A protocol of measurement of In Vivo Aroma release from beverages.

K.G.C. Weel, A.E.M. Boelrijk, J.J. Burger, H. Gruppen, A.G.J. Voragen, G. Smit

Research output: Contribution to journalArticleAcademicpeer-review

24 Citations (Scopus)

Abstract

The quality of in vivo aroma release measurements of beverages can be improved when a strict protocol is used to control variation in aroma release due to human factors. A trained panel was able to significantly discriminate between aqueous aroma solutions with a concentration difference as low as 17%. This protocol and headspace measurements have been applied to a lemon-lime type beverage with either bulk or lowcalorie intense sweeteners. The ingredients examined did not influence aroma release at concentrations relevant to the beverage industry. Aroma release was only affected by very high concentrations of sucrose.
Original languageEnglish
Pages (from-to)1123-1128
JournalJournal of Food Science
Volume68
Issue number3
DOIs
Publication statusPublished - 2003

Keywords

  • flavor release
  • volatile release
  • mass-spectrometry
  • sodium cyclamate
  • model system
  • orange aroma
  • in-mouth
  • sucrose
  • gels
  • time

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