H2020Индивидуална стипендия2015–2017

FLAVODRINKS · IMPACT OF AROMA AND AROMA INTERACTIONS ON SWEET FLAVOR PERCEPTION IN JUICES AND SOFT BEVERAGES

„Хоризонт 2020“ — Действия „Мария Склодовска-Кюри“

Период: 2015-06-01 → 2017-09-20
Финансиране от ЕС: 185 076 €
Участници: 1
Схема: MSCA-IF

Линиите свързват координатора с партньорите.

Накратко на български

Ароматните съединения в соковете и безалкохолните напитки се анализират, за да се разбере как те влияят върху усещането за сладост. Това помага при създаването на напитки с по-малко добавена захар, без да се променя вкусът им.

Този кратък обзор е генериран от изкуствен интелект

Кратко обяснение, генерирано от езиков модел по текста на CORDIS. Оригиналът е по-долу.

Резултати накратко

IMPACT OF AROMA AND AROMA INTERACTIONS ON SWEET FLAVOR PERCEPTION IN JUICES AND SOFT BEVERAGES

The reiterative recommendation and regulations to help consumers improve their health by reducing their consumption of free sugar intake (i.e.: World Health Organization 2015, Europea 2006/1924/EU), and the new standards for the formulation, production, labeling and advertising of fruit juices (Europea 2012/12/EU) makes sugar reduction in beverages a demand of manufactures and consumers. Similar regulations than fruit juices are expected soon for soft drinks. Soft drinks have begun to suffer a poor public image because of their high content of sugar or sugar substitutes. It may be possible to avoid or reduce the need to add sugar to fruit juices and soft drinks if we can identify aroma compounds that help the consumer perceive a drink as sweet. Aroma itself is not able to substitute sugars/sweeteners achieving same sweet perception. However, congruent odor can contribute to modulate sweetness in some food/beverages. Understanding the interaction between aromas may allow manufacturers to influence the level of sweetness perceived by the consumer and thereby formulate drinks with less added sugar. The specific objective of FLAVODRINKS is to identify odor compounds responsible for the sensory properties of fruit juices and soft drinks and analyze how they may affect taste perception, specifically sweet. Fruits juice will be analyzed in order to characterize the main compounds involved in the perception of aroma as sweet. Close attention will be paid to the chirality of identified compounds in order to study structure-aroma relationships by MDGC-O-MS (Multidimensional Gas Chromatography-Olfactometry-Mass-Spectrometry). The ability of aroma compounds to interact with juice odor will also be studied by OLFACTSOSCAN. This FLAVODRINKS project may help industry to select odours to enhance or supress taste in real food products and it can be a way to reduce sugar and formulate healthy food products.

Текст от CORDIS, на английски · Данни: CORDIS, © Европейски съюз

Цел на проекта

In efforts to help consumers improve their health by reducing their consumption of sugar, salt and fat (Europea 2006/1924/EU), the European Commission recently set new standards for the formulation, production, labeling and advertising of fruit juices (Europea 2012/12/EU). Similar regulations are expected soon for soft drinks. Soft drinks have begun to suffer a poor public image because of their high content of sugar or sugar substitutes, which the beverage industry uses to counteract or mask undesirable flavors. It may be possible to avoid the need to add sugar to fruit juices and soft drinks if we can identify aroma compounds that help the consumer perceive a drink as sweet. Understanding the interaction between aromas allow act on sweetness perceived by the consumer and get drinks with less sugar added.The purpose of the work is to identify aroma compounds responsible for the sensory properties of fruit beverages and analyze how they may affect taste perception (sweet, acid and bitter). Fruit juices and soft drinks will be analyzed in order to characterize the main compounds involved in the perception of aroma as fruity, floral, green and sweet. Close attention will be paid to the chirality of identified compounds in order to study structure-aroma relationships (chemosensory approach). The ability of aroma compounds to interact in influencing taste will also be studied in order to identify synergistic or suppression effects. Moreover, perceptual interactions between aroma and taste will be studied using specific taste compounds. The innovation of the proposed study lies in applying sensory-guided multidimensional chromatographic techniques to beverages, which are complex mixtures of aroma and taste compounds. Aroma compounds will be identified using multidimensional gas chromatography coupled to mass spectrometry and olfactometry (MDGC-MS-O). Odor-odor interactions will be studied using olfactoscanning, in which a GC-O is coupled to an olfactometer.

Оригинален текст от CORDIS (на английски).

Участници

INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT · ParisКоординаторФранция