Effects of carbohydrate and noncarbohydrate sweeteners on the orange spirit volatile compounds

Porto, Carla Da; Cordaro, Francesca; Marcassa, Nicola

doi:10.1016/j.lwt.2004.11.009

Cited by 27 publications

(26 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…38 However, the immediate sensory feeling of foods is dominated by taste, smell and oral haptic perception, and these sensory attributes of a product can interact and impact on its avour perception. This outcome may occur from physical interactions between components within the food or beverage matrix, leading to changes in volatile release 39 or viscosity, 40 to multi-modal interactions resulting from cognitive or psychological integration of the anatomically separated sensory systems. 41 Using aroma perception studies, the evidence of taste-aroma interactions has been shown in model beverages with citral and limonene aromas which have had acids and sugars added to them.…”

Section: Interaction and Perception Of Sensorial Attributesmentioning

confidence: 99%

Sensory attributes of soft drinks and their influence on consumers' preferences

2014

View full text Add to dashboard Cite

Soft drinks are beverages composed of water and other ingredients that provide specific sensorial attributes. Soft drink consumption patterns have recently been changed partially influenced by an increased availability of different types of beverages during the last few years. Consumers' preferences to choose one drink over another are influenced, not only by genetic, psychological and environmental factors, but also by the beverage's specific attributes. In fact, beverage consumption is driven by the sensations it gives. Because the main component of soft drinks is water, an increase in the intake of soft drinks might improve fluid intake and the levels of water in the body if it is regarded as an "essential nutrient". Consumption of soft drinksA so drink is the name commonly given to a non-alcoholic carbonated or non-carbonated beverage containing caloric sweeteners and avorings. 1 The preparation and processing of a so drink includes several stages, beginning with the treatment of the water used in this process. The next step is the preparation of a simple sugar syrup, the ingredient that provides the taste of the beverage, followed by the addition of several ingredients to the simple sugar syrup in order to obtain the nal syrup: glucose or fructose, aromatic compounds, vitamins, minerals and other food additives, such as acidulants, colorants or preservatives. Finally, the completed beverage is obtained as a mixture of the nal syrup, the treated water and the carbonic gas (in carbonated drinks). 2 As a result, all so drinks have a basic compositional structure: water, considered an essential nutrient 3 and the main component that makes up about 87-92% of the beverage, and the sweetener, which represents about 8-12% of the beverage by mass. Another common ingredient in almost all so drinks is the acidulant, which is any organic or inorganic acid that contributes to the sourness of the beverage. The balance between sweetness and sourness is the basic typical taste prole of all avored so drinks. 4

show abstract

Section: Interaction and Perception Of Sensorial Attributesmentioning

confidence: 99%

Sensory attributes of soft drinks and their influence on consumers' preferences

2014

View full text Add to dashboard Cite

show abstract

“…There are physical interactions between the food or beverage components; in this case, the wine matrix influences the release of volatile compounds [84] and multi-modal interactions resulting from the cognitive or psychological integration of the anatomically independent sensory systems [85]. Figure 6.…”

Section: Cooking With Winementioning

confidence: 99%

Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves

2017

View full text Add to dashboard Cite

Abstract:A good pairing is based on the complementary role of wine on the four important factors of food: components, textures, flavors and colors. Common wine and food examples of food preparation with wine or vine products, such as grapes or vine leaves, exemplify numerous similarities and contrasting characteristics in those four parameters, which we can find in an enjoyable meal. The knowledge of the internal anatomy and composition of both grape berries, which includes the skin, the mesocarp and the endocarp, and vine leaf, which includes the vascular system, parenchymatous mesophyll and epidermis, is essential to know how to develop new, tastier and healthier dishes. An understanding of these ideas is important when defining gastronomic tourism strategies and even local restaurant concepts and ideas. The aim of this review is to provide some insights about the sensory experiences offered by culinary dishes cooked with grapes, vine leaves and wines and other alcoholic beverages like distilled spirits and liqueurs, bearing in mind that wine will be the drink of elation for accompanying such dishes.

show abstract

“…Changes in growth conditions influence their metabolisms, resulting in altering VOC patterns (Wheatley et al 1997. For example during spirits production with carbohydrate-rich substrates such as potato or wheat, the yeast Saccharomyces cerevisiae produces ethanol as main product, but the individual substrate provides different and characteristic aroma, caused by the minor components of the yeast and also the substrate (Conner et al 1998, Pinheiro et al 2001, Kafkas et al 2006, Porto et al 2006.…”

Section: Impact Of Substrate On Vocs Released By Fungimentioning

confidence: 99%

Wood production, wood technology, and biotechnological impacts

Kües¹

2007

View full text Add to dashboard Cite

Effects of carbohydrate and noncarbohydrate sweeteners on the orange spirit volatile compounds

Cited by 27 publications

References 36 publications

Sensory attributes of soft drinks and their influence on consumers' preferences

Sensory attributes of soft drinks and their influence on consumers' preferences

Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves

Wood production, wood technology, and biotechnological impacts

Contact Info

Product

Resources

About