Relative Importance of Color, Fruity Flavor and Sweetness in the Overall Liking of Soft Drinks

Tuorila, Hely; Mahlamäki‐Kultanen, Seija; Kurkela, Rakel

doi:10.1111/j.1365-2621.1984.tb12852.x

Cited by 32 publications

(10 citation statements)

References 2 publications

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“…Moskowitz (1994) cites a case study on ice cream in which children were found to place the same importance on appearance, flavor and texture, contrary to adults, who placed more emphasis on flavor and texture than appearance. Tuorila-Ollikainen et al (1984) found that children put more emphasis on sweetness in soft drinks than on any other attribute, consistent with the demonstrated liking for sweet taste among children. Comparing children of different ages with respect to liking of meats, Rose et al (2004a,b) found that taste and smell were of predominant importance to older children (aged 10±11), whereas texture and mouthfeel characteristics were more likely to influence acceptability in the younger children (aged 6±7), as Chambers and Bowers (1993) showed was the case for adults.…”

Section: Difference Between Children and Adults In Food Preferencessupporting

confidence: 77%

Consumer testing of food products using children

Popper¹,

Kroll²

2011

Developing Children's Food Products

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Section: Difference Between Children and Adults In Food Preferencessupporting

confidence: 77%

Consumer testing of food products using children

Popper¹,

Kroll²

2011

Developing Children's Food Products

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“…Studies by Gifford and Clydesdale (1986) and Gifford et al (1987) evaluated the effects of color on salt perception. Roth et al (1988) studied the effect of color on sweetness perception, and Tuorila-Ollikainen et al (1984) evaluated the effects of color on flavor in flavored and unIlavored beverages.…”

Section: Introductionmentioning

confidence: 99%

Consumer Age Affects Response to Sensory Characteristics of a Cherry Flavored Beverage

Philipsen

Clydesdale

Griffin

et al. 1995

Journal of Food Science

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The sensory responses of a young adult population were compared to one over age 60. Using a central composite design, sweetness and flavor intensity, flavor quality, overall acceptability, perceived thirst quenching and flavor identification were evaluated using an artificially flavored cherry beverage varying in sucrose, flavor, and color. The mean data were modeled to a response surface as a function of sucrose, color, and flavor. In both populations the measures were responsive to factors manipulated in the design. Color had specific unique effects on overall acceptance, flavor quality, and intensity in each of the populations. The older population was more sensitive to visual cues and less sensitive to changes in flavor concentration.

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“…Several studies have shown that appearance attributes and, particularly, colour are associated with foodstuffs almost as frequently as flavour-and texture-related descriptors. It is, however, evident that the importance of appearance depends heavily on the type of food (Tuorila-Ollikainen et al, 1984 andHamilton 1983). Schutz and Wahl (1981) reported on the high numbers of colour associations with fruits, vegetables and dairy products, whereas low frequencies were observed for flavour intensive liquids and cereals.…”

Section: Introductionmentioning

confidence: 99%

Loss of Dyes by HPLC Analysis in Ras Cheese and its Whey

Hamad

El-Sayed

Gomaa

2019

Journal of Food and Dairy Sciences

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In a previous study, the extract of Turmeric and β-Carotene was extracted from local cheap products for coloring the Egyptian Ras cheese instead of the imported Annatto dye. Ras cheese was made with this extract, and compared with control cheese. HPLC technology was used to estimate the stability of the added dye during making of cheese when fresh) and during storage period (180 days), and compared with control samples. HPLC analyzed was performed to detect and follow the reduction of the colour of cheese, and the loss of dyes in the whey. Results showed that after extraction for HPLC analysis of the annatto extract (norbixin) used in making Ras cheese, the recovery of norbixin from fresh Ras cheese averaged 80.57%, while the norbixin content in the whey of Ras cheese was 19.35%. HPLC determination of β-Carotene in Ras cheese was about 4.28% from a total amount of β-Carotene being used in cheese making process is lost in whey. Recovery of β-carotene from fresh Ras cheese was 95.32%. Recovery of β-carotene from uncolored Ras cheese fresh Ras cheese and whey sample were (96.00%/3.50%), respectively. The results from HPLC determination of β-Carotene in ripened Ras cheese after six month old cheese were 37.23%. Residual Annatto was extracted from ripened Ras cheese after 180 days from storage which was 34.07%. While, residual curcumin percentage in Ras cheese after ripening time was 43.20%. Annatto is less stable compared to Curcumin and β-carotene extracts under the same condition. When used Curcumin and β-carotene extracts, they forming a stable colour little of which is lost during separation of the whey. The economic feasibility between the price of colorant added and loss of some of it in whey, it is clear that annatto is less expensive but will be larger loss of whey. In contrast, in the case of Curcumin and carotene extracts, a little amount of the added extract is lost in the whey. On the other hand, it is recommended that the waxing of Ras cheese wheels to preserve the colour of oxidative degradation.

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Relative Importance of Color, Fruity Flavor and Sweetness in the Overall Liking of Soft Drinks

Cited by 32 publications

References 2 publications

Consumer testing of food products using children

Consumer testing of food products using children

Consumer Age Affects Response to Sensory Characteristics of a Cherry Flavored Beverage

Loss of Dyes by HPLC Analysis in Ras Cheese and its Whey

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