Multimodal interactions in a carbonated beverage system

Predicting flavour perception is complicated by interactions occurring both within and across sensory modalities, but understanding these interactions and the resulting multimodal integration is crucial to the formulation of successful products. Despite the commercial appeal of carbonated soft drink...

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Main Author: Hewson, Emma Louise
Published: University of Nottingham 2008
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664
Online Access:http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.486689
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spelling ndltd-bl.uk-oai-ethos.bl.uk-4866892015-03-20T03:19:16ZMultimodal interactions in a carbonated beverage systemHewson, Emma Louise2008Predicting flavour perception is complicated by interactions occurring both within and across sensory modalities, but understanding these interactions and the resulting multimodal integration is crucial to the formulation of successful products. Despite the commercial appeal of carbonated soft drinks, few studies have examined the effects of tastant: aroma: carbonation interactions on sensory perception. To facilitate these investigations, a citrus flavoured model beverage was created containing ingredients common in commercial beverages; water, aroma volatiles, sugar (glucose or fructose; equi-sweet levels), and acid (citric and lactic acid; equi-sour levels). The complexity of the beverage was gradually increased (influence of carbonation and caffeine) until the model beverage contained elements capable of stimulating gustatory, olfactory and trigeminal systems. Samples, selected according to D-optimal designs, were evaluated instrumentally (APCI-MS measuring volatile release, rheological measures of viscosity), and sensorially (using a trained panel of assessors). Predictive polynomial models were generated from mean panel data to explain variations in the attributes as a function of the design factors. The model beverages provided evidence that multi-modal interactions occurred within this model beverage system. Increasing both sugars and acids resulted in an increase in perceived citrus flavour which was not related to any alteration in volatile release measured instrumentally. Intriguingly, glucose and fructose showed different flavour perception enhancement profiles despite being used at perceptually equi-sweet levels. This difference between the monosaccharides was also evident in the predictive models generated for mouthfeel attributes. 'Overall fizziness' was dependant only on carbonation level and unaffected by levels of tastants. However, varying levels of glucose impacted on 'tingling', a relationship not mimicked by fructose. Addition of carbonation increased perceived sourness, in agreement with previous literature, but results also demonstrated a suppressive effect on perceived sweetness. Interestingly, evaluation of non-caffeinated beverages revealed the perception of a bitter aftertaste, which was primarily driven by CO2 level, enhanced by citric acid, and suppressed by increasing sugar concentration. In caffeinated beverages, however, caffeine concentration was the main influence on 'bitterness' and 'bitter aftertaste' attributes. Despite beverage manufacturers including caffeine as 'flavouring' there was little evidence to suggest caffeine concentration modified perception of citrus flavour in this system. This project provides a comprehensive assessment of the sensory profile of a model carbonated beverage. Combining instrumental and sensorial analysis provided novel evidence of the influence of multi-modal interactions on sensory perception, and highlights the differential effects of two monosaccharides on several key sensory attributes.664TP Chemical technologyUniversity of Nottinghamhttp://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.486689http://eprints.nottingham.ac.uk/11159/Electronic Thesis or Dissertation
collection NDLTD
sources NDLTD
topic 664
TP Chemical technology
spellingShingle 664
TP Chemical technology
Hewson, Emma Louise
Multimodal interactions in a carbonated beverage system
description Predicting flavour perception is complicated by interactions occurring both within and across sensory modalities, but understanding these interactions and the resulting multimodal integration is crucial to the formulation of successful products. Despite the commercial appeal of carbonated soft drinks, few studies have examined the effects of tastant: aroma: carbonation interactions on sensory perception. To facilitate these investigations, a citrus flavoured model beverage was created containing ingredients common in commercial beverages; water, aroma volatiles, sugar (glucose or fructose; equi-sweet levels), and acid (citric and lactic acid; equi-sour levels). The complexity of the beverage was gradually increased (influence of carbonation and caffeine) until the model beverage contained elements capable of stimulating gustatory, olfactory and trigeminal systems. Samples, selected according to D-optimal designs, were evaluated instrumentally (APCI-MS measuring volatile release, rheological measures of viscosity), and sensorially (using a trained panel of assessors). Predictive polynomial models were generated from mean panel data to explain variations in the attributes as a function of the design factors. The model beverages provided evidence that multi-modal interactions occurred within this model beverage system. Increasing both sugars and acids resulted in an increase in perceived citrus flavour which was not related to any alteration in volatile release measured instrumentally. Intriguingly, glucose and fructose showed different flavour perception enhancement profiles despite being used at perceptually equi-sweet levels. This difference between the monosaccharides was also evident in the predictive models generated for mouthfeel attributes. 'Overall fizziness' was dependant only on carbonation level and unaffected by levels of tastants. However, varying levels of glucose impacted on 'tingling', a relationship not mimicked by fructose. Addition of carbonation increased perceived sourness, in agreement with previous literature, but results also demonstrated a suppressive effect on perceived sweetness. Interestingly, evaluation of non-caffeinated beverages revealed the perception of a bitter aftertaste, which was primarily driven by CO2 level, enhanced by citric acid, and suppressed by increasing sugar concentration. In caffeinated beverages, however, caffeine concentration was the main influence on 'bitterness' and 'bitter aftertaste' attributes. Despite beverage manufacturers including caffeine as 'flavouring' there was little evidence to suggest caffeine concentration modified perception of citrus flavour in this system. This project provides a comprehensive assessment of the sensory profile of a model carbonated beverage. Combining instrumental and sensorial analysis provided novel evidence of the influence of multi-modal interactions on sensory perception, and highlights the differential effects of two monosaccharides on several key sensory attributes.
author Hewson, Emma Louise
author_facet Hewson, Emma Louise
author_sort Hewson, Emma Louise
title Multimodal interactions in a carbonated beverage system
title_short Multimodal interactions in a carbonated beverage system
title_full Multimodal interactions in a carbonated beverage system
title_fullStr Multimodal interactions in a carbonated beverage system
title_full_unstemmed Multimodal interactions in a carbonated beverage system
title_sort multimodal interactions in a carbonated beverage system
publisher University of Nottingham
publishDate 2008
url http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.486689
work_keys_str_mv AT hewsonemmalouise multimodalinteractionsinacarbonatedbeveragesystem
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