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

doi:10.1111/j.1365-2621.2003.tb08298.x

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 journal › Article › Academic › peer-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 language	English
Pages (from-to)	1123-1128
Journal	Journal of Food Science
Volume	68
Issue number	3
DOIs	https://doi.org/10.1111/j.1365-2621.2003.tb08298.x
Publication status	Published - 2003

Keywords

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

Access to Document

10.1111/j.1365-2621.2003.tb08298.x

Cite this

@article{720af0d95a794752a3c13e1e0d117114,

title = "A protocol of measurement of In Vivo Aroma release from beverages.",

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.",

keywords = "flavor release, volatile release, mass-spectrometry, sodium cyclamate, model system, orange aroma, in-mouth, sucrose, gels, time",

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

note = "000182541300065",

year = "2003",

doi = "10.1111/j.1365-2621.2003.tb08298.x",

language = "English",

volume = "68",

pages = "1123--1128",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley",

number = "3",

}

TY - JOUR

T1 - A protocol of measurement of In Vivo Aroma release from beverages.

AU - Weel, K.G.C.

AU - Boelrijk, A.E.M.

AU - Burger, J.J.

AU - Gruppen, H.

AU - Voragen, A.G.J.

AU - Smit, G.

N1 - 000182541300065

PY - 2003

Y1 - 2003

N2 - 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.

AB - 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.

KW - flavor release

KW - volatile release

KW - mass-spectrometry

KW - sodium cyclamate

KW - model system

KW - orange aroma

KW - in-mouth

KW - sucrose

KW - gels

KW - time

U2 - 10.1111/j.1365-2621.2003.tb08298.x

DO - 10.1111/j.1365-2621.2003.tb08298.x

M3 - Article

SN - 0022-1147

VL - 68

SP - 1123

EP - 1128

JO - Journal of Food Science

JF - Journal of Food Science

IS - 3

ER -

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

Abstract

Keywords

Access to Document

Fingerprint

Cite this