Given that little is known about how sensory interactions during lemonade consumption unfold over time, we studied the impact of citric acid level and type of sweetener on dynamic perception of simplified lemonade using temporal dominance of sensations (TDS) and temporal check‐all‐that‐apply (TCATA). We found that citric acid level did not impact perception of lemon flavor. Instead, the sweetener type had an impact on the rate and duration with which lemon flavor was perceived as dominant in TDS, but not its overall citation duration and rates in TCATA. In terms of licorice taste, SG 95 (95% steviol glycosides) solutions with higher levels of citric acid had relatively lower dominance/citation rates and duration than SG 95 samples with lower levels of citric acid. Sweetness was perceived to be more dominant and more frequently cited for sucrose than SG 95 solutions, especially at the early tasting stage. Finally, results showed that both TDS and TCATA provided useful and complementary information for the study of sensory interactions. Practical Applications Understanding the dynamic sensory interaction of cross‐modality perceptions of lemonade could help product developers to formulate the low calorie natural sweetener drink. The results elucidate the impact of sweetener type and citric acid level on dynamic perception of simplified lemonade. TDS and TCATA are able to provide complementary information on dynamic sensory perception.

Spray drying is a common technique for encapsulation of liquid and dry flavours. Control of the water content of spray-dried flavour powders is critical for maintaining product quality and storage stability. Karl Fischer titration is the method of choice for confirming that the product meets specifications, but a simpler technique would be welcome in the quality control laboratory. We report here the results of an evaluation of a humidity-measuring instrument, the Computrac® Vapor Pro®, for determining the water content of spray-dried flavour powders. The instrument heats the sample to drive off moisture, which is measured with a water-specific sensor. The influence of the oven temperature, sample size, purge time, and endpoint detection method were determined for our samples. The optimized Vapor Pro® measurements show excellent correlation (r 2 = 0.9923, n = 51) with the reference Karl Fischer method over a range of 1.3% to 7.4% water, with comparable precision. The instrument is thus capable of replacing a Karl Fischer titrator for at-line monitoring and QC evaluation of water in spray-dried flavours.