USING ACID LEVEL, ACESULFAME POTASSIUM/ASPARTAME BLEND RATIO AND FLAVOR TYPE TO DETERMINE OPTIMUM FLAVOR PROFILES OF FRUIT FLAVORED BEVERAGES

Abstract

The effect of flavor types (natural and artificial), aspartame (APM)/acesulfame potassium (Ace‐K) blend ratios (50%/50% ‐ 80%/20% sweetness contribution), and acid levels (50‐70% dry basis) on flavor profiles of raspberry beverages was evaluated. Optimum flavor profiles of beverages sweetened with APM/Ace‐K blends would have high fruit flavor scores, balanced sourness and astringency and minimal side tastes/aftertastes. Descriptive flavor profilists developed a lexicon of flavor/mouthfeel attributes for evaluating the samples in the design. The design was replicated 3 times. Acid level influenced sourness and sweetness scores; increasing acid levels increased sourness and slightly decreased sweetness. Natural flavor in beverages showed lower raspberry intensities across all acid levels and blend ratios than artificial flavor. APM/Ace‐K blend ratio had no effect on flavor/mouthfeel attributes. Additionally, HIS side tastes were minimized across all APM/Ace‐K blend ratios. The optimum natural flavor beverage would contain a 60/40 to 75/25 APM/Ace‐K ratio with 58‐70% acid (dry basis). Optimum artificial flavor beverages would contain 50/50 to 80/20 APM/Ace‐K ratios with 57‐68% acid (dry basis).