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Mouthfeel sensory attributes and phy...

Kappes, Stacey Marie.

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Mouthfeel sensory attributes and physical properties of carbonated beverages.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Mouthfeel sensory attributes and physical properties of carbonated beverages./
作者:	Kappes, Stacey Marie.
面頁冊數:	294 p.
附註:	Source: Dissertation Abstracts International, Volume: 67-07, Section: B, page: 3521.
Contained By:	Dissertation Abstracts International67-07B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3223626
ISBN:	9780542774362

Mouthfeel sensory attributes and physical properties of carbonated beverages.
Kappes, Stacey Marie.

Mouthfeel sensory attributes and physical properties of carbonated beverages. - 294 p.

Source: Dissertation Abstracts International, Volume: 67-07, Section: B, page: 3521.

Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2006.

Obesity trends have increased product development efforts to replace bulk sweeteners with alternative sweetening systems without changing the full calorie sensory experience. Extensive research on alternative sweetening systems has been completed on sweet and bitter tastes and their temporal properties. However, mouthfeel characteristics of carbonated beverages sweetened with alternative sweetening systems versus bulk sweeteners are not well defined.

ISBN: 9780542774362Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Mouthfeel sensory attributes and physical properties of carbonated beverages.
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100 1 $a Kappes, Stacey Marie. $3 1923571
245 1 0 $a Mouthfeel sensory attributes and physical properties of carbonated beverages.
300 $a 294 p.
500 $a Source: Dissertation Abstracts International, Volume: 67-07, Section: B, page: 3521.
500 $a Advisers: Shelly J. Schmidt; Soo-Yeun Lee.
502 $a Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2006.
520 $a Obesity trends have increased product development efforts to replace bulk sweeteners with alternative sweetening systems without changing the full calorie sensory experience. Extensive research on alternative sweetening systems has been completed on sweet and bitter tastes and their temporal properties. However, mouthfeel characteristics of carbonated beverages sweetened with alternative sweetening systems versus bulk sweeteners are not well defined.
520 $a The objectives of this research were to: (1) quantitatively characterize mouthfeel attributes in carbonated beverages, (2) determine color halo/horns and attribute dumping effects on carbonated beverages, (3) measure and compare sweetener profile, Brix, refractive index, viscosity, aw , carbonation, titratable acidity, and pH of carbonated beverages, (4) correlate physical properties to sensory profile, and (5) determine individual and group detection threshold for thickness of sucrose and HFCS solutions.
520 $a Descriptive analysis was conducted to quantitatively characterize aroma, aroma-by-mouth, mouthfeel, taste, and afterfeel attributes in carbonated beverages. Physical measurements were correlated to descriptive analysis results using correlation analysis, PLS, CCA, and cluster analysis. R-index by the rating method was used to determine individual and group detection threshold for thickness of sucrose and HFCS solutions, while blocking sweet taste. Detection threshold was compared to viscosity and number of sweetener particles in each solution.
520 $a Regular and diet lemon/lime beverages were characterized by high bite, burn, numbing, and carbonation. Regular cola beverages were characterized by high mouthcoating and astringent. Diet cola beverages had significantly less mouthcoating, body, and astringent compared to regular cola beverages and were not characterized by any mouthfeel sensory attributes. The minimal difference between diet and regular lemon/lime carbonated beverages may result from the overall taste difference between flavor, acid, and sweetener types and usage levels. The percent bulk sweetener solids in a regular carbonated beverage, is within the group mouthfeel detection threshold of sucrose and HFCS, but above the range for a diet carbonated beverage.
520 $a Multiple factors contribute to the perceived mouthfeel differences between diet and regular carbonated beverages. Modifying the physical properties of diet beverages, by ingredient addition or substitution, to match those of regular carbonated beverages will allow decreased perception in the overall mouthfeel differences between the two product types.
590 $a School code: 0090.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a University of Illinois at Urbana-Champaign. $3 626646
773 0 $t Dissertation Abstracts International $g 67-07B.
790 1 0 $a Schmidt, Shelly J., $e advisor
790 1 0 $a Lee, Soo-Yeun, $e advisor
790 $a 0090
791 $a Ph.D.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3223626