Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model

Downloads

Bazemore, R., Goodner, K., & Rouseff, R. (1999). Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-olfactometry. Journal of Food Science, 64 (5), 800–803. Berlinet, C., Guichard, E., Fournier, N., & Ducruet, V. (2007). Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juice. Journal of Food Science, 72 (8), S535–S543. Friel, E. N., Linforth, R. S. T., & Taylor, A. J. (2000). An empirical model to predict the headspace concentration of volatile compounds above solutions containing sucrose. Food Chemistry, 71(3), 309–317. González-Mas, M. C., Rambla, J. L., Alamar, M. C., Gutiérrez, A., & Granell, A. (2011). Comparative analysis of the volatile fraction of fruit juice from different citrus species. PLoS ONE, 6 (7), e22016. Green, B. G., Lim, J., Osterhoff, F., Blacher, K., & Nachtigal, D. (2010). Taste mixture interactions: Suppression, additivity, and the predominance of sweetness. Physiology & Behavior, 101 (5), 731–737. Hansson, A., Andersson, J., & Leufven, A. (2001). The effect of sugars and pectin on flavour release from a soft drink-related model system. Food Chemistry, 72 (3), 363–368. Hewson, L., Hollowood, T., Chandra, S., & Hort, J. (2008). Taste-aroma interactions in a citrus flavoured model beverage system: Similarities and differences between acid and sugar type. Food Quality and Preference, 19, 323–334. Hornung, D. E., & Enns, M. P. (1986). The contributions of smell and taste to overall intensity: A model. Perception and Psychophysics, 39, 385–391. Jia, M., Zhang, Q. H., & Min, D. B. (1998). Optimization of solid-phase microextraction analysis for headspace flavor compounds of orange juice. Journal of Agricultural and Food Chemistry, 46 (7), 2744–2747. Kappes, S. M., Schmidt, S. J., & Lee, S. Y. (2006). Mouthfeel detection threshold and instrumental viscosity of sucrose and high fructose corn syrup solutions. Journal of Food Science, 71, S597–S602. Lim, J., Fujimaru, T., & Linscott, T. D. (2014). The role of congruency in taste-odor interactions. Food Quality and Preference, 34, 5–13. Lyman, B. J., & Green, B. G. (1990). Oral astringency - Effects of repeated exposure and interactions with sweeteners. Chemical Senses, 15 (2), 151–164. Moshonas, M. G., & Shaw, P. E. (1994). Quantitative determination of 46 volatile constituents in fresh, unpasteurized orange juices using dynamic headspace gas chromatography. Journal of Agricultural and Food Chemistry, 42 (7), 1525–1528. Nahon, D. F., Roozen, J. P., & de Graaf, C. (1998). Sensory evaluation of mixtures of sodium cyclamate, sucrose, and an orange aroma. Journal of Agricultural and Food Chemistry, 46 (9), 3426–3430. Perez-Cacho, P. R., & Rouseff, R. L. (2008). Fresh squeezed orange juice odor: a review. Critical Reviews in Food Science and Nutrition, 48 (7), 681–695. Plotto, A., Margaría, C. A., Goodner, K. L., & Baldwin, E. A. (2008). Odour and flavour thresholds for key aroma components in an orange juice matrix: esters and miscellaneous compounds. Flavour and Fragrance Journal, 23 (6), 398–406. Plotto, A., Margaría, C. A., Goodner, K. L., Goodrich, R., & Baldwin, E. A. (2004). Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes. Flavour and Fragrance Journal, 19 (6), 491–498. Rabe, S., Krings, U., & Berger, R. G. (2003). Dynamic flavor release from sucrose solutions. Journal of Agricultural and Food Chemistry, 51 (17), 5058–5066. Rega, B., Fournier, N., & Guichard, E. (2003). Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O). Journal of Agricultural and Food Chemistry, 51 (24), 7092–7099. Rega, B., Fournier, N., Nicklaus, S., & Guichard, E. (2004). Role of pulp in flavor release and sensory perception in orange juice. Journal of Agricultural and Food Chemistry, 52 (13), 4204–4212. Roberts, D. D., Pollien, P., & Milo, C. (2000). Solid-phase microextraction method development for headspace analysis of volatile flavor compounds. Journal of Agricultural and Food Chemistry, 48 (6), 2430–2437. Stampanoni, C. R. (1993). Influence of acid and sugar content on sweetness, sourness and the flavour profile of beverages and sherbets. Food Quality and Preference, 4(3), 169–176. Yang, X., & Peppard, T. (1994). Solid-phase microextraction for flavor analysis. Journal of Agricultural and Food Chemistry, 42 (9), 1925–1930. Zhang, Z., & Pawliszyn, J. (1993). Headspace solid-phase microextraction. Analytical Chemistry, 65 (14), 1843–1852.