Rf. Baron et Ly. Hanger, USING ACID LEVEL, ACESULFAME POTASSIUM ASPARTAME BLEND RATIO AND FLAVOR TYPE TO DETERMINE OPTIMUM FLAVOR PROFILES OF FRUIT FLAVORED BEVERAGES, Journal of sensory studies, 13(3), 1998, pp. 269-283
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).