Characterization of Typical Potent Odorants in Cola-Flavored Carbonated Beverages by Aroma Extract Dilution Analysis

Abstract

The aroma-active compounds in typical cola-flavored carbonated beverages were characterized using gas chromatography-olfactometry and gas chromatography-mass spectrometry. The potent odorants in the top three U.S. brands of regular colas were identified by aroma extract dilution analysis (AEDA). Among the numerous odorants identified, eugenol (spicy, clovelike, sweet) and coumarin (sweet, herbaceous) were predominant in all colas. Other predominant odorants in at least one brand included guaiacol (smoky) and linalool (floral, sweet), while 1,8-cineole (minty, eucalyptus-like) was a moderately potent odorant in all colas. Determination of the enantiomeric compositions indicated that (R)-(-)-linalool (34.5%) was a more potent odorant than the (S)-(+)-enantiomer (65.6%) due to its much lower odor detection threshold. In addition, lemon-lime and cooling attributes determined by sensory descriptive analysis had the highest odor intensities among the eight sensory descriptors. The aroma profiles of the three colas were in good agreement with the potent odorants identified by AEDA.

Aroma Stability of Lemon-Flavored Hard Iced Tea Assessed by Chirality and Aroma Extract Dilution Analysis

“…This is to be expected because it is well-known that natural products such as citrus oil contain majorly d -limonene. d -Limonene gives fresh citrus-like odor characteristics in the essential oils, while l -limonene has a harsh, turpentine note . However, due to the high odor threshold of d -(+)-limonene (1.20 mg/L in water), its contribution to the lemon odor of the hard iced tea was very limited, as shown by AEDA study (FD = 1), although its OAV was higher than 1 in the fresh samples.…”

“…D-Limonene gives fresh citrus-like odor characteristics in the essential oils, while L-limonene has a harsh, turpentine note. 30 However, due to the high odor threshold of D-(+)-limonene (1.20 mg/L in water), 10 its contribution to the lemon odor of the hard iced tea was very limited, as shown by AEDA study (FD = 1), although its OAV was higher than 1 in the fresh samples. Linalool is one of the major flavor impact compounds in the hard iced tea samples.…”

The superiority of ultrapasteurization over conventional heat treatments regarding Riceberry beverage aroma

“…Rice samples (40g) plus odorless‐distilled water (65mL) was cooked in a conventional rice cooker. The extraction process and gas chromatography (GC) method was modified from that of Lorjaroenphon and Cadwallader (2015). One hundred grams of cooked rice and 10µL of 2‐methyl‐3‐heptanone (0.0106g/10mL in methanol) were ground together in liquid nitrogen to prevent volatile loss.…”

“…Stored samples underwent additional sensory analysis. The R‐index ranking test followed the method from Lorjaroenphon and Cadwallader (2015). HTST, UP, and UHT sniffing bottles were labeled with a three‐digit code.…”

“…Extraction was repeated three times at 200rpm for 30min via automatic shaker (New Brunswick Scientific, East Lyme, CT, USA). The overall aroma of the combined extract was verified as being an accurate representation of the typical rice aroma via smelling strip (Lorjaroenphon & Cadwallader, 2015;Steinhaus & Schieberle, 2005). The aroma extract was further concentrated to 50mL using a vigreux column at 43 °C followed by high-vacuum distillation at 10 −5 Torr based on the methodology of Engel, Bahr, and Schieberle (1999).…”