茶饮料的风味和包装

对目前茶饮料的风味和包装进行了详细的介绍，并对我国茶饮料的包装及包装材料的发展趋势进行了预测。     

When the shape of the glass influences the flavour associated with a coloured beverage: Evidence from consumers in three countries

We report a study designed to investigate the effect of the shape of the glass on colour–flavour associations in 300 participants from the UK, India, and South Korea. Participants viewed online photographs of red, green, yellow, blue, orange, and brown beverages presented in a water, wine, or cocktail glass, and indicated the first flavour or drink that came to mind from a list of 24 flavour options. The results revealed significant cross-cultural differences in terms of the flavour expectations that were elicited by viewing each of the coloured drinks. Furthermore, the crossmodal associations for the green, yellow, and orange drinks were also found to be influenced by the shape of the glass in which the drink was presented. These findings demonstrate how contextual factors (the shape and/or type of glass) can influence the crossmodal associations that exist between colour and flavour across different cultural backgrounds. Our results further highlight the importance of considering the appropriateness of the glassware in which a drink is presented (e.g., in advertising and in any images shown in product packaging).     

PROGRESS TOWARDS AN INTERNATIONAL SYSTEM OF BEER FLAVOUR TERMINOLOGY

In an attempt to bring order into the existing chaos of beer flavour terminology, the joint working parties formed by the three above-mentioned organizations began by compiling a list of flavour terms in current use in the major languages. Terms were grouped according to related flavour characteristics. Synonyms and ill-defined terms were then eliminated and the most appropriate name was selected for each separately identifiable flavour note. This paper summarises the resultant flavour terminology, which attempts to arrange, in a logical way, terms describing sensory components of beer flavour which can be objectively characterized. It is recommended that the proposed terminology be used in the brewing industry for a trial period of a year or more, and then reconsidered in the light of experience, so that an agreed definitive list of flavour terms, with detailed definition and reference standards, may subsequently be prepared. Ongoing activities of the joint working parties on reference standards and on flavour thresholds are briefly discussed.     

Exploring new potential health‐promoting vegetables: glucosinolates and sensory attributes of rocket salads and related Diplotaxis and Eruca species

BACKGROUND: Rocket salads (Diplotaxis tenuifolia and Eruca vesicaria) are presently highly appreciated salad vegetables. Related species are consumed as food plants in several regions, and may contribute to differentiation in the fresh food supply chain. Glucosinolates are well‐known healthy phytochemicals and responsible for positive and negative sensory properties of edible Brassicaceae. To investigate the potential for exploitation of new crops, Diplotaxis and Eruca germplasm was subject to sensory evaluation and glucosinolate analysis. RESULTS: Typical rocket salad flavour and pungency were perceived as positive sensory traits. Bitter, and especially herbaceous notes, characterised the groups of less accepted accessions. The groups classified as significantly unpleasant were characterised by high glucosinolate content, with either sinigrin (strong perceived pungency, flavour and several other additional sensory notes), or sinalbin/gluconapin (strong herbaceous note, low flavour perceived), as the dominant components. CONCLUSIONS: Low glucosinolate content, and a composition rich in recognised health‐promoting components (glucoerucin, glucoraphanin) were associated with higher acceptance. In relation to food uses, moderate glucosinolate content and high acceptance may be a better option to enhance the intake of healthy phytochemicals than high glucosinolates and potential rejection. High glucosinolate types may find better perspectives in the field of food integrators. Copyright © 2009 Society of Chemical Industry     

Consumer evaluation of bakery product flavour as affected by incorporating the prebiotic tagatose

This study evaluated whether incorporating tagatose, a monosaccharide with prebiotic properties, into bakery products affected their flavours. Cinnamon muffins, lemon cookies, and chocolate cakes were prepared; 1 or 2% tagatose was added to the experimental products while an equal amount of sucrose was added to the control products. Using triangle tests, untrained consumer panels (n=65–81) were unable to distinguish between the flavour of products with and without tagatose. In addition, the flavours of bakery products containing and not containing tagatose were liked similarly. Based on this data, bakery products may be formulated containing low levels of tagatose for its health benefits without altering the product's flavour.     

Riesling acetal is a precursor to 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in wine

Background and Aims:  Knowledge of the formation and fate of aroma compounds is important to an understanding of the processes that affect wine composition and flavour. This study aimed to investigate the competitive formation and degradation of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) and 2,2,6,8-tetramethyl-7,11-dioxatricyclo[6.2.1.0^1,6]undec-4-ene (Riesling acetal) under wine storage conditions.
Methods and Results:  1,1,5-trimethyl-3,6-dihydroxy-9,9-ethylenedioxymegastigm-4-ene was synthesised in the laboratory by using standard organic chemistry transformation methodology and was subsequently used to prepare both Riesling acetal and TDN. At 45°C in model wine, approximately 40% of Riesling acetal was converted to TDN after 60 days at pH 3.2, whereas 80% was converted after 60 days at pH 3.0, as established by GC/MS analysis. Under more vigorous conditions, this conversion was complete and the TDN thus formed was completely stable.
Conclusion:  Riesling acetal is a precursor to TDN at wine pH, rather than a competing end-product formed by the acid-catalysed hydrolysis of precursors common to both compounds. TDN is chemically stable to wine acid.
Significance of the Study:  The findings provide a clearer understanding of the factors affecting the concentration of TDN (kerosene, bottle-age aroma) in older wines and thereby have the potential to indicate strategies for modulating the formation of TDN.     

Dissolvable and edible film for long-lasting kaffir lime aroma in food

A dissolvable and edible carboxymethylcellulose–alginate film with 34% (w/w) of kaffir lime oil (KLO) was prepared. The prepared films can be redissolved in warm water providing highly dispersed KLO microdroplets. The freshly prepared KLO films (KLO film-0) and 6-month stored KLO films (KLO film-6) were evaluated for consumer acceptance in a Thai Tom-yum soup recipe in comparison with fresh kaffir lime (KL) leaves and commercialised instant Tom-Yum paste. The data analysis from 120 consumers presented the higher liking scores of the soups using the KLO film-0 and KLO film-6 on aroma, taste and overall preference than those using the instant Tom-Yum paste and the KL leaves. Additionally, chefs noted a longer lasting aroma intensity of the soups prepared with KLO films. Thus, this edible KLO film can be used in place of fresh KL leaves with the additional benefits of a long shelf-life, ease of use and better consumer preferences in Tom-Yum soup cooking.     

Synthetic hectorite – a new toothpaste binder

The use of the synthetic inorganic colloid ‘Laponite’ as a toothpaste binder is reviewed. Variables examined include the effect of polishing agent, humectant type and cellulosic co-binder. Results indicate that stable pastes may be prepared using a blend of Laponite and sodium carboxymethyl cellulose with a small reduction in overall binder level. The maximum binder reduction is achieved using sorbitol as the sole humectant. A simple comparison test also indicates that flavour level may be reduced by up to 25%. L'hectorite synthetique – un nouveau liant pour dentifrices