Optimizing the orosensory properties of model functional beverages: the influence of novel sweeteners, odorants, bitter blockers, and their mixtures on (+)-catechin.

Abstract

UNLABELLED The use of flavor-modifying strategies are important to improving the sensory profile of some excessively bitter and astringent functional ingredients, such as (+)-catechin (CAT). Two bitter blockers (ß-cyclodextrin [CYCLO], homoeriodictyol sodium salt [HED]), two sweeteners (sucrose [SUC], rebaudioside A [REB]), and two odorants (vanillin [VAN… (More)
DOI: 10.1111/j.1750-3841.2012.02707.x

Topics

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