Sweetness and other sensory properties of model fruit drinks: does viscosity have an impact?

Brandenstein, Cai V S; Busch‐Stockfisch, Mechthild; Fischer, Markus

doi:10.1002/jsfa.6907

Cited by 7 publications

(8 citation statements)

References 41 publications

(109 reference statements)

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“…The impacts of hydrocolloid solutions on the sensory perception of food depend on a large number of variables (e.g., hydrocolloid type, range of viscosity, food matrix type, choice of sensory evaluation technique). Only a few studies have explored the effects of hydrocolloids on the perception of thickened beverages [53][54][55], and, to our knowledge, none have looked at gellan gum. However, these studies generally found that an increase in beverage viscosity led to a decrease in aroma perception [56][57][58], which is consistent with the results of this study.…”

Section: Perception Of Aroma and The Interactions Of Flavor With Tastmentioning

confidence: 99%

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Cosson

Souchon

Richard

et al. 2020

Foods

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The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the resulting foods and make static sensory profiling difficult. To obtain more realistic descriptions of the sensory experiences associated with this category of products, researchers should consider using temporal methods and multi-intake methods, which allow consumers to evaluate whole food portions. This study aimed to understand better how product composition affected the sensory perception of pea protein-based beverages using three different sensory profiling methods. Particular focus was placed on beany, bitter, and astringent notes. Twelve pea protein-based beverages were formulated; they varied in pea protein type (pellet vs. isolate) and their content of gellan gum, salt, sunflower oil, sugar, and soy lecithin. They were evaluated by 16 trained panelists using three sensory profiling methods: static block profiling, mono-intake temporal dominance of sensations (TDS) profiling, and multi-intake TDS profiling. The static block and mono-intake TDS profiling methods yielded complementary results about the impact of beverage composition on attribute perceptions. Static block profiling revealed that beaniness was mainly affected by gellan gum and oil content and that bitterness and astringency were mainly affected by protein type and gellan gum content. Mono-intake TDS profiling highlighted the dynamics of beaniness and the strong persistence of astringency, and its results suggested that higher gellan gum and salt contents could limit this persistence. Multi-intake TDS profiling found that, throughout the consumption of a full product portion, beaniness and bitterness decreased, indicating an adaptation effect, while fattiness increased, indicating a build-up effect. This study has increased the understanding of how pea protein-based beverages are perceived under conditions that more closely resemble those associated with real-life consumption. It has also revealed how product formulation can reduce bitterness and astringency.

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Section: Perception Of Aroma and The Interactions Of Flavor With Tastmentioning

confidence: 99%

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Cosson

Souchon

Richard

et al. 2020

Foods

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“…Brandenstein et al. ()) investigated the effects of viscosity and different hydrocolloids on the texture and taste perceptions of low‐viscosity fruit drinks, and reported that the sweetness of fruit drinks was not significantly affected by viscosity. Malone, Appelqvist, and Norton () reported that changes in viscosity in an oil‐in‐water emulsion were found to have a small effect on taste perception.…”

Section: Discussionmentioning

confidence: 99%

“…Replacing sugar in beverages can cause changes in both product characteristics and consumer perceptions. Sugar contributes to the syrupy‐mouthfeel of the product by giving the product body (Brandenstein, Busch–Stockfisch, & Fischer, ). Wardy et al.…”

Section: Introductionmentioning

confidence: 99%

Possible Sugar and Calorie Reduction by Visual Cues: A Case of Syrup Added to Brewed Coffee

Chonpracha

Gao

Tuuri

et al. 2019

Journal of Food Science

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Visual cues have been reported to influence taste and flavor perceptions. The objectives of this study were to evaluate the impact of visual cues (color and viscosity) of syrups on expected sweetness and bitterness perception (Study I), and on sweetness perception and sweetness liking of brewed coffee after syrup had been added, and the amount of syrups to be added to brewed coffee (Study II). For Study I, the visual stimuli were developed by varying viscosity (80, 800, and 8000 cP) and yellow index (YI) (0.04, 0.08, 0.16, and 0.32), resulting in 12 syrups with 20 degrees Brix. Visual observations indicated greater expected sweetness perceptions of syrups when YI and viscosity were increased. However, YI, but not viscosity, affected expected bitterness perceptions. Increasing YI raised the frequency (%) of "too sweet" perceptions of syrups on a JAR scale. For Study II, only four syrups (LC1, LC2, HC1, HC2; L = viscosity, 80 cP, H = 8,000 cP; C1 = YI 0.04, C2 = YI 0.32) were studied. The visual perception affected consumers' behaviors concerning the amount of syrup added to brewed coffee. Consumers added the greatest volume of syrups with the lowest viscosity and YI (LC1), while the lowest volume of syrups with the highest viscosity and YI (HC2). There were no significant differences in sweetness liking of brewed coffees added with LC1, LC2, and/or HC1 syrups. This study indicated that visual cues could potentially intensify the perceived sweetness of syrups, and reduced the volume of syrup added to brewed coffee and consequently calories consumed.Practical Application: Sensory visual cues associated with a syrup can be used to reduce the volume consumed and thereby promote reduced consumption of calories while maintaining sensory acceptability. Increasing a syrup's viscosity and yellow/brown color intensity enhanced the expectation of sweetness and resulted in less volume of syrup added to brewed coffee. This research demonstrated that the impact of visual cues not only influenced expectation and sensory acceptability but also impacted the cognitive process of eating. This strategy could provide a way to promote a sustainable reduction in sugar and, hence, calorie consumption without compromising sensory liking.

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“…A viscosity of 16 cp is necessary to reduce sweetness intensity of sucrose significantly [28]. Comparing fruit drinks with 20, 40 and 70 cp, Brandenstein et al [49] found, however, that for most samples, viscosity did not significantly affect sweetness intensity. Although the viscosities in the present study were lower than viscosities normally found to reduce sweet taste intensity, viscosity could possibly have affected sweet taste intensity, or the cross-modal effect of vanilla aroma on sweet taste intensity, due to a central integration of inputs from different senses.…”

Section: The Effects Of High-ester Pectin On Aroma and Taste Intensitiesmentioning

confidence: 99%

Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices

Bertelsen

Mielby

Byrne

et al. 2020

Foods

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Sugar reduction in food and beverage products involves several challenges. Non-nutritive sweeteners may give unwanted off-flavors, while sugar-reduced products often lack mouthfeel. To overcome this, the addition of aroma to increase sweetness through cross-modal interactions, and the addition of hydrocolloids such as pectin to increase viscosity, have been suggested as strategies to aid sugar reduction. However, viscosity has been shown to decrease both taste and aroma intensities. An increase in viscosity may thereby affect the use of aromas as sweetness enhancers. Additionally, the effects of aromas and hydrocolloids on sweetness intensity and mouthfeel depend on the food matrix involved. The present study investigated cross-modal aroma–sweetness–viscosity interactions in two beverage matrices: water and apple nectar. The perceptual effects of vanilla aroma (0–1 mL/kg), sucrose (2.5%–7.5% w/w) and pectin (0%–0.3% w/w) were studied in both matrices. For each matrix, cross-modal interactions were analyzed with descriptive analysis using a trained sensory panel. The effect of vanilla aroma on sweetness intensity was found to be higher in apple nectar compared to in water. Furthermore, pectin affected neither taste, aroma, nor the cross-modal effects of aroma on taste in either of the matrices. These results indicate that pectin, in the studied range of concentrations, may be used to improve mouthfeel in sugar-reduced beverages, without compromising taste or aroma perception.

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Sweetness and other sensory properties of model fruit drinks: does viscosity have an impact?

Abstract: The impact of viscosity on sweetness and taste perception was much smaller in the concentrations used than has been generally reported. The effect of the type of hydrocolloid on the perception of taste attributes was greater than that of viscosity.

Cited by 7 publications

References 41 publications

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Possible Sugar and Calorie Reduction by Visual Cues: A Case of Syrup Added to Brewed Coffee

Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices

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