Effect of changes in pH on the release of flavour compounds from a soft drink-related model system

Hansson, Annika; Andersson, Jonas; Leufvén, Anders; Pehrson, Kerstin

doi:10.1016/s0308-8146(01)00158-3

Cited by 23 publications

(18 citation statements)

References 3 publications

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“…Similarly, when pH decreased from 4.5 to 4 in a soft drink, there was a significant decrease in most of the beverage's volatiles (Giese, ). Adding one gram of citric acid per 10 ml of flavored water mixture decreased the release of esters and limonene (Hansson et al, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of hydrocolloids, sugar, and citric acid on strawberry volatiles in a gummy candy

Zhang

Barringer

2017

J Food Process Preserv

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Hydrocolloids and additives in gummy candies can bind strawberry flavor volatiles. The type of hydrocolloid (gelatin, pectin, and starch) and the concentration of the pectin, sugar, and acid, were varied. Volatile concentrations in the headspace of the solutions containing no hydrocolloids were significantly higher than the gels that contained hydrocolloids. Gelatin produced the lowest volatile concentrations compared to pectin or starch, which were not different from each other.Increasing pectin concentration decreased volatile concentrations. Sugar had the greatest effect on volatile concentration in the headspace. Increasing sugar content from 0 to 55% caused the volatile release to drop significantly. However, further increasing sugar from 55 to 74% produced either an increase or decrease, depending on the volatile. pH 3.86 had the greatest volatile release for most volatiles, and decreasing the pH from 3.65 to 3.47 further decreased the headspace concentration of volatiles. Hardness alone had no significant effect on flavor release. Practical applicationsReformulation of gummy gels may change the perceived flavor level unless the concentration of flavor extract is adjusted. Sugar had the greatest effect on volatile release, followed by acid content. Type and concentration of hydrocolloid also had some effect.

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Section: Resultsmentioning

confidence: 99%

Effect of hydrocolloids, sugar, and citric acid on strawberry volatiles in a gummy candy

Zhang

Barringer

2017

J Food Process Preserv

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“…This interaction could reduce the mobility of an aroma compound and, therefore, its tendency to be released from solution. [2] Since each flavour compound has its own pK value, it will be affected to a different degree by pH changes. [25] Although this explanation could be valid to explain the lower release of isoamyl acetate in carbonated systems, as has been shown previously for other esters, [2] it could not be valid in the case of limonene, since limonene is not readily ionizable and therefore has a low tendency to interact with dissociated acids.…”

Section: Influence Of Carbonation On Aroma Release Under Dynamic Condmentioning

confidence: 99%

“…[1] Several variables that could affect aroma release from soft drinks have been studied. Among them the effect of pH [2] and the type and concentration of sweeteners [3][4][5][6][7] have been the most studied factors. Carbonated soft drinks represent a large percentage of the soft drink market.…”

Section: Introductionmentioning

confidence: 99%

“…For example, one might expect a difference in pH of carbonated compared to non-carbonated waters which may influence aroma release, particularly of aroma compounds that are ionizable. Yet Hansson et al [2] found no effect of pH (using citric or phosphoric acid) of soft-drink systems on aroma release. In fact, since our carbonated and non-carbonated systems had the same pH (Figure 4), pH could not be responsible for the difference in release.…”

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confidence: 99%

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Influence of carbonation on aroma release from liquid systems using an artificial throat and a proton transfer reaction–mass spectrometric technique (PTR–MS)

Pozo-Bayón

Santos

Martín-Álvarez

et al. 2009

Flavour & Fragrance J

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To determine whether carbonation affects aroma release from liquid systems, carbonated and non-carbonated flavoured model systems were prepared and volatile release was determined under static (equilibrium) and dynamic conditions. A model flavour system was added as a single compound or as a mixture of the six aroma compounds used in this study. Volatile release under dynamic conditions involved using a home-made device simulating an artificial throat, coupled to a proton transfer mass spectrometer (PTR-MS). The results showed that carbonation increased the release of most of the aroma compounds in both static and in dynamic testing conditions. The extent of this effect depended, however, on the physicochemical characteristics of the aroma compounds (the most volatile and most hydrophobic compounds were affected more). Release was also increased if the aroma compounds were added as a mixture rather than as individual compounds. CO 2 appears to be a key factor responsible for the enhanced release of flavourings from carbonated liquid systems.

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“…Hansson et al (), Hansson et al () showed that an increase in the concentration of sucrose (from 20% to 60% w/w) resulted in a significant increase ( p < .05) in the release of isopenthyl acetate, ethyl hexanoate, cis‐3‐hexenyl acetate, linalool, and L‐menthone to the gas phase above the soft drink.…”

Section: Resultsmentioning

confidence: 99%

Study on the release and sensory perception of encapsulated d‐limonene flavor in crystal rock candy using the time–intensity analysis and HS‐GC/MS spectrometry

Lotfabadi

Mortazavi

Yeganehzad³

2020

Food Science & Nutrition

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This research was conducted to evaluate encapsulated d‐limonene perception and release in rock candy. Microcapsules with wall materials of 75/25 of gum Arabic/Maltodextrin by 20% of wall materials) were produced for using in rock candy. To evaluate the flavor release from rock candy by time–intensity method, a model system was developed and time–intensity sensory evaluation was conducted by trained sensory panelists in order to determine the effect of three different matrices (water, water and flavored rock candy, and water with flavored rock candy and citric acid (pH = 3) at three serving temperatures (10, 45, and 75°C) on the perception of d‐limonene release. Results showed that release of d‐limonene from flavored rock candy with acid citric (pH = 3) at 75°C had the highest perceived sensation whereas the matrix of microcapsule in water at 10°C had the lowest perception. On the other hand, increasing the temperature from 10 to 75°C had significant effects on the release and perception of d‐limonene (p < .05). Headspace gas chromatography–mass spectrophotometry confirmed results from time–intensity sensory evaluation, which indicated that the release of d‐limonene increased in the presence of sucrose and citric acid (pH = 3).

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Effect of changes in pH on the release of flavour compounds from a soft drink-related model system

Cited by 23 publications

References 3 publications

Effect of hydrocolloids, sugar, and citric acid on strawberry volatiles in a gummy candy

Effect of hydrocolloids, sugar, and citric acid on strawberry volatiles in a gummy candy

Influence of carbonation on aroma release from liquid systems using an artificial throat and a proton transfer reaction–mass spectrometric technique (PTR–MS)

Study on the release and sensory perception of encapsulated d‐limonene flavor in crystal rock candy using the time–intensity analysis and HS‐GC/MS spectrometry

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