Is it still still water? Relationships between sparkling sensitivity and consumption frequency of carbonated waters

Puleo, Sharon; Castillo, María Teresa de Jesús Alonso; Monaco, Rossella Di; Stieger, Markus

doi:10.1016/j.foodres.2021.110584

Cited by 1 publication

(2 citation statements)

References 60 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The consumers (those that frequently consume carbonated beverages) experienced a significantly lower burn sensation at both consumption points. This is an interesting result as Puleo et al (2021) found that consumption frequency did not affect the detection threshold of sparkling sensation from carbonated waters. This difference in response from the two groups may be due to their familiarity with carbonated beverages.…”

Section: Sensory Analysismentioning

confidence: 51%

See 1 more Smart Citation

Does it burn? The effect of guar gum addition on ginger beer's sensory properties

Knowles

Gorman

McSweeney

2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Consumer demand for ginger beer has grown within the last few years due to health benefits associated with ginger consumption identified in recent studies and its low-calorie content. However, non-alcoholic ginger beer, like other non-alcoholic beverages, does not possess the same mouthfeel as its alcoholic counterparts. As such, the aim of this study was to evaluate how the addition of guar gum impacted the sensory perception, spiciness, and consumer acceptability of non-alcoholic ginger beer. Two different formulations of ginger beer were created, one without the addition of guar gum (control) and the other with 1.9 g/L guar gum added. Samples, along with carbonated water, were presented in pairs with a 20-s wait and no-rinse in between to observe sensitisation and desensitisation. The participants (n = 103) evaluated each sample for spiciness, burning or stinging sensation, along with bitterness, sweetness, sourness, overall flavour intensity, liking of flavour and mouthfeel, and overall liking. The addition of guar gum significantly impacted the perception of spiciness, burning, and stinging sensation in addition to the overall flavour intensity. The guar gum addition also negatively impacted the acceptability of the ginger beer.

show abstract

Section: Sensory Analysismentioning

confidence: 51%

“…This is an interesting result as Puleo et al . (2021) found that consumption frequency did not affect the detection threshold of sparkling sensation from carbonated waters. This difference in response from the two groups may be due to their familiarity with carbonated beverages.…”

Section: Resultsmentioning

confidence: 99%