Czech J. Food Sci., 2009, 27(10):S330-S332 | DOI: 10.17221/942-CJFS

The Selection of the Optimal Rate of Acid and Sweet Taste for Lemon Flavoured Drops

A. Váchová*, Z. Panovská, D. Lukešová
Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic

The objective of this work was to choose an optimal rate of citric acid and sweeteners for lemon flavoured drops. Two model samples with defined concentrations of citric acid and two commercial samples were evaluated with using instrumental and sensory methods. Concentrations of sweetening agents and citric acid in the samples were determined using HPLC with a RI detector and isotachophoresis, respectively. The general pleasantness of taste and the intensity of acid and sweet tastes of four lemon drops were evaluated using sensory analysis. General pleasantness was evaluated using a ranking test. Intensities of acid and sweet tastes were evaluated using unstructured graphic scales. The best tasting lemon drops contained 11 g/kg of citric acid and 691 g/kg sweeteners related to the sweet potency of sucrose. The sample with an extremely acid taste was considered unpleasant for most assessors (Friedman, α= 0.05). Generally, the assessors preferred the lemon drops with well-balanced acid and sweet tastes.

Keywords: sweets; acid taste; sweet taste; sensory evaluation

Published: June 30, 2009  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Váchová A, Panovská Z, Lukešová D. The Selection of the Optimal Rate of Acid and Sweet Taste for Lemon Flavoured Drops. Czech J. Food Sci. 2009;27(Special Issue 1):S330-332. doi: 10.17221/942-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. ISO 3972 (1991): Sensory analysis. Methodology. Method of investigating sensitivity of taste. International Organization for Standardization, Geneva.
    2. ISO 8587 (2006): Sensory analysis. Methodology. Ranking. International Organization for Standardization, Geneva.
    3. Keast R.S.J., Breskin P.A.S. (2002): An overview of binary taste-taste interactions. Food Quality and Preference, 14: 111-124. Go to original source...
    4. Kim U.K., Breslin P.A.S., Reed D., Drayna D. (2004): Genetics of human taste perception. Journal of Dental Research, 83: 448-453. Go to original source... Go to PubMed...
    5. Kvasnička F., Voldřich M., Pyš P., Vinš I. (2002): Determination of isocitric acid content in fruit juices - detection of authenticity. Journal of Food Composition and Analysis, 15: 685-691. Go to original source...
    6. Mojet J., Christ-Hazelhof E., Heidema J. (2001): Taste perception with age: generic or specific losses in threshold sensitivity to the five basic tastes. Chemical Senses, 26: 845-860. Go to original source... Go to PubMed...
    7. Nabors L., Gelardi R.C. (1991): Alternative Sweeteners. 2nd Ed. Marcel Dekker, Inc., New York. Go to original source...
    8. Vyhláška č. 255/2004 Sb. z 22. 4. 2004, kterou se stanoví hygienické požadavky na pitnou a teplou vodu a četnost a rozsah kontroly pitné vody. Ministerstvo zdravotnictví ČR, Praha.

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content