title: Sensory quality of functional beverages: bitterness perception and bitter masking of olive leaf extract fortified fruit smoothies.
abstract: 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: Univ. of Bonn, Dept. of Nutrition and Food Sciences, Bonn, Germany. pkranz@uni-bonn.de
authors: Peter
authors: P
authors: Kranz
authors: Nina
authors: N
authors: Braun
authors: Nadine
authors: N
authors: Schulze
authors: Benno
authors: B
authors: Kunz
mesh_terms: D000328:Adult; D000975:Antioxidants / Q000008:administration & dosage; D001628:Beverages / Q000032:analysis*; D005260:Female; D005527:Food, Fortified / Q000032:analysis*; D005638:Fruit; D006801:Humans; D008297:Male; D008875:Middle Aged; D031658:Olea / Q000737:chemistry*; D009994:Osmolar Concentration; D010936:Plant Extracts; D018515:Plant Leaves / Q000737:chemistry*; D012677:Sensation; D017673:Sodium Chloride, Dietary; D013549:Sweetening Agents; D055697:Taste Perception; D013652:Taste Threshold; D055815:Young Adult
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D017673:Sodium Chloride, Dietary; D013549:Sweetening Agents