The Experts below are selected from a list of 3291 Experts worldwide ranked by ideXlab platform
Maryanne Drake - One of the best experts on this subject based on the ideXlab platform.
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Preference mapping of lemon lime carbonated beverages with regular and diet beverage consumers.
Journal of food science, 2013Co-Authors: P.p. Leksrisompong, K. Lopetcharat, Brian D. Guthrie, Maryanne DrakeAbstract:UNLABELLED The drivers of liking of lemon-lime carbonated beverages were investigated with regular and diet beverage consumers. Ten beverages were selected from a category survey of commercial beverages using a D-optimal procedure. Beverages were subjected to consumer testing (n = 101 regular beverage consumers, n = 100 diet beverage consumers). Segmentation of consumers was performed on overall liking scores followed by external preference mapping of selected samples. Diet beverage consumers liked 2 diet beverages more than regular beverage consumers. There were no differences in the overall liking scores between diet and regular beverage consumers for other products except for a sparkling beverage sweetened with juice which was more liked by regular beverage consumers. Three subtle but distinct consumer preference clusters were identified. Two segments had evenly distributed diet and regular beverage consumers but one segment had a greater percentage of regular beverage consumers (P < 0.05). The 3 preference segments were named: cluster 1 (C1) sweet taste and carbonation Mouthfeel lovers, cluster 2 (C2) carbonation Mouthfeel lovers, sweet and bitter taste acceptors, and cluster 3 (C3) bitter taste avoiders, Mouthfeel and sweet taste lovers. User status (diet or regular beverage consumers) did not have a large impact on carbonated beverage liking. Instead, Mouthfeel attributes were major drivers of liking when these beverages were tested in a blind tasting. PRACTICAL APPLICATION Preference mapping of lemon-lime carbonated beverage with diet and regular beverage consumers allowed the determination of drivers of liking of both populations. The understanding of how Mouthfeel attributes, aromatics, and basic tastes impact liking or disliking of products was achieved. Preference drivers established in this study provide product developers of carbonated lemon-lime beverages with additional information to develop beverages that may be suitable for different groups of consumers.
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DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGES: DESCRIPTIVE ANALYSIS OF CARBONATED LEMON-LIME BEVERAGES
Journal of Sensory Studies, 2012Co-Authors: P.p. Leksrisompong, K. Lopetcharat, Brian D. Guthrie, Maryanne DrakeAbstract:ABSTRACT A lexicon for lemon-lime carbonated beverages (regular and diet) was developed to understand the flavor and Mouthfeel attributes of lemon-lime beverages. Descriptive analysis of 18 carbonated lemon-lime or citrus beverages was performed by a highly trained panel. Analysis of variance and principle component analysis were used to interpret results. Key differentiating attributes of beverages were Mouthfeel attributes (carbonation, bite, burn, numbing, after-numbing, slipperiness, tongue heaviness), basic tastes (sour aftertaste, sour, bitter, bitter aftertaste, other aftertaste, metallic aftertaste) and aromatics (overall aroma, cooked lime/lemon, lemon candy). Beverages were distinguished based on category (sparkling or soda), sweetening systems (diet versus regular) and brand. Beverages in the soda category were characterized by high bite, burn, numbing, carbonation and after-numb, whereas beverages in the sparkling beverage category were characterized by slipperiness, overall aroma, cooked lemon/lime, sour taste and sour aftertaste. Diet beverages were characterized by bitter, bitter aftertaste, metallic aftertaste and other aftertaste, while regular beverages were characterized by tongue heaviness and lemon candy. The developed lexicon allowed for documentation of multimodal sensory perceptions generated by carbonated beverages. PRACTICAL APPLICATION The development of a comprehensive lexicon for carbonated lemon-lime beverages descriptive analysis allows a precise documentation of sensory properties of the complex system of lemon-lime-flavored carbonated beverages. These results will further enable the study of the effects of other ingredients such as stabilizers, flavoring systems and natural nonnutritive sweeteners on the sensory perception of beverages. Development of low caloric lemon-lime carbonated beverages that maintain similar flavor profile and Mouthfeel attributes of regular beverages is challenging and can be assisted when the impact of ingredients on the sensory perception on the whole scope of the beverage system is understood.
Soo Yeun Lee - One of the best experts on this subject based on the ideXlab platform.
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Mouthfeel detection threshold and instrumental viscosity of sucrose and high fructose corn syrup solutions
Journal of Food Science, 2006Co-Authors: S.m. Kappes, Shelly J. Schmidt, Soo Yeun LeeAbstract:ABSTRACT: Significant Mouthfeel differences between diet and regular cola carbonated beverages have been reported; however, the underlying cause of those differences is not well understood. One avenue explored here is the connection between Mouthfeel differences and Mouthfeel thresholds of model solutions containing sweeteners used in regular carbonated beverages. The objectives of this research were to (1) determine individual and group Mouthfeel detection thresholds of sucrose and high fructose corn syrup (HFCS) solutions while suppressing sweet taste; (2) relate individual and group thresholds to viscosity and number of sweetener molecules in solution; and (3) measure and compare the viscosities of commercial carbonated beverages to the viscosities of sucrose and HFCS solutions formulated to the concentrations of individual and group thresholds. The R-index measure by the rating method was used by 21 panelists to evaluate the thickness difference of sucrose and HFCS solutions compared to water using Gymnema sylvestre tea to supress sweet taste. The group Mouthfeel detection threshold for sucrose was 16.78%± 8.72% (g/100 mL) and for HFCS was 11.48%± 8.67% (g/100 mL). The average viscosity of regular carbonated beverages is within the viscosity range associated with the group Mouthfeel threshold concentrations of sucrose and HFCS solutions, but the average viscosity of diet carbonated beverages is lower than the viscosity range associated with the group Mouthfeel detection threshold concentrations of sucrose and HFCS solutions. This research implies that consumers are sensitive enough to detect Mouthfeel differences between diet and regular carbonated beverages, albeit the instrumental viscosity difference being small (0.527 mPa ⋅ s).
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descriptive analysis of cola and lemon lime carbonated beverages
Journal of Food Science, 2006Co-Authors: S.m. Kappes, Shelly J. Schmidt, Soo Yeun LeeAbstract:Obesity trends have increased product development efforts lu replace bulk sweeteners with alternative sweetening systems without changing the full calorie sensory experience. Sweetness and bitterness intensilies and temporal properties of alternative sweetening systems have been investigated. However, Mouthfeel charactteristics of carbonated beverages sweetened with alternative sweetening systems compared with hulk sweeteners are not well detined. The objectives of this research were to (1) quantitatively characterized mouth feel attributes in carbonated beverages, and (2) investigate the halo-attribute dumping effect of rating Mouthfeel attributes exclusively from other sensory attributes in the modalities of aroma, aroma -by-mouth, taste, and afterfeel. Twelve panelists com pleled a 2-part training procedure to apply descriptive profiling to cola and lemon/lime carbonated beverages. In part 1, the training focused on describing Mouthfeel attributes in 14 commercial carbonated beverages. Bite, burn, numbing, carbonation, astringent, body, and mouthcoating were identified as significant Mouthfeel attributes. Diet cola-flavored carbonated beverages were perceived as having significantly less astringent, body, and mouthcoating compared to regular carbonated beverages in cont rast to diet and regular lemon/lime beverages In part 2, the training focused on describing aroma, aroma-by-mouth, taste, and afterfeel modalities in addition to Mouthfeel of 9 corn mercial carbonated beverages. Perceived bite, burn, carbonation, and mouthcoating increased when the beverages were rated for Mouthfeel attributes alone compared to when beverages were rated for all attributes demonstrating a halo-attribute dumping effect. These sensory results are also a critical 1st step in the process of determining the underlying physical/chemical property differences among carbonated beverages with different types of sweeteners.
S.m. Kappes - One of the best experts on this subject based on the ideXlab platform.
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Mouthfeel detection threshold and instrumental viscosity of sucrose and high fructose corn syrup solutions
Journal of Food Science, 2006Co-Authors: S.m. Kappes, Shelly J. Schmidt, Soo Yeun LeeAbstract:ABSTRACT: Significant Mouthfeel differences between diet and regular cola carbonated beverages have been reported; however, the underlying cause of those differences is not well understood. One avenue explored here is the connection between Mouthfeel differences and Mouthfeel thresholds of model solutions containing sweeteners used in regular carbonated beverages. The objectives of this research were to (1) determine individual and group Mouthfeel detection thresholds of sucrose and high fructose corn syrup (HFCS) solutions while suppressing sweet taste; (2) relate individual and group thresholds to viscosity and number of sweetener molecules in solution; and (3) measure and compare the viscosities of commercial carbonated beverages to the viscosities of sucrose and HFCS solutions formulated to the concentrations of individual and group thresholds. The R-index measure by the rating method was used by 21 panelists to evaluate the thickness difference of sucrose and HFCS solutions compared to water using Gymnema sylvestre tea to supress sweet taste. The group Mouthfeel detection threshold for sucrose was 16.78%± 8.72% (g/100 mL) and for HFCS was 11.48%± 8.67% (g/100 mL). The average viscosity of regular carbonated beverages is within the viscosity range associated with the group Mouthfeel threshold concentrations of sucrose and HFCS solutions, but the average viscosity of diet carbonated beverages is lower than the viscosity range associated with the group Mouthfeel detection threshold concentrations of sucrose and HFCS solutions. This research implies that consumers are sensitive enough to detect Mouthfeel differences between diet and regular carbonated beverages, albeit the instrumental viscosity difference being small (0.527 mPa ⋅ s).
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descriptive analysis of cola and lemon lime carbonated beverages
Journal of Food Science, 2006Co-Authors: S.m. Kappes, Shelly J. Schmidt, Soo Yeun LeeAbstract:Obesity trends have increased product development efforts lu replace bulk sweeteners with alternative sweetening systems without changing the full calorie sensory experience. Sweetness and bitterness intensilies and temporal properties of alternative sweetening systems have been investigated. However, Mouthfeel charactteristics of carbonated beverages sweetened with alternative sweetening systems compared with hulk sweeteners are not well detined. The objectives of this research were to (1) quantitatively characterized mouth feel attributes in carbonated beverages, and (2) investigate the halo-attribute dumping effect of rating Mouthfeel attributes exclusively from other sensory attributes in the modalities of aroma, aroma -by-mouth, taste, and afterfeel. Twelve panelists com pleled a 2-part training procedure to apply descriptive profiling to cola and lemon/lime carbonated beverages. In part 1, the training focused on describing Mouthfeel attributes in 14 commercial carbonated beverages. Bite, burn, numbing, carbonation, astringent, body, and mouthcoating were identified as significant Mouthfeel attributes. Diet cola-flavored carbonated beverages were perceived as having significantly less astringent, body, and mouthcoating compared to regular carbonated beverages in cont rast to diet and regular lemon/lime beverages In part 2, the training focused on describing aroma, aroma-by-mouth, taste, and afterfeel modalities in addition to Mouthfeel of 9 corn mercial carbonated beverages. Perceived bite, burn, carbonation, and mouthcoating increased when the beverages were rated for Mouthfeel attributes alone compared to when beverages were rated for all attributes demonstrating a halo-attribute dumping effect. These sensory results are also a critical 1st step in the process of determining the underlying physical/chemical property differences among carbonated beverages with different types of sweeteners.
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color halo horns and halo attribute dumping effects within descriptive analysis of carbonated beverages
Journal of Food Science, 2006Co-Authors: S.m. Kappes, Shelly J. SchmidtAbstract:ABSTRACT: Training panelists to focus on and evaluate a specific set of attributes is difficult. While every attempt is made to eliminate bias, such as methodology, panel influence, and product differences, unknown halo/horns effects may still influence the data collected. The objectives of this research were to (1) determine if a halo/horns effect of color exists in evaluating commercial cola and lemon/lime flavored carbonated beverages, and (2) determine if a halo-attribute dumping effect on Mouthfeel attributes exists by aroma, aroma-by-mouth, taste, and afterfeel attributes. Ten panelists were trained to describe aroma, aroma-by-mouth, Mouthfeel, taste, and afterfeel attributes of carbonated beverages. Each of the 6 carbonated beverages was evaluated by 3 treatments: (1) as is, (2) mix no color, and (3) mix with color. In the 1st set of product evaluations, all products were evaluated for Mouthfeel attributes alone. In the 2nd of product evaluations, all products were evaluated for aroma, aroma-by-mouth, Mouthfeel, taste, and afterfeel attributes. Color halo/horns effects were shown on Mouthfeel intensity scores of lemon/lime carbonated beverages when caramel color was added. Adding caramel color significantly increased (halo effect) perceived body and mouthcoating and significantly decreased (horns effect) bite, burn, numbing, and carbonation attributes. A halo-attribute dumping effect was observed when Mouthfeel attributes were rated exclusively compared to when other attributes in the modalities of aroma, aroma-by-mouth, taste, and afterfeel were rated in addition to Mouthfeel attributes. Perceived intensities of bite, burn, numbing, and astringent attributes significantly increased (halo-attribute dumping) when rated alone compared to when all attributes were rated.
P.p. Leksrisompong - One of the best experts on this subject based on the ideXlab platform.
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Preference mapping of lemon lime carbonated beverages with regular and diet beverage consumers.
Journal of food science, 2013Co-Authors: P.p. Leksrisompong, K. Lopetcharat, Brian D. Guthrie, Maryanne DrakeAbstract:UNLABELLED The drivers of liking of lemon-lime carbonated beverages were investigated with regular and diet beverage consumers. Ten beverages were selected from a category survey of commercial beverages using a D-optimal procedure. Beverages were subjected to consumer testing (n = 101 regular beverage consumers, n = 100 diet beverage consumers). Segmentation of consumers was performed on overall liking scores followed by external preference mapping of selected samples. Diet beverage consumers liked 2 diet beverages more than regular beverage consumers. There were no differences in the overall liking scores between diet and regular beverage consumers for other products except for a sparkling beverage sweetened with juice which was more liked by regular beverage consumers. Three subtle but distinct consumer preference clusters were identified. Two segments had evenly distributed diet and regular beverage consumers but one segment had a greater percentage of regular beverage consumers (P < 0.05). The 3 preference segments were named: cluster 1 (C1) sweet taste and carbonation Mouthfeel lovers, cluster 2 (C2) carbonation Mouthfeel lovers, sweet and bitter taste acceptors, and cluster 3 (C3) bitter taste avoiders, Mouthfeel and sweet taste lovers. User status (diet or regular beverage consumers) did not have a large impact on carbonated beverage liking. Instead, Mouthfeel attributes were major drivers of liking when these beverages were tested in a blind tasting. PRACTICAL APPLICATION Preference mapping of lemon-lime carbonated beverage with diet and regular beverage consumers allowed the determination of drivers of liking of both populations. The understanding of how Mouthfeel attributes, aromatics, and basic tastes impact liking or disliking of products was achieved. Preference drivers established in this study provide product developers of carbonated lemon-lime beverages with additional information to develop beverages that may be suitable for different groups of consumers.
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DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGES: DESCRIPTIVE ANALYSIS OF CARBONATED LEMON-LIME BEVERAGES
Journal of Sensory Studies, 2012Co-Authors: P.p. Leksrisompong, K. Lopetcharat, Brian D. Guthrie, Maryanne DrakeAbstract:ABSTRACT A lexicon for lemon-lime carbonated beverages (regular and diet) was developed to understand the flavor and Mouthfeel attributes of lemon-lime beverages. Descriptive analysis of 18 carbonated lemon-lime or citrus beverages was performed by a highly trained panel. Analysis of variance and principle component analysis were used to interpret results. Key differentiating attributes of beverages were Mouthfeel attributes (carbonation, bite, burn, numbing, after-numbing, slipperiness, tongue heaviness), basic tastes (sour aftertaste, sour, bitter, bitter aftertaste, other aftertaste, metallic aftertaste) and aromatics (overall aroma, cooked lime/lemon, lemon candy). Beverages were distinguished based on category (sparkling or soda), sweetening systems (diet versus regular) and brand. Beverages in the soda category were characterized by high bite, burn, numbing, carbonation and after-numb, whereas beverages in the sparkling beverage category were characterized by slipperiness, overall aroma, cooked lemon/lime, sour taste and sour aftertaste. Diet beverages were characterized by bitter, bitter aftertaste, metallic aftertaste and other aftertaste, while regular beverages were characterized by tongue heaviness and lemon candy. The developed lexicon allowed for documentation of multimodal sensory perceptions generated by carbonated beverages. PRACTICAL APPLICATION The development of a comprehensive lexicon for carbonated lemon-lime beverages descriptive analysis allows a precise documentation of sensory properties of the complex system of lemon-lime-flavored carbonated beverages. These results will further enable the study of the effects of other ingredients such as stabilizers, flavoring systems and natural nonnutritive sweeteners on the sensory perception of beverages. Development of low caloric lemon-lime carbonated beverages that maintain similar flavor profile and Mouthfeel attributes of regular beverages is challenging and can be assisted when the impact of ingredients on the sensory perception on the whole scope of the beverage system is understood.
Shelly J. Schmidt - One of the best experts on this subject based on the ideXlab platform.
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Mouthfeel detection threshold and instrumental viscosity of sucrose and high fructose corn syrup solutions
Journal of Food Science, 2006Co-Authors: S.m. Kappes, Shelly J. Schmidt, Soo Yeun LeeAbstract:ABSTRACT: Significant Mouthfeel differences between diet and regular cola carbonated beverages have been reported; however, the underlying cause of those differences is not well understood. One avenue explored here is the connection between Mouthfeel differences and Mouthfeel thresholds of model solutions containing sweeteners used in regular carbonated beverages. The objectives of this research were to (1) determine individual and group Mouthfeel detection thresholds of sucrose and high fructose corn syrup (HFCS) solutions while suppressing sweet taste; (2) relate individual and group thresholds to viscosity and number of sweetener molecules in solution; and (3) measure and compare the viscosities of commercial carbonated beverages to the viscosities of sucrose and HFCS solutions formulated to the concentrations of individual and group thresholds. The R-index measure by the rating method was used by 21 panelists to evaluate the thickness difference of sucrose and HFCS solutions compared to water using Gymnema sylvestre tea to supress sweet taste. The group Mouthfeel detection threshold for sucrose was 16.78%± 8.72% (g/100 mL) and for HFCS was 11.48%± 8.67% (g/100 mL). The average viscosity of regular carbonated beverages is within the viscosity range associated with the group Mouthfeel threshold concentrations of sucrose and HFCS solutions, but the average viscosity of diet carbonated beverages is lower than the viscosity range associated with the group Mouthfeel detection threshold concentrations of sucrose and HFCS solutions. This research implies that consumers are sensitive enough to detect Mouthfeel differences between diet and regular carbonated beverages, albeit the instrumental viscosity difference being small (0.527 mPa ⋅ s).
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descriptive analysis of cola and lemon lime carbonated beverages
Journal of Food Science, 2006Co-Authors: S.m. Kappes, Shelly J. Schmidt, Soo Yeun LeeAbstract:Obesity trends have increased product development efforts lu replace bulk sweeteners with alternative sweetening systems without changing the full calorie sensory experience. Sweetness and bitterness intensilies and temporal properties of alternative sweetening systems have been investigated. However, Mouthfeel charactteristics of carbonated beverages sweetened with alternative sweetening systems compared with hulk sweeteners are not well detined. The objectives of this research were to (1) quantitatively characterized mouth feel attributes in carbonated beverages, and (2) investigate the halo-attribute dumping effect of rating Mouthfeel attributes exclusively from other sensory attributes in the modalities of aroma, aroma -by-mouth, taste, and afterfeel. Twelve panelists com pleled a 2-part training procedure to apply descriptive profiling to cola and lemon/lime carbonated beverages. In part 1, the training focused on describing Mouthfeel attributes in 14 commercial carbonated beverages. Bite, burn, numbing, carbonation, astringent, body, and mouthcoating were identified as significant Mouthfeel attributes. Diet cola-flavored carbonated beverages were perceived as having significantly less astringent, body, and mouthcoating compared to regular carbonated beverages in cont rast to diet and regular lemon/lime beverages In part 2, the training focused on describing aroma, aroma-by-mouth, taste, and afterfeel modalities in addition to Mouthfeel of 9 corn mercial carbonated beverages. Perceived bite, burn, carbonation, and mouthcoating increased when the beverages were rated for Mouthfeel attributes alone compared to when beverages were rated for all attributes demonstrating a halo-attribute dumping effect. These sensory results are also a critical 1st step in the process of determining the underlying physical/chemical property differences among carbonated beverages with different types of sweeteners.
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color halo horns and halo attribute dumping effects within descriptive analysis of carbonated beverages
Journal of Food Science, 2006Co-Authors: S.m. Kappes, Shelly J. SchmidtAbstract:ABSTRACT: Training panelists to focus on and evaluate a specific set of attributes is difficult. While every attempt is made to eliminate bias, such as methodology, panel influence, and product differences, unknown halo/horns effects may still influence the data collected. The objectives of this research were to (1) determine if a halo/horns effect of color exists in evaluating commercial cola and lemon/lime flavored carbonated beverages, and (2) determine if a halo-attribute dumping effect on Mouthfeel attributes exists by aroma, aroma-by-mouth, taste, and afterfeel attributes. Ten panelists were trained to describe aroma, aroma-by-mouth, Mouthfeel, taste, and afterfeel attributes of carbonated beverages. Each of the 6 carbonated beverages was evaluated by 3 treatments: (1) as is, (2) mix no color, and (3) mix with color. In the 1st set of product evaluations, all products were evaluated for Mouthfeel attributes alone. In the 2nd of product evaluations, all products were evaluated for aroma, aroma-by-mouth, Mouthfeel, taste, and afterfeel attributes. Color halo/horns effects were shown on Mouthfeel intensity scores of lemon/lime carbonated beverages when caramel color was added. Adding caramel color significantly increased (halo effect) perceived body and mouthcoating and significantly decreased (horns effect) bite, burn, numbing, and carbonation attributes. A halo-attribute dumping effect was observed when Mouthfeel attributes were rated exclusively compared to when other attributes in the modalities of aroma, aroma-by-mouth, taste, and afterfeel were rated in addition to Mouthfeel attributes. Perceived intensities of bite, burn, numbing, and astringent attributes significantly increased (halo-attribute dumping) when rated alone compared to when all attributes were rated.