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Modification of the bitterness of caffeine

Keast, Russell 2008, Modification of the bitterness of caffeine, Food quality and preference, vol. 19, no. 5, pp. 465-472.

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Title Modification of the bitterness of caffeine
Author(s) Keast, Russell
Journal name Food quality and preference
Volume number 19
Issue number 5
Start page 465
End page 472
Publisher Pergamon - Elsevier
Place of publication Oxford, England
Publication date 2008-07
ISSN 0950-3293
1873-6343
Keyword(s) bitter
taste
smell
inhibition
suppression
flavour modification
Summary Caffeine is the worlds most consumed psychoactive chemical and as such is a valuable commodity to the food and beverage industry. Caffeine also activates the bitter taste system causing a potential problem for manufacturers wanting to develop products containing caffeine. In the present study both oral peripheral and central cognitive strategies were used in an attempt to suppress the bitterness of caffeine. Subjects (n = 33) assessed the influence of sodium gluconate (100 mM), zinc lactate (5 mM), sucrose (125 mM and 250 mM), milk (0%, 2% and 4% milk fat), and aromas (coffee, chocolate, mocha) on the bitterness of caffeine (1.5, 3 and 4.5 mM). The oral peripheral strategies proved most effective at suppressing the bitterness of caffeine: zinc lactate (−71%, p < 0.05), non-fat milk (−49%, p < 0.05), and sodium gluconate (−31%). Central cognitive strategies were partially effective: 250 mM sucrose (−47%, p < 0.05) and mocha aroma (−10%) decreased bitterness, while chocolate (+32%) and coffee (+17%) aromas increased perceived bitterness. Overall, zinc lactate was the most effective bitterness inhibitor, however the utility of zinc in foods is negated by its ability to inhibit sweetness.
Language eng
Field of Research 170112 Sensory Processes, Perception and Performance
HERDC Research category C1 Refereed article in a scholarly journal
HERDC collection year 2008
Copyright notice ©2008, Elsevier Ltd
Persistent URL http://hdl.handle.net/10536/DRO/DU:30017402

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