Document Detail


Sensory quality of functional beverages: bitterness perception and bitter masking of olive leaf extract fortified fruit smoothies.
MedLine Citation:
PMID:  20722953     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Olive leaf extract (OLE) contains high amounts of oleuropein and hydroxytyrosol. The antioxidant capacity of these polyphenols makes OLE a promising ingredient for functional food. OLE causes very strong bitterness perception and can therefore only be formulated in low concentrations. In this research, bitter detection and recognition thresholds of OLE-fortified fruit smoothies were determined by a trained sensory panel (n = 11). Masking of the OLE's bitter taste was investigated with addition of sodium cyclamate, sodium chloride, and sucrose by means of a standardized ranking method and a scale test. Detection (5.78 mg/100 g) and recognition thresholds (8.05 mg/100 g) of OLE polyphenols confirmed the low formulation limits when bitterness was not masked by other substances. At higher polyphenol levels of 20 mg/100 g, sodium cyclamate and sucrose were able to reduce bitter taste perception by 39.9% and 24.9%, respectively, whereas sodium chloride could not effectively mask bitterness. Practical Application: Development of functional food poses new challenges for the food industry. A major problem in this field is the high bitterness of natural polyphenol-containing extracts with potential health benefits. This research was conducted to understand the sensory impact of olive leaf extract (OLE), a novel food ingredient with very bitter taste. In product development, the data of this research can be considered for formulation limits and the general sensory quality of OLE-fortified food and beverages.
Authors:
Peter Kranz; Nina Braun; Nadine Schulze; Benno Kunz
Related Documents :
2369113 - How not to think about immediate dietary and postingestional influences on appetites an...
19350623 - Tubers as fallback foods and their impact on hadza hunter-gatherers.
21904693 - Effect of feed restriction during pregnancy on performance and productivity of new zeal...
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  75     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2010 Aug 
Date Detail:
Created Date:  2010-08-20     Completed Date:  2011-01-18     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S308-11     Citation Subset:  IM    
Affiliation:
Univ. of Bonn, Dept. of Nutrition and Food Sciences, Bonn, Germany. pkranz@uni-bonn.de
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Adult
Antioxidants / administration & dosage
Beverages / analysis*
Female
Food, Fortified / analysis*
Fruit*
Humans
Male
Middle Aged
Olea / chemistry*
Osmolar Concentration
Plant Extracts*
Plant Leaves / chemistry*
Sensation
Sodium Chloride, Dietary
Sweetening Agents
Taste Perception*
Taste Threshold
Young Adult
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Plant Extracts; 0/Sodium Chloride, Dietary; 0/Sweetening Agents

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chem...
Next Document:  Germination conditions affect selected quality of composite wheat-germinated brown rice flour and br...