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Relevant bibliographies by topics / Beverage chemistry and beverage sensory science

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Journal articles

Academic literature on the topic 'Beverage chemistry and beverage sensory science'

Author: Grafiati

Published: 13 August 2024

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Journal articles on the topic "Beverage chemistry and beverage sensory science"

1

Kolonas, Alexandros, Patroklos Vareltzis, Smaro Kiroglou, et al. "Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation." International Journal of Molecular Sciences 24, no. 4 (2023): 3558. http://dx.doi.org/10.3390/ijms24043558.

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Athletes often consume functional beverages in order to improve performance and reduce oxidative stress caused by high-intensity exercise. The present study aimed to evaluate the antioxidant and antibacterial properties of a functional sports beverage formulation. The beverage’s antioxidant effects were assessed on human mesenchymal stem cells (MSCs) by determining thiobarbituric acid reactive substances (TBARS; TBARS levels decreased significantly by 52.67% at 2.0 mg/mL), total antioxidant capacity (TAC; TAC levels increased significantly by 80.82% at 2.0 mg/mL) and reduced glutathione (GSH;

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2

Habschied, Kristina, Jelena Nišević, Vinko Krstanović, Ante Lončarić, Kristina Valek Lendić, and Krešimir Mastanjević. "Formulation of a Wort-Based Beverage with the Addition of Chokeberry (Aronia melanocarpa) Juice and Mint Essential Oil." Applied Sciences 13, no. 4 (2023): 2334. http://dx.doi.org/10.3390/app13042334.

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In Croatia, the production of non-alcoholic wort-based beverages is in its initial stages. The main goal of this research was to produce wort that could be then used in the production of a wort-based beverage with the addition of chokeberry (Aronia melanocarpa) juice. Sensory characteristics and consumer acceptance was also analyzed. Worts were prepared by the standard mashing process, using Munich and pale ale malt. Chokeberry juice was added to the cooled worts. For the purpose of this research, two versions of wort with different concentrations of chokeberry juice (10%, 20%, 30%) were formu

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3

Punoo, Hilal Ahmad, Jahangir A. Rather, and Andleeb Muzaffar. "Development of soy whey fortified orange juice beverages: their physicochemical, rheological, antioxidant, and sensory properties." Exploration of Foods and Foodomics 1, no. 4 (2023): 206–20. http://dx.doi.org/10.37349/eff.2023.00016.

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Aim: Soy whey is a byproduct of tofu production and is being discarded after tofu preparation. However, soy whey is a rich source of phytochemicals, minerals, and protein. The present study was conducted to utilize soy whey for the development of nutraceutical-rich orange juice beverages. Methods: The soy whey and orange juice were produced and beverage samples were developed from them. The samples were evaluated for physicochemical, rheological, antioxidant, and sensory properties to evaluate the optimum percentage of soy whey that can be utilized for beverage development. Results: The protei

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4

Sotelo-González, Ana María, Iza Fernanda Pérez-Ramírez, Julissa Haydee Soto-Infante, et al. "Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions." Molecules 28, no. 6 (2023): 2496. http://dx.doi.org/10.3390/molecules28062496.

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Blueberries are rich in polyphenols, anthocyanins, and proanthocyanidins; however, they are expensive. In contrast, strawberries have a lower cost and are rich in ellagitannins. Therefore, a strawberry–blueberry blend decoction could produce a low-cost beverage with a rich and diverse phytochemical profile. In this study, we developed three berry-based beverages: blend strawberry–blueberry (SBB), strawberry (SB), and blueberry (BB). The polyphenol profile of the beverages was characterized by UPLC-ESI-Q-ToF MSE, an acceptability test was carried out with potential consumers, and a stability an

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5

Furlani, Lucas da Luz, Caroline Marques, Naimara Vieira do Prado, Matheus Sbruzzi Fiebig, Alessandra Machado-Lunkes, and Fabiane Picinin de Castro-Cislaghi. "Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage." Acta Scientiarum. Technology 46, no. 1 (2023): e64953. http://dx.doi.org/10.4025/actascitechnol.v46i1.64953.

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Consumers see whey beverages as inferior products to yogurts, especially regarding texture and viscosity. The aim of this work was to evaluate consumers' perception of the differences between yogurt and fermented whey beverage using word association and check-all-that-apply (Cata). Untrained assessors (n = 100) evaluated samples of three commercial brands of liquid or stirred yogurt and whey beverage, of strawberry flavor. Chemical and physical parameters (pH, acidity, total solids, color, texture and syneresis) were determined to assist in the interpretation of the results. The study showed t

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6

Anjos, Ofélia, Soraia Inês Pedro, Débora Caramelo, et al. "Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale." Applied Sciences 11, no. 11 (2021): 5065. http://dx.doi.org/10.3390/app11115065.

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Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by

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7

Genovese, Alessandro. "Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry." Applied Sciences 13, no. 22 (2023): 12402. http://dx.doi.org/10.3390/app132212402.

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The term “flavor” refers to the overall sensory experience of a food or beverage, including olfaction (the perception of smell and aroma), gustation (the perception of taste), and trigeminal sensations, which combine the perception of texture, mouthfeel, temperature, and chemesthesis (i [...]

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8

Aniceto, Adriana, Julia Montenegro, Rafael da Silva Cadena, and Anderson Junger Teodoro. "Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages." Molecules 26, no. 2 (2021): 332. http://dx.doi.org/10.3390/molecules26020332.

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Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g−1) compared to taperebá (25.93 mg · 100 g−1). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.1

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9

João Santos, Maria, João Mota, Elisete Correia, and Alice Vilela. "The science behind beverage flavors: The role of pH and amylase enzyme in the human mouth." BIO Web of Conferences 68 (2023): 02003. http://dx.doi.org/10.1051/bioconf/20236802003.

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The chemical composition of alcoholic beverages plays a crucial role in their flavor, and the interaction with the chemistry of the mouth, particularly saliva, further shapes the sensory experience. Saliva's pH and enzyme activity can affect the chemical balance of the drink, and therefore, the taste and aroma perceived by the taster. This study examined the influence of saliva on the pH and α-amylase activity of alcoholic beverages, through a potentiometer and enzymatic kits respectively, and how this affected their sensory profile, through the performance of a Descriptive Analysis (DA) senso

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10

Maleš, Ivanka, Ana Dobrinčić, Zoran Zorić, et al. "Phenolic, Headspace and Sensory Profile, and Antioxidant Capacity of Fruit Juice Enriched with Salvia officinalis L. and Thymus serpyllum L. Extract: A Potential for a Novel Herbal-Based Functional Beverages." Molecules 28, no. 9 (2023): 3656. http://dx.doi.org/10.3390/molecules28093656.

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Since certain constituents are not naturally present in pure fruit juices, incorporating herbal extracts can provide specific sensory properties to the beverages and improve their biopotential. In our previous research, it was found that sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.), and combinations of their extracts had the highest total phenolic content and a unique composition of volatile compounds, which can contribute to the aromatic and antioxidant qualities of functional products. Therefore, this research aimed to investigate the potential of sage and wild thyme extrac

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