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Chapter 105. Identification of a Sweet Taste Enhancing Vanillin Isomer from Mondia whitei via Sensory-Guided Analysis
出版Elsevier Inc. Chapters, 2013-07-29
主題Science / Life Sciences / General
ISBN01280679349780128067932
URLhttp://books.google.com.hk/books?id=xoJzDAAAQBAJ&hl=&source=gbs_api
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註釋Sensory-guided analysis of an aqueous-ethanolic extract of Mondia whitei indicated sweetness enhancing effects of 2-hydroxy-4-methoxybenzaldehyde (HMBA). Further sensory tests confirmed these findings at low concentrations (0.5mg/L). Higher concentrations did not show the desired effect, probably due to the strong coumarin-like flavor of HMBA. Similar to vanillin, the enhancement mainly results from a congruent flavor effect. Trials with nose clamps clearly reduced the observed effects. In a simple sugar reduced beverage application, however, HMBA was able to partly restore the sweetness of the beverage.