USING ACID LEVEL, ACESULFAME POTASSIUM ASPARTAME BLEND RATIO AND FLAVOR TYPE TO DETERMINE OPTIMUM FLAVOR PROFILES OF FRUIT FLAVORED BEVERAGES

The effect of flavor types (natural and artificial), aspartame (APM)/a cesulfame potassium (Ace-K) blend ratios (50%/50%-80%/20% sweetness co ntribution), and acid levels (50-70% dry basis) on flavor profiles of raspberry beverages was evaluated. Optimum flavor profiles of beverage s sweetened with APM/Ace-K blends would have high fruit flavor scores, balanced sourness and astringency and minimal side tastes/aftertastes . Descriptive flavor profilists developed a lexicon of flavor/mouthfee l attributes for evaluating the samples in the design. The design was replicated 3 times. Acid level influenced sourness and sweetness score s; increasing acid levels increased sourness and slightly decreased sw eetness. Natural flavor in beverages showed lower raspberry intensitie s across all acid levels and blend ratios than artificial flavor. APM/ Ace-K blend ratio had no effect on flavor/mouthfeel attributes. Additi onally, HIS side tastes were minimized across all APM/Ace-K blend rati os. The optimum natural flavor beverage would contain a 60/40 to 75/25 APM/Ace-K ratio with 58-70% acid (dry basis). Optimum artificial flav or beverages would contain 50/50 to 80/20 APM/Ace-K ratios with 57-68% acid (dry basis).