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Viscosifying agents are used in foods as thickeners to produce improved mouthfeel and as stabilizers to prevent settling out of particulate matter. While viscosifying agents are also known to influence the sensory profile of the products in which they are used, previous studies have examined the effects of viscosifying agents at levels that are not typical of those used in foods. The current study used a descriptive analysis panel to examine the effects of both viscosity and viscosifying agent on the sensory properties of apple juice using three viscosifying agents (carboxymethylcellulose, xanthan and pectin) at levels of usage similar to those recommended for drink products. Gas chromatography‐flame ionization detection and gas chromatography‐mass spectrometry were conducted on the samples to relate alteration in physico‐chemical parameters to changes in sensory profile. Results from the descriptive panel showed that increasing viscosity tended to decrease some aspects of flavor intensity (sourness and cooked apple odor). Individual viscosifying agents were shown to have specific effects on odor and flavor attributes, e.g. pectin enhanced cereal odor. Gas chromatography‐flame ionization detection and mass spectrometry suggested that this effect was related to isopropyl alcohol contributed by the pectin in solution. Pectin also suppressed honey odor and flavor, lemon odor and cooked apple flavor.

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A kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson cv Hayward) pulp was made using fruit harvested immature to minimize the presence of aroma volatiles. This pulp was modified by incorporating sugars and acids to simulate kiwifruit with a range of Brix and acid levels. Using sensory evaluation, flavor acceptability was found to increase with increasing Brix. As expected, perceived “ sweetness intensity” increased with increasing Brix. Acidity did not influence flavor acceptability. At high Brix, sugars were able to suppress the effects of variations in acidity. Changes in Brix did not influence “ flavor intensity”, suggesting that aroma volatiles may be important contributors to kiwifruit flavor intensity.