Investigation of bitter taste masking in the development of functional beverages based on sedative collection

Abstract

The article considers the possibility of masking bitter taste in the development of a functional drink based on sedative collection and juices: grape and cherry, used as masking agents. Sensory studies were conducted on the formulation of the proposed beverages. In the study, respondents were asked to analyze samples with cherry and grape juices without added sugar with successively decreasing concentrations of sedative levy from 25 to 5%, then samples with added sugar and answer the question whether an unpleasant bitter taste and herbal aroma were present and at which sample the bitter taste ceased to be felt. The findings showed that the addition of sugar to the beverages altered the taste perception thresholds in the direction of increasing the concentration of the sedative collection decoction. Without the addition of sugar, the bitter taste ceases to be perceived at 15% of the functional additive using grape juice and at 20% using cherry juice. With the addition of sugar, the bitter taste was no longer felt at 20% of the functional additive with grape juice and 25% with cherry juice. Studies were conducted to identify the associative series: regarding with which fruit/berry the flavor of the beverage in general is associated. When analyzing the obtained results it was revealed that respondents accurately associated the samples of the row with cherry juice with cherry aroma (88%), when using grape juice 31% of respondents associated with strawberry aroma and 25% with cranberry aroma. As a result of the behavioral study it can be concluded that when developing a functional drink enriched with sedative collection it is possible to use cherry and grape juices with the concentration of functional ingredient 5 - 20% with the discretion of adding 5% in each flavor range