Influence of hotness and acidity of food on sweet taste perception

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F19%3A43878803" target="_blank" >RIV/62157124:16270/19:43878803 - isvavai.cz</a>

Result on the web

<a href="http://www.maso-international.cz/influence-of-hotness-and-acidity-of-food-on-sweet-taste-perception/" target="_blank" >http://www.maso-international.cz/influence-of-hotness-and-acidity-of-food-on-sweet-taste-perception/</a>

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Influence of hotness and acidity of food on sweet taste perception

Original language description

The sweet taste plays an important role in overall liking and enjoyment of food. The present study aimed to investigate the impact of spice addition on consumers´ colour perception, smell and sweetness. The gradually sweetened rice (1 %, 3 % and 5 % of sugar added), as the main ingredient was supplemented with hot pepper, chilli pepper and wasabi paste. The experimentally formed samples were sensory analysed by the panellists. The colour was the most affected sensory property, with more expressive differences in samples containing both pepper spices than the wasabi. The highest colour intensity change was recorded in a sample group containing 1 % added sugar and spiced with hot pepper (control sample: 0.18; spice concentration of 0.8 %: 6.84). Addition of vinegar had a noticeable effect on smell and sweetness of samples in which it was added. In the samples with no vinegar added, wasabi contained samples had notably the highest impact on smell and sweetness of the samples. Consumers´ perceptions of smell changed from 1.86 for control to 6.87 for 2.5 % wasabi paste concentration; the sweetness increased from 3.56 for control to 6.04 for the same wasabi concentration. When taking into consideration the impact in all sample groups, wasabi induced the smallest change in comparison to the controls. The observation was confirmed by the Principal Component Analysis. It can be concluded that added spices could enhance specified sensory properties and thus possibly reduce the need for using the sweeteners as a means of making the product more desirable among the consumers.

Czech name

—

Czech description

—

Type

J_ost - Miscellaneous article in a specialist periodical

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2019

Confidentiality

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

Name of the periodical

Maso International

ISSN

1805-5281

e-ISSN

—

Volume of the periodical

9

Issue of the periodical within the volume

2

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

7

Pages from-to

147-153

UT code for WoS article

—

EID of the result in the Scopus database

—