Graduate Thesis Or Dissertation
 

Flavor characterization of selected acidulants in model and food systems

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https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/ns064814r

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  • Acidulants can contribute considerably to the flavor of food. However, limited research on differences in acid flavor exists. While numerous researchers have studied acids, most have focused on sourness exclusively. Acids have been shown previously to differ in non-sour components, such as bitterness and astringency. A series of experiments were conducted to determine flavor characteristics of selected acids in different systems. First, selected acids (lactic, malic, citric, acetic) and 2 acid blends (lactic/acetic 1:1 and 2:1) in a model (water) system were evaluated on an equivalent weight (0.2% w/v) and on an equivalent pH basis. Three pH levels were explored: 3.5, 4.5 and 6.5. The technique of free-choice profiling was applied to characterize the flavor profile. Results analyzed by generalized procrustes analysis showed two significant findings: (1) acids differ in sensory character, and (2) the flavor of an acid changes with pH. Second, selected acids (lactic, malic, citric, tartaric) were evaluated in sweetened, flavored drinks on an equivalent weight basis at two concentrations (0.4 and 0.6% w/v). Four flavors were evaluated: orange, cherry, cola and strawberry. Descriptive analysis was used, and the data was analyzed by principal component analysis. Significant differences were found on among acids and concentrations. For the orange flavor system, citric acid enhanced the orange flavor of the drink. Third, selected acids (lactic, citric, acetic) and 2 acid blends (acetic/lactic 1:1 and 2:1) were evaluated in emulsions on an equivalent pH basis. Three pH levels were explored: 3.5, 4.5 and 5.5. These findings support the first study as differences were found among acids, and flavor changes existed when pH changed.
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