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, doi: 10.1016/j.foodqual.2008.02.002. Attached Files Name Description MIMEType Size Downloads keast-modificationofthebitterness-2008.pdf Author's post print application/pdf 112.07KB 1229 Title Modification of the bitterness of caffeine Author(s) Keast, Russell orcid.org/0000-0003-2147-7687 Journal name Food quality and preference Volume number 19 Issue number 5 Start page 465 End page 472 Total pages 8 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 DOI 10.1016/j.foodqual.2008.02.002 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 Free to Read? Yes Persistent URL http://hdl.handle.net/10536/DRO/DU:30017402 Document type: Journal Article Collections: School of Exercise and Nutrition Sciences Centre for Physical Activity and Nutrition Research Higher Education Research Group Open Access Collection Related Links Link Description Connect to published version (restricted access) Go to link with your DU access privileges     Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved. Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au. Versions Version Filter Type Fri, 14 Aug 2009, 13:52:57 EST Tue, 06 Oct 2009, 08:44:18 EST Tue, 06 Oct 2009, 09:05:20 EST Tue, 06 Oct 2009, 09:40:19 EST Tue, 06 Oct 2009, 09:54:58 EST Mon, 16 Jun 2014, 11:48:56 EST Tue, 05 Dec 2017, 06:30:36 EST Filtered Full Citation counts:   Cited 38 times in TR Web of Science Cited 40 times in Scopus Search Google Scholar Access Statistics: 706 Abstract Views, 1229 File Downloads  -  Detailed Statistics Created: Fri, 14 Aug 2009, 13:52:57 EST

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.