Sweetener/sweetness-induced changes in flavor perception and flavor release of fruity and green character in beverages.

  title={Sweetener/sweetness-induced changes in flavor perception and flavor release of fruity and green character in beverages.},
  author={Bonnie M. King and Paul Arents and Nico Bouter and C. A. A. Duineveld and Michael Meyners and S I Schroff and S. T. Soekhai},
  journal={Journal of agricultural and food chemistry},
  volume={54 7},
Green leaf volatile (GLV) mixtures, commercial orange flavors, and commercial strawberry flavors were applied to beverage bases in which concentrations of citric acid as well as a sweetener (sucrose or aspartame/acesulfame-K) were varied. Sensory profiling showed that flavor-specific fruity character increased as perceptible sweetness increased, independent of whether the sweetness resulted from sucrose (a change from 9 to 12 Brix) or aspartame/acesulfame-K (a change from 0.2 to 0.4 Brix… Expand
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