气释放的影响

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摘要

The aim of this study was to investigate the relationship between the influence of sweeteners on the in vivo aroma release from beverages and aroma perceptions. Equi-sweet and lemon-flavored model beverages were prepared using sucrose, acesulfame potassium (ACK), aspartame (ASP) and sucralose. The amounts of in-mouth odorants exhaled through the nostrils during the consumption of the model beverages were compared using the Retronasal Flavor Impression Screening System (R-FISS) by 4 trained panelists, and the relationship between the in vivo aroma release and their aroma perceptions was evaluated. As a result of the sensory evaluation using quantitative descriptive analysis, the lemon-like aroma of the beverage containing ACK was perceived to be significantly weaker, while the green aroma of the beverage containing sucralose and the spicy aroma of the beverages containing ASP and sucralose were perceived as significantly stronger than the other beverages. In contrast, there were no in-mouth odorants showing significant differences in their amounts that were common to the 4 panelists. Therefore, it was found that the sweeteners could have a small impact on the in vivo aroma release from the model beverages. These results suggested that differences in aroma quality of the model beverages by the types of sweeteners could result from factors other than the in vivo aroma release. Furthermore, it is highly likely that the taste-aroma interactions caused by the aroma and taste compounds would be one of the factors having a significant impact on the different aroma perceptions of the beverages containing the different sweeteners.
机译：这项研究的目的是研究甜味剂对饮料中体内释放的香气的影响与香气感知之间的关系。使用蔗糖，乙酰磺胺酸钾（ACK），阿斯巴甜（ASP）和三氯蔗糖制备等甜和柠檬风味的模型饮料。由4名训练有素的小组成员使用反流香气印象筛选系统（R-FISS）比较了饮用标准饮料期间通过鼻孔呼出的口内气味的数量，以及体内香气释放与其香气感知之间的关系。被评估。使用定量描述分析进行感官评估的结果是，含有ACK的饮料的柠檬样香气被认为明显减弱，而含有三氯蔗糖的饮料的绿色香气和含有ASP和三氯蔗糖的饮料的辛辣香气被认为是弱香气。被认为比其他饮料强得多。相比之下，没有口内加香剂显示出这四个小组成员共同的数量上的显着差异。因此，发现甜味剂对模型饮料的体内香气释放影响很小。这些结果表明，甜味剂类型引起的模型饮料香气质量的差异可能是由于体内香气释放以外的因素引起的。此外，由香气和味道化合物引起的味道-香气相互作用极有可能是对包含不同甜味剂的饮料的不同香气感产生重大影响的因素之一。

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