Sweetness intensity in low-carbonated beverages

Area of Science:

• Food Science
• Sensory Science
• Beverage Technology

Background:

• Carbonation is a key attribute in many beverages.
• Understanding its interaction with other sensory perceptions like sweetness is crucial for product development.
• Low carbon dioxide levels (<1.0 gas volume) present unique sensory challenges.

Purpose of the Study:

• To investigate the relationship between carbonation levels and sweetness perception.
• To determine how carbon dioxide concentration affects the perceived sweetness of beverages.
• To evaluate the influence of different beverage formulations on sweetness intensity.

Main Methods:

• Sensory evaluation using triangle difference tests.
• Quantitative measurements of sweetness degree using a four-category scale.
• Determination of points of subjective equality (PSE) for sweetness.
• Analysis of sweetness intensity in commercially produced beverages with varying flavors and stimuli.

Main Results:

• Carbonation perception decreased linearly with decreasing carbonation levels.
• Triangle difference tests suggested carbonation hindered sweetness perception.
• However, direct sweetness ratings and PSE measurements indicated no influence of carbonation on sweetness.
• Sweetness intensity varied with beverage formulation; stronger stimuli beverages had an intensity of ~0.7, while weaker stimuli beverages ranged from 0.62-0.9.

Conclusions:

• Carbonation level directly impacts carbonation perception but not sweetness perception.
• Beverage formulation, including flavor and added ingredients, significantly influences perceived sweetness intensity.
• Sensory evaluation methods can yield different conclusions regarding the interaction of carbonation and sweetness.