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Factors Affecting the Perception of Naturalness and Flavor Strength in Citrus Drinks
Author(s) -
KING BONNIE M.,
DUINEVELD C.A. A.
Publication year - 1998
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/j.1749-6632.1998.tb10674.x
Subject(s) - naturalness , sweetness , flavor , chemistry , food science , palatability , citric acid , sucrose , mathematics , physics , quantum mechanics
In two profiling experiments and one grouping experiment, panelists evaluated orange drinks in order to measure the effects of design variables, especially color, on basic tastes as well as on more consumer‐like attributes such as flavor strength and naturalness. Naturalness was increased in one experiment by lowering degrees Brix or increasing quinine HCl. Low sweet‐sour ratios were generally perceived as more natural. Pectin had no effect on naturalness. Flavor strength was increased consistently by augmenting levels of quinine HCl, sucrose, citric acid or degrees Brix. Addition of Cochineal Red increased sweetness and flavor strength but decreased the perception of naturalness for the aromas studied.