An overview of binary taste–taste interactions

Keast, Russell; Breslin, Paul A.S.

doi:10.1016/s0950-3293(02)00110-6

Cited by 465 publications

(398 citation statements)

References 110 publications

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“…The addition of citric acid for beverage T, and BB, MA and citric acid combination for beverage MB successfully reduced the bitterness of the high protein beverages. Similar results were demonstrated by Lee (2011) using alcalase-hydrolyzed soy protein formulated with lemon flavored sweet tea, indicating that citrus flavor or sour tasting ingredients might play an important role in minimizing bitter taste (Keast and Breslin 2003). Additionally, Adler-Nissen (1986) demonstrated that citric acid could mask the bitter note of hydrolyzed proteins.…”

Section: Sensory Evaluationsupporting

confidence: 63%

Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life

et al. 2016

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Protein beverages have been in demand due to an increasing consumers' interest in healthy eating habit. However, there is an increased concern on the use of genetic modified (GM) ingredient in the food product. This study aimed to develop protein hydrolysate beverages using a non-GM soybean (R08-4004/high protein line) grown in Arkansas. Protein isolate was prepared from the soybean using alkaline method (pH 9.5). Due to its poor solubility in acidic condition, alcalase 2.4 L (food grade protease) hydrolyzed soy protein was used to develop a beverage containing 20 g protein per serving (500 mL). Three flavored beverages: Chai tea (C), tangerine (T), and mixed berries (MB) were prepared using bitter blocker, masking agent, and citric acid to minimize an unpleasant bitter taste developed in the soy hydrolysates. Protein solubility, pH, microbial growth, instrumental color parameters, and turbidity were measured to evaluate the shelf-life stability of the beverages at refrigerated storage (5°C) for 42 days. Beverages T and MB received overall highest scores from the sensory panel. Citric acid alone or in combination with bitter blocker or masking agent lowered the bitterness. Pasteurization (90-95°C for 5 min) was effective in preventing microbial growth. Although pH remained constant, decrease in protein solubility and color changes were observed over the storage time in all the three flavored beverages. Cloudiness in beverage C increased over the storage period while beverages T and MB were very stable. Overall, T and MB flavored beverages have the potential for commercial application.

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Section: Sensory Evaluationsupporting

confidence: 63%

Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life

et al. 2016

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“…[4] Previous studies showed that MSG, IMP, and GMP enhance the perception of other taste active compounds including NaCl. [48] In contrast, Ventanas et al [4] reported that the combination of NaCl with umami compounds revealed modulator effect rather than potentiator effect. The effect of the investigated enhancers on the release or retention of some selected key aromatic compounds in headspace of beef soup is discussed as follows to clarify their potentiator properties.…”

Section: Control Samplementioning

confidence: 97%

Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

El-Aleem

Taher

Lotfy

et al. 2017

International Journal of Food Properties

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Real beef soup samples were separately supplemented with 5-nucleotides extracted from mushroom before and after extraction of soluble sugars (NM and NMs, respectively) and yeast extract. Headspace volatiles and flavour palatability of each sample were compared with beef soup supplemented with 5-IMP and control sample. Each investigated enhancer revealed significant release of thiol-containing compounds. 3-Mercapto-2-butanone was the major identified compound in the headspace volatiles of all samples. However, the sample supplemented with 5-IMP + NM showed the highest release of this compound followed by S-NM compared with other samples. The high palatability of sample S-NM may be correlated to the high content of 2-methyl-3-furanthiol.ARTICLE HISTORY

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“…It is known that the medium and high intensities of sweetness generally suppress other basic tastes. The influences of medium and high intensities of sourness have no clear effect on sweet taste (Keast & Breskin 2002).…”

Section: Introductionmentioning

confidence: 97%

“…There are four properties that make individual taste sensation unique: the quality, intensity, temporal and spatial patterns. When assessing mixtures of taste, three levels of interactions must be taken into account: the chemical interaction, the interaction between one of the mixture compounds and the taste receptors, and the cognitive effect of different taste qualities being perceived together in the mouth (Keast & Breskin 2002). Lemon flavoured drops are hard candies containing mainly carbohydrates, starch syrup, citric or tartaric acid, lemon flavour and they are typically coloured yellow.…”

Section: Introductionmentioning

confidence: 99%

The Selection of the Optimal Rate of Acid and Sweet Taste for Lemon Flavoured Drops

Váchová¹,

Panovská²,

Lukešová³

2009

Czech J. Food Sci.

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Abstract:The objective of this work was to choose an optimal rate of citric acid and sweeteners for lemon flavoured drops. Two model samples with defined concentrations of citric acid and two commercial samples were evaluated with using instrumental and sensory methods. Concentrations of sweetening agents and citric acid in the samples were determined using HPLC with a RI detector and isotachophoresis, respectively. The general pleasantness of taste and the intensity of acid and sweet tastes of four lemon drops were evaluated using sensory analysis. General pleasantness was evaluated using a ranking test. Intensities of acid and sweet tastes were evaluated using unstructured graphic scales. The best tasting lemon drops contained 11 g/kg of citric acid and 691 g/kg sweeteners related to the sweet potency of sucrose. The sample with an extremely acid taste was considered unpleasant for most assessors (Friedman, α = 0.05). Generally, the assessors preferred the lemon drops with well-balanced acid and sweet tastes.

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An overview of binary taste–taste interactions

Cited by 465 publications

References 110 publications

Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life

Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life

Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

The Selection of the Optimal Rate of Acid and Sweet Taste for Lemon Flavoured Drops

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