The selection of optimal rate of acid and sweet taste for lemon flavoured drops

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022402" target="_blank" >RIV/60461373:22330/09:00022402 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The selection of optimal rate of acid and sweet taste for lemon flavoured drops

Original language description

The objective of the work was to choose an optimal rate of citric acid and sweeteners for lemon flavoured drops. The general pleasantness of taste and the intensity of acid and sweet tastes of four lemon drops were evaluated using sensory analysis. General pleasantness was evaluated using a rank test. Intensities of acid and sweet tastes were evaluated using unstructured graphic 100 mm line scales, anchored at the ends with extremes for each descriptive term. The best tasting lemon drops contained 11 gkg-1 of citric acid and 691 g kg-1 sweeteners related to the sweet potency of sucrose. The sample with an extremely acid taste was considered unpleasant for most assessors (Friedman, =0.05). Generally, the assessors preferred the lemon drops with well-balanced acid and sweet tastes.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2009

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Volume of the periodical

27

Issue of the periodical within the volume

S

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

3

Pages from-to

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UT code for WoS article

000269005600103

EID of the result in the Scopus database

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