Carbonated Beverages

Abu‐Reidah, Ibrahim M.

doi:10.1016/b978-0-12-816938-4.00001-x

Cited by 20 publications

(11 citation statements)

References 19 publications

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“…As shown previously [8], the average CO 2 concentration in the NABs was~5 g/L, with the wheat styles containing some of the highest ammounts~6 g/L and the commercial soda/seltzer controls containing~7 g/L. Furthermore, dissolved gas not only imparts a distinctive taste and mouthfeel to beverages, but also acts as a preservative because it prevents bacterial, yeast, and mold growth [38].…”

Section: 3supporting

confidence: 63%

Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer

Lafontaine

Senn

Knoke

et al. 2020

Foods

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Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californian consumers). The aroma and taste profiles of the commercial NABs, a commercial soda, and a carbonated seltzer water (n = 44) were characterized using replicated descriptive and CATA analyses performed by a trained sensory panel (i.e., 11 panelists). A number of non-volatile and volatile techniques were then used to chemically deconstruct the products. Consumer analysis (i.e., 129 Northern Californian consumers) was also used to evaluate a selection of these NABs (i.e., 12) and how similar they thought the aroma, taste and mouthfeels of these products were to beer, soda, and water. The results show that certain constituents drive the aroma and taste profiles which are responsible for invoking beer perception for these North American consumers. Further, beer likeness might not be a driver of preference in this diverse beverage class for Northern Californian consumers. These are important insights for brewers planning to create products for similar markets and/or more broadly for companies interested in designing other functional/alternative food and beverage products.

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Section: 3supporting

confidence: 63%

Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer

Lafontaine

Senn

Knoke

et al. 2020

Foods

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“…There is as yet insufficient evidence regarding the safety of regular consumption of these drinks [108]. Nevertheless, it should be taken into account that concomitant use of caffeine and sugary soft drinks in children and adolescents may result in poor dietary habits across the lifespan, and increase the risk of obesity and dental caries [109,110]. In sedentary individuals, insulin resistance may explain the deleterious effects of EDs [111].…”

Section: Discussionmentioning

confidence: 99%

Interaction of Energy Drinks with Prescription Medication and Drugs of Abuse

et al. 2021

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In recent years, the consumption of energy drinks (EDs) has become increasingly popular, especially among adolescents. Caffeine, a psychostimulant, is the main compound of EDs which also contain other substances with pharmacological effects. This review aims to compile current evidence concerning the potential interactions between EDs, medicines, and drugs of abuse as they are frequently consumed in combination. The substances involved are mainly substrates, inductors or inhibitors of CYP1A2, psychostimulants, alcohol and other depressant drugs. Furthermore, intoxications reported with EDs and other substances have also been screened to describe acute toxicity. The results of our review show that the consumption of both EDs alone and in combination is not as safe as previously thought. Health professionals and consumers need to be aware of the potential interactions of these drinks as well as the absence of long-term safety data.

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“…Although these are interesting findings, the level of atmospheric CO 2 in spaceflight is around 0.4%, whereas the CO 2 levels delivered to the nose when carbonated beverages are consumed are probably much higher. No information on nasal or bodily CO 2 levels after drinking carbonated beverages was found in the literature, but 1 mL of these beverages typically contains 1.5 to 3.5 mL CO 2 in the form of free gas, dissolved gas, and carbonic acid (Abu‐Reidah, 2020). Therefore, drinking 20 mL of a beverage could potentially release a maximum of 30 to 70 mL of CO 2 , although it is difficult to estimate what CO 2 concentration this would produce in the nasal gas phase of consumers.…”

Section: Air Quality On the Issmentioning

confidence: 99%

Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts?

Taylor¹,

Beauchamp

Briand

et al. 2020

Comp Rev Food Sci Food Safe

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The intention to send a crewed mission to Mars involves a huge amount of planning to ensure a safe and successful mission. Providing adequate amounts of food for the crew is a major task, but 20 years of feeding astronauts on the International Space Station (ISS) have resulted in a good knowledge base. A crucial observation from the ISS is that astronauts typically consume only 80% of their daily calorie requirements when in space. This is despite daily exercise regimes that keep energy usage at very similar levels to those found on Earth. This calorie deficit seems to have little effect on astronauts who spend up to 12 months on the ISS, but given that a mission to Mars would take 30 to 36 months to complete, there is concern that a calorie deficit over this period may lead to adverse effects in crew members. The key question is why astronauts undereat when they have a supply of food designed to fully deliver their nutritional needs. This review focuses on evidence from astronauts that foods taste different in space, compared to on Earth. The underlying hypothesis is that conditions in space may change the perceived flavor of the food, and this flavor change may, in turn, lead to underconsumption by astronauts. The key areas investigated in this review for their potential impact on food intake are the effects of food shelf life, physiological changes, noise, air and water quality on the perception of food flavor, as well as the link between food flavor and food intake.

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Carbonated Beverages

Cited by 20 publications

References 19 publications

Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer

Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer

Interaction of Energy Drinks with Prescription Medication and Drugs of Abuse

Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts?

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