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Odor-induced Taste Modifications in Teas

出版	University of Tennessee, Knoxville, 2016
URL	http://books.google.com.hk/books?id=vVRHswEACAAJ&hl=&source=gbs_api

註釋Although odorants and tastants are perceived by two different sensory modalities, the perceived taste qualities of a solution may be modified with the addition of an odorant. While many studies have investigated odor-induced taste modifications in model solutions, there is a lack of conducted research examining odor-induced taste modifications in complex food systems. The research objective was to determine the effect of added vapor-phase stimuli on the perceived sweetness of a model solution and complex food system. Eight vapor-phase stimuli (i.e. blueberry, caramel, ginger, honey, lemon, orange, peach, and strawberry) were selected for investigation. The study was conducted in two parts. For Part 1, a 0.3 M sucrose solution was used as the model solution. Untrained panelists (n=76) evaluated sucrose solutions with and without added vapor-phase stimuli regarding overall aroma intensity, sweetness, sourness, saltiness, and bitterness. For Part 2, green and black teas were selected as the complex food system. Untrained panelists (n=71) evaluated green and black teas with and without added vapor-phase stimuli regarding overall aroma intensity, sweetness, sourness, saltiness, and bitterness. Data were analyzed using Analysis of Variance (ANOVA) with Tukey's Honest Significant Difference (HSD) post-hoc test to determine differences in overall perceived aroma intensities and taste intensities. Lemon had the highest sweetness intensity rating among model sucrose solutions. Only the lemon and caramel vapor-phase stimuli enhanced the perceived sweetness intensity of the model solution (p