Comparison of Temporal Perception of Fruitiness in Model Systems Sweetened with Aspartame, an Aspartame + Acesulfame K Blend, or Sucrose

Sweetness and fruitiness of equisweet solutions of aspartame (APM), an aspartame + acesulfame-K blend (APM/AK) or sucrose were evaluated in binary (BIN) (sweetener and orange flavor) and tertiary (TER) (BIN and citric acid) systems by time-intensity (TI) methodology. Sweetener solutions adjusted to the viscosity of sucrose (APM* and APM/AK*) showed small inconsistent differences from their unthickened counterparts. In BIN systems, APM and APM* had the longest duration (DUR) of sweetness and fruitiness. In TER systems, APM* increased maximum intensity (MAX) and DUR of fruitness and S decreased sourness MAX and DUR relative to APM and APM/AK blends. Fruitiness MAX was perceived later than sweetness, whereas sweetness DUR persisted longer than fruitiness.     

牛奶脂肪对不同烘焙程度咖啡感官品质的影响

作者主要研究牛奶脂肪质量分数对不同烘焙程度牛奶咖啡风味的影响及全脂牛奶咖啡中脂肪质量分数的消费者差别阈值。首先,针对浅、中、深3个烘焙程度的咖啡,采用定量描述性分析法评价不同脂肪质量分数牛奶咖啡的风味;其次,采用三点选配法测量全脂牛奶咖啡中脂肪质量分数的差别阈值。结果表明,随着脂肪质量分数降低,咖啡的酸味、苦味、涩味、烟味、煳味、焦香味、生豆味和酸味（鼻前香气）逐渐增强,而甜味、醇厚感、焦糖味和奶香味减弱,这些影响在3种不同烘焙程度咖啡中的变化趋势一致,但随着烘焙程度加深,牛奶脂肪的变化对咖啡风味的影响程度也会上升。进一步通过分析阈值测试结果发现,脂肪质量分数在浅、中、深烘焙咖啡中的差别阈值分别为2.59%、2.45%和2.36%（质量分数）。女性消费者对脂肪的变化更敏感,脂肪质量分数在深焙咖啡中的差别阈值显著低于男性。研究结果可为低脂牛奶咖啡的开发提供理论依据。     

Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin Content

Effects of substitution of inulin for 42DE (dextrose equivalent) corn syrup in reduced fat ice cream were studied using sensory analysis. Three combinations of inulin and corn syrup were evaluated for iciness, chewiness, sweetness and vanilla flavor intensity. Replacing 50% or 100% of 42DE corn syrup with inulin increased chewiness. However, sweetness and vanilla flavor intensity perception of the ice cream were reduced. Storage stability data showed that partial or full replacement of 42DE corn syrupwith inulin inhibited ice crystal formation over a 6-wk thermal abuse period.     

Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions

Maximum additions of milk fat that produced temperable milk chocolates were anhydrous milk fat (AMF), middle-melting fraction (MMF) or low-melting fraction (LMF) up to 40 wt % total fat, and high-melting fraction (HMF) up to 35%. The solid fat content (SFC), melting point, melting enthalpy, instrumental and sensory hardness of milk chocolates decreased with increasing milk fat addition. No differences in sensory attributes sweetness, milk powder, chocolate, butter flavor or thickness of melt were observed. Chocolate with 40% MMF or LMF had greater milk flavor than that with 12.2% HMF. Onset of melt correlated (r = 0.96) with melting enthalpy. No differences between types of milk fat (AMF, HMF, MMF, LMF) were observed for any textural attribute assessed.     

不同抑制剂对苦瓜粉味觉的修饰效果

以苦瓜粉浸泡液为对象,分别添加乳酸锌、新甲基橙皮苷二氢查尔酮、γ-氨基丁酸、酪朊酸钠、全脂乳粉、阿魏酸、聚葡萄糖、三氯蔗糖、新地奥明、单磷酸腺苷,采用感官评定结合标签量值评估（general labeled magnitude scale,gLMS）法评价不同抑制剂对苦瓜粉浸泡液苦味、后苦味、甜味、后甜味、涩味以及特征风味的影响;通过模糊评判筛选抑制效果最佳的3?种抑制剂进行正交试验,评价复合抑制剂对苦瓜粉浸泡液苦味及后苦味的影响。结果表明,10?种抑制剂对苦瓜粉浸泡液的苦味、后苦味、涩味均有显著抑制作用。其中新甲基橙皮苷二氢查尔酮对苦味、后苦味抑制作用最强;乳酸锌对后苦味、γ-氨基丁酸对苦味也有较好的抑制作用;酪朊酸钠对涩味的抑制作用最为明显;三氯蔗糖、聚葡萄糖、酪朊酸钠、全脂乳粉会增加整个体系的甜味及后甜味。以乳酸锌、新甲基橙皮苷二氢查耳酮、γ-氨基丁酸3?种抑制剂进行正交试验,结果表明1?g苦瓜粉添加0.60?mg新甲基橙皮苷二氢查耳酮、3.98?mg?γ-氨基丁酸、4.46?mg乳酸锌时,苦瓜粉浸泡液苦味和后苦味可以从明显降低到基本察觉不到,且苦瓜特征风味保留较好,无其他异味存在。     

Consumer Age Affects Response to Sensory Characteristics of a Cherry Flavored Beverage

The sensory responses of a young adult population were compared to one over age 60. Using a central composite design, sweetness and flavor intensity, flavor quality, overall acceptability, perceived thirst quenching and flavor identification were evaluated using an artificially flavored cherry beverage varying in sucrose, flavor, and color. The mean data were modeled to a response surface as a function of sucrose, color, and flavor. In both populations the measures were responsive to factors manipulated in the design. Color had specific unique effects on overall acceptance, flavor quality, and intensity in each of the populations. The older population was more sensitive to visual cues and less sensitive to changes in flavor concentration.     

Relative Importance of Color, Fruity Flavor and Sweetness in the Overall Liking of Soft Drinks

Sixteen soft drink samples, in which appearance (colorless or colored), fruity flavor (with or without a flavorant) and sweetness (5 or 9% sucrose) were systematically varied, were rated for their pleasantness of appearance, flavor (odor, taste and sweetness separately) and overall liking by 448 young adults and children. In terms of sample parameters sucrose concentration and the presence of a flavorant significantly influenced overall liking, whereas color had little significance. In terms of sensory attributes pleasantness of taste and sweetness mainly determined overall liking. The responses of young adults and of children were in the main rather similar, except that the children seemed to put more emphasis on sweetness.     

Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

Reducing the sugar content of processed products has been claimed to be one of the most efficient strategies for decreasing sugar intake. The present work aimed at studying the influence of sugar reduction on the dynamic sensory profile and consumers' liking of probiotic chocolate-flavored milks using a novel temporal methodology, and to evaluate two alternatives (vanilla flavor and thaumatin) to attenuate the sensory changes caused by sugar reduction. Probiotic chocolate-flavored milks were formulated with different reductions in added sugar (0, 20, 40 and 60%). Vanilla flavor and thaumatin were added to the sugar-reduced samples at two concentrations. Samples were evaluated by trained assessors using Temporal check-all-that-apply (TCATA). Additionally, consumers evaluated the dynamic sensory profile of a subset of the samples using TCATA and indicated their overall liking using a 9-point hedonic scale. Results from the present work showed that the main effect of sugar reduction on the dynamic sensory profile of the probiotic chocolate-flavored milks was related to changes in sweetness, bitterness and thickness. A reduction in added sugar of 20% led to changes in sweetness intensity, which were perceived by both trained assessors and consumers. However, consumers' liking was not significantly affected by sugar reduction up to 40%. The addition of vanilla flavor at suprathreshold concentrations was not efficient in increasing sweetness perception in chocolate-flavored milks with the lowest sugar reduction percentage, suggesting that it may not be a feasible alternative for reducing sugar in this product category. These results suggest that in many situations sugar content of food products could be decreased without a relevant impact on consumers' sensory and hedonic perception.     

Chemical stability of encapsulated aspartame in cakes without added sugar

Encapsulated aspartame (APM), developed to protect the APM molecule during baking, has not been evaluated for stability during baking and subsequent product storage. Thus, the objectives of this project were to determine the APM recovery in various cake formulations after baking and to evaluate APM degradation kinetics during product storage. The recovery of encapsulated APM after baking was 33–34% while that of non-encapsulated APM was 22%. The addition of the acidulant glucono-delta lactone (GDL) to the formulation increased the recovery of encapsulated APM to 58%. The rate constants of APM degradation in the cakes with and without GDL at 22 °C were 0.0085 and 0.035 day⁻¹, respectively. By using 2.5% encapsulated APM in cupcake mixes for home preparation, enough APM should remain to provide adequate sweetness during typical product shelf life.     

金枪鱼碎肉酶解液对巴马香猪肉风味和滋味的作用

以金枪鱼碎肉酶解液作为添加剂喂养巴马香猪,研究其对猪肉风味和滋味的影响。运用电子鼻与气相色谱-质谱(GC-MS)测定巴马香猪肉风味,运用电子舌和高效液相色谱(HPLC)测定其滋味。结果显示:GC-MS测得实验组的醛类总的相对百分含量为65.63%,比对照组高出20.44%,使猪肉具有明显的清香、果香和油脂香气味;电子舌与HPLC测定出实验组鲜味氨基酸和甜味氨基酸的质量分数为38.39%和27.04%,比对照组高5.76 %和1.8%,味道阀值比对照组高2.09和0.45,实验组苦味氨基酸比对照组少3.05%,味道阀值相差较小。本研究表明金枪鱼碎肉酶解液喂养巴马香猪对肉质的风味和滋味有很好的改善作用,能明显的增加肉的鲜味和甜味。     

SENSORY AND PHYSICAL CHARACTERISTICS AND STORAGE STABILITY OF HONEY-FLAVORED LOW-FAT EXTRUDED CHIPS

Consumer demand for low‐fat “healthy” snacks challenges manufacturers to improve the health profile of their products while maintaining their appetizing taste. The objectives of this study were to: (1) investigate the effect of addition levels of honey on texture and consumer acceptability of extruded, baked low‐fat/honey‐flavored chips; (2) determine the degree of liking for the product; (3) and evaluate the influence of honey on storage stability. The product, consisting of grade A light amber honey (0, 6, 12, and 18%) in a corn masa/flour blend, was extrusion formed into a ribbon through a slit die. The product was baked, dried, packaged, and stored in an ambient environment. Increased honey level significantly increased flavor liking, sweetness and honey flavor intensity for the fresh and 10 week storage samples, and positively influenced consumer overall acceptability.     

氧化鸡油通过Maillard反应生成鸡肉风味物质的研究

鸡肉风味成分主要由鸡脂香、肉香和鲜甜味组成。文中就鸡脂肪氧化结合Maillard反应生成鸡肉风味物质等方面对鸡肉风味的影响进行研究,并对工艺条件进行优化。结果表明,鸡油过氧化结合美拉德反应产生的肉味可以显著提升鸡肉的风味:当pH6.5,添加木糖10g/L,氨基乙酸15g/L,半胱氨酸4g/L,在鸡油过氧化值为8mg/kg,反应温度100℃,反应90min可以获得最佳效果。     

Dual-attribute Time-intensity Measurement of Sweetness and Peppermint Perception of Chewing Gum

The relationship between duration and maximum intensity of sweetness and peppermint flavor of chewing gum was explored using dual-attribute time-intensity sensory evaluation. Four chewing gum samples, varying in rate of release of sweetness and peppermint flavor were evaluated by 10 trained time-intensity panelists. Chewing gum with a fast release of sweetness and peppermint flavor provided the highest maximum intensity and longest duration of sweetness and peppermint perception. The rate of release of sweetness was more important than rate of release of peppermint flavor in affecting duration of attributes.     

大型发酵酱油酿造过程中风味物质的动态变化分析

为促进大型发酵酱油产品风味的提高与改善,研究高盐稀态酱油在机械化酿造过程中风味成分的动态变化规律,采用气相色谱-飞行时间质谱联用技术针对不同酿造阶段酱醪中风味成分的种类和相对含量进行分析。结果定性鉴别出氨基酸及其衍生物、有机酸、糖类及其衍生物、醇类、酯类、胺类和其他物质共210 种。利用热图和主成分分析法探寻不同酿造阶段的样品风味物质差异,结果显示发酵过程对贡献酱油鲜甜味的氨基酸及其衍生物和糖类及其衍生物影响较大,第1天样品对贡献修饰风味的有机酸、胺类、酯类和其他类物质影响也较为显著,其中氨基酸及其衍生物是酱油含量最多的风味化合物。     

SWEET POTATO FLAVOR: QUANTITATIVE AND QUALITATIVE ASSESSMENT OF OPTIMUM SWEETNESS

Information on the preferred sugar content would be invaluable in defining flavor criteria and goals for sweet potato breeding programs. By using a sweet potato breeding line that was essentially nonsweet and adding known levels of individual sugars to a puree produced from its baked roots, a quantitative and qualitative assessment of optimum sweetness was made. Panelists were able to distinguish sweetness level in 2.5% increments of added maltose between 10 and 25%. When individual sugars were compared at the same level of sweetness [sucrose equivalents (SE)], panelists consistently ranked the sugars in the following order of preference: maltose > sucrose > fructose. When purees with the same concentration of added maltose or fructose were compared, optimum sweetness for maltose was approximately 21 SE while fructose was 38 SE. Higher levels were considered excessively sweet, thus it is theoretically possible to select sweet potato lines that are too sweet. While lines could be selected for high levels of sucrose and/or fructose. starch hydrolysis and maltose formation appear to be important in sweet potato flavor quality.     

2-(4-甲氧基苯氧基)丙酸卤代衍生物的合成及其甜味抑制作用评价

为探究卤素取代对2-(4-甲氧基苯氧基)丙酸（2-(4-methoxyphenoxy) propionic acid，HPMP）甜味抑制特性的影响，通过对HPMP苯环的2位或3位进行卤素（F、Cl、Br）取代，合成6 种HPMP卤代衍生物并进行结构表征，采用电子舌评价其甜味抑制作用。结果表明：HPMP卤代衍生物可竞争性抑制甜味，在苯环的2位上引入卤原子的衍生物均存在明显的量效关系；6 种衍生物对蔗糖、果糖、葡萄糖、木糖醇和赤藓糖醇均能表现出一定的甜味抑制作用；氟代、氯代衍生物的甜味抑制活性较强，推测卤素取代基的尺寸及电负性大小可能是造成甜味抑制效果差异的关键因素。本研究表明卤素取代对HPMP发挥甜味抑制作用具有重要意义，从而为甜味抑制化合物的构效关系研究提供可靠的理论基础。