Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water
Most beverages are complex matrices. Different taste compounds within these matrices interact, and thus affect the perception of the tastes. Sweetness and sourness have generally been known to suppress each other, but often such investigations have focused on aqueous solutions. Investigations into w...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/8/2/32 |
| _version_ | 1797489947755675648 |
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| author | Jonas Yde Junge Line Ahm Mielby Ulla Kidmose |
| author_facet | Jonas Yde Junge Line Ahm Mielby Ulla Kidmose |
| author_sort | Jonas Yde Junge |
| collection | DOAJ |
| description | Most beverages are complex matrices. Different taste compounds within these matrices interact, and thus affect the perception of the tastes. Sweetness and sourness have generally been known to suppress each other, but often such investigations have focused on aqueous solutions. Investigations into what happens when these known interactions are transferred to more complex solutions are scarce. In this study, we investigated the differences in taste interactions between an aqueous matrix and a cold-brewed coffee matrix. Two sub-studies were conducted. In one, six aqueous samples were evaluated by 152 naïve consumers; in the other six cold-brewed coffee samples were evaluated by 115 naïve consumers. In both studies participants tasted samples with no addition or with addition of either sucrose, citric acid, tartaric acid, or a mix of sucrose and either of the acids. Results showed that the sweetness of sucrose was suppressed by both citric acid and tartaric acid in both matrices. The sourness of both citric acid and tartaric acid was suppressed in the aqueous matrix, but only the sourness of tartaric was suppressed in the coffee matrix. Generally, the suppression was lower in the coffee matrix compared to the aqueous matrix. In conclusion, results from taste interaction studies conducted on aqueous matrices can to some extent, with caution, be interpolated to more complex matrices. Importantly, suppression effects might diminish with an increase in matrix complexity. |
| first_indexed | 2024-03-10T00:23:57Z |
| format | Article |
| id | doaj.art-99d90bf7d941437e9c5e999e5ba680bc |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-10T00:23:57Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-99d90bf7d941437e9c5e999e5ba680bc2023-11-23T15:37:35ZengMDPI AGBeverages2306-57102022-05-01823210.3390/beverages8020032Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and WaterJonas Yde Junge0Line Ahm Mielby1Ulla Kidmose2Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Aarhus University, 8200 Aarhus, DenmarkDanish Technological Institute, 8000 Aarhus, DenmarkFood Quality Perception and Society Team, iSense Lab, Department of Food Science, Aarhus University, 8200 Aarhus, DenmarkMost beverages are complex matrices. Different taste compounds within these matrices interact, and thus affect the perception of the tastes. Sweetness and sourness have generally been known to suppress each other, but often such investigations have focused on aqueous solutions. Investigations into what happens when these known interactions are transferred to more complex solutions are scarce. In this study, we investigated the differences in taste interactions between an aqueous matrix and a cold-brewed coffee matrix. Two sub-studies were conducted. In one, six aqueous samples were evaluated by 152 naïve consumers; in the other six cold-brewed coffee samples were evaluated by 115 naïve consumers. In both studies participants tasted samples with no addition or with addition of either sucrose, citric acid, tartaric acid, or a mix of sucrose and either of the acids. Results showed that the sweetness of sucrose was suppressed by both citric acid and tartaric acid in both matrices. The sourness of both citric acid and tartaric acid was suppressed in the aqueous matrix, but only the sourness of tartaric was suppressed in the coffee matrix. Generally, the suppression was lower in the coffee matrix compared to the aqueous matrix. In conclusion, results from taste interaction studies conducted on aqueous matrices can to some extent, with caution, be interpolated to more complex matrices. Importantly, suppression effects might diminish with an increase in matrix complexity.https://www.mdpi.com/2306-5710/8/2/32binary taste interactionstaste mixturesmixture suppressionconsumer studysensory perceptionfood matrix |
| spellingShingle | Jonas Yde Junge Line Ahm Mielby Ulla Kidmose Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water Beverages binary taste interactions taste mixtures mixture suppression consumer study sensory perception food matrix |
| title | Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water |
| title_full | Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water |
| title_fullStr | Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water |
| title_full_unstemmed | Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water |
| title_short | Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water |
| title_sort | comparison of sweet sour taste interactions between cold brewed coffee and water |
| topic | binary taste interactions taste mixtures mixture suppression consumer study sensory perception food matrix |
| url | https://www.mdpi.com/2306-5710/8/2/32 |
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