The effects were studied of low concentrations of 5 selected hydrocolloids (xanthan, hydroxypropylcellulose, sodium alginate, and carboxymethylcellulose of low and medium viscosity types) on viscosity and sensory properties of 3 commercial beverages: tomato juice, orange drink and soluble coffee. Tomato juice and orange drink were tested at 0° and 22°C, while coffee was tested at 22° and 60°C by 11‐14 highly trained judges. Apparent physical viscosity was determined with a Brookfield uiscometer. Due to precipitate formation, it was not possible to test sodium alginate in orange drink nor hydroxypropylcellulose in coffee at 60°C. Without exception, increasing the hydrocolloid concentration significantly depressed (P < 0.001) the flavor and aroma intensities of all beverages a t both test temperatures. Taste effects were specific for the gumlbeverage combinations. In general, gums depressed the sourness and saltiness of tomato juice, the sourness of orange drink and the bitterness of coffee. Both physical and oral viscosities increased with gum concentration and decreased with temperature. Positive synergism was displayed by gums in tomato juice and orange drink. Excellent correlations (r > 0.9) were obtained between sensory and physical viscosities.

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