title: Sweetness and other sensory properties of model fruit drinks: Does viscosity have an impact?
abstract: BACKGROUND
  The impact of thickening agents and viscosity levels on sensory perception was studied in model fruit drinks. Four formulations were prepared that varied in the sweetener blend (erythritol, maltitol and/or steviol glycosides). Locust bean gum and its blends with either xanthan or carrageenan were used to adjust viscosity levels (20, 40, and 70 mPa s). The ranges of viscosity and sweetness level were selected to represent a typical concentration range in commercially available beverages.
  
  
  RESULTS
  An increase in viscosity resulted in significant increases in pulpiness, sliminess and perceived viscosity (P-values ≤ 0.001), which were not dependent on sweeteners or hydrocolloid type. Taste perception remained largely unchanged irrespective of the hydrocolloid used.
  
  
  CONCLUSIONS
  The impact of viscosity on sweetness and taste perception was much smaller in the concentrations used than has been generally reported. The effect of the type of hydrocolloid on the perception of taste attributes was greater than that of viscosity.
authors.affiliation: Hamburg University of Applied Sciences, Faculty Life Sciences, Department of Nutritional Sciences, 21033, Hamburg, Germany.
authors.forename: Cai V S
authors.initials: CV
authors.lastname: Brandenstein
authors.forename: Mechthild
authors.initials: M
authors.lastname: Busch-Stockfisch
authors.forename: Markus
authors.initials: M
authors.lastname: Fischer
mesh_terms: D001628:Beverages / Q000032:analysis*; D002351:Carrageenan / Q000009:adverse effects; D055598:Chemical Phenomena; D032084:Citrus sinensis / Q000737:chemistry; D003102:Colloids; D005260:Female; D005503:Food Additives / Q000009:adverse effects*; D005638:Fruit / Q000737:chemistry*; D005685:Galactans / Q000009:adverse effects; D005858:Germany; D006801:Humans; D008297:Male; D027845:Malus / Q000737:chemistry; D008351:Mannans / Q000009:adverse effects; D055595:Mechanical Phenomena; D008956:Models, Chemical; D053149:Plant Gums / Q000009:adverse effects; D011135:Polysaccharides, Bacterial / Q000009:adverse effects; D013549:Sweetening Agents / Q000378:metabolism*; D013649:Taste; D055682:Viscoelastic Substances / Q000009:adverse effects*; D014783:Viscosity
chemical_list: D003102:Colloids; D005503:Food Additives; D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D011135:Polysaccharides, Bacterial; D013549:Sweetening Agents; D055682:Viscoelastic Substances; D002351:Carrageenan; C002563:xanthan gum; C017471:locust bean gum
keywords: carrageenan; descriptive analysis; erythritol; locust bean gum; steviol glycosides; xanthan