Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems

Yeo, Hui Qi; Linforth, Robert; MacNaughtan, William; Williams, Huw; Hewson, Louise; Fisk, Ian D.

Abstract

The effect of monosaccharides (glucose, fructose and galactose) and disaccharides (sucrose and lactose) at 10, 20 and 30 % w/v on the in-vitro aroma partitioning of C4 – C10 aldehydes and ethyl esters, as well as limonene (concentration of aroma compounds at 1 μg mL−1), was studied using atmospheric pressure chemical ionisation–mass spectrometry. An increase in sugar concentration from 0 to 30 % w/v resulted in a significant increase in partitioning under static headspace conditions for the majority of the compounds (p < 0.05), an effect generally not observed when 10 % w/v sucrose was substituted with low-calorie sweeteners (p > 0.05). The complexity of the system was increased to model a soft drink design – comprising water, sucrose (10, 20 and 30 % w/v), acid (0.15 % w/v), carbonation (∼7.2 g/L CO2) and aroma compounds representative of an apple style flavouring, namely ethyl butanoate and hexanal (10 μg mL−1 each). Although the addition of sucrose had no significant in-vivo effect, carbonation significantly decreased breath-by-breath (in-vivo) aroma delivery (p < 0.05). To understand the physical mechanisms behind aroma release from the beverage matrix, the effect of sucrose on the kinetics of the matrix components was explored. An increase in sucrose concentration from 0 to 30 % w/v resulted in a significant decrease in water activity (p < 0.05), which accounted for the significantly slower rate of self-diffusion of aroma compounds (p < 0.05), measured using diffusion-ordered spectroscopy–nuclear magnetic resonance spectroscopy. No significant effect of sucrose on carbon dioxide volume flux was found (p > 0.05).

Citation

Yeo, H. Q., Linforth, R., MacNaughtan, W., Williams, H., Hewson, L., & Fisk, I. D. (2023). Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems. Food Research International, 164, 112373. https://doi.org/10.1016/j.foodres.2022.112373

• Journal Article Type: Article
• Acceptance Date: Dec 24, 2022
• Online Publication Date: Dec 27, 2022
• Publication Date: 2023-02
• Deposit Date: Aug 24, 2023
• Publicly Available Date: Aug 25, 2023
• Journal: Food Research International
• Print ISSN: 0963-9969
• Electronic ISSN: 1873-7145
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 164
• Article Number: 112373
• Pages: 112373
• DOI: https://doi.org/10.1016/j.foodres.2022.112373
• Keywords: Sweetener, Carbonation, Soft drink, Aroma partitioning, Aroma release, APCI–MSDOSY–NMR
• Public URL: https://nottingham-repository.worktribe.com/output/17651760
• Publisher URL: https://www.sciencedirect.com/science/article/pii/S0963996922014314?via%3Dihub
• Additional Information: This article is maintained by: Elsevier; Article Title: Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems; Journal Title: Food Research International; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodres.2022.112373; Content Type: article; Copyright: © 2023 The Authors. Published by Elsevier Ltd.