Abstract
The Special Issue on “Beverage Sensory Modification” gathers a series of articles that feature the broad sense of sensory modification, either by improving flavor, taste, and mouthfeel properties or by preventing their spoilage [...]
Highlights
The beverage industry usually addresses the question of modifying sensory characteristics by meeting the innate attraction for sweetness either by adding different sweetening agents, different aroma molecules, or changing dishware forms, which are known to increase the in-mouth sweet perception
The main factor responsible for the difference in taste between beverages containing a nutritive sweetener and those containing a non-nutritive sweetener is the temporal profile of sensory attributes
The cross-modal flavor–taste interactions revealed the importance of the matrix effect as described by Wang et al [2] using skim milk. These authors showed that a vanilla aroma did enhance the perceived sweetness while this enhancing effect was lower than that of sucrose on the vanilla flavor
Summary
The beverage industry usually addresses the question of modifying sensory characteristics by meeting the innate attraction for sweetness either by adding different sweetening agents, different aroma molecules, or changing dishware forms, which are known to increase the in-mouth sweet perception. The main factor responsible for the difference in taste between beverages containing a nutritive sweetener and those containing a non-nutritive sweetener is the temporal profile of sensory attributes. Gotow et al [1] demonstrated that this difference was only observed in water and not in coffee beverages, probably because of flavor properties that masked the sweetener effect.
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