甜碳酸饮料中的气溶数量,尺寸和质量的定量表征
Jiamin Qiu1, Jianshe Chen1, Hailing Li2
1Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China; Zhejiang-UK Joint Research Laboratory of Food Sensory Science, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.
Food research international (Ottawa, Ont.)
|November 21, 2025
概括
甜味剂显著影响碳酸饮料中的气溶滴形成,影响口味释放. 自然糖比人工甜味剂产生更多和更大的水滴,影响感官感知.
科学领域:
- 食品科学 食品科学 食品科学
- 类风病学 类风病学 类风病学
- 感官科学 感官科学
背景情况:
- 饮料中的气溶滴对于口腔-鼻腔风味传递至关重要.
- 这些滴滴的数量和大小,影响感官冲击,并未得到充分理解.
研究的目的:
- 量化气溶液滴数和碳酸饮料中的尺寸分布.
- 研究甜味剂类型对气溶生成和风味释放的影响.
主要方法:
- 使用光学粒子计数 (0.18-20微米) 和高速成像.
- 采用了体外模型和体外鼻孔呼气.
- 光素追踪测量了气溶质量;分析了质性质.
主要成果:
- 碳酸饮料产生了大量的气溶,增加了200%的表面积.
- 自然糖 (糖,果糖) 产生了比人工甜味剂更多和更大的水滴.
- 滴滴形成与粘度,表面张力和离子强度相关.
结论:
- 甜味剂类型对气溶液滴产生和饮料中的风味释放有重大影响.
- 在体外模型提供了一个有用的,保守的方法来研究配方效应.
- 了解气溶动力学是优化饮料风味和感官体验的关键.
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