Abstract：
Excessive intake of sugar has become a public concern. However, it is challenging for food industries to decrease sugar level without sacrificing safety and sensory profile. Odor-induced sweetness enhancement (OISE) is believed to be a novel and promising strategy for sugar reduction. In order to investigate the OISE effect of mango aroma and evaluate its degree of sugar reduction in low-sugar beverages, a mathematical model was constructed through sensory evaluation in this study. The results showed that the maximum liking of low-sugar model beverages was 4.28 % sucrose and 0.57 % mango flavor. The most synergistic of OISE was at the concentration level of 2.24 % sucrose + 0.25 % mango flavor, which was equivalent to 2.96 % pure sucrose solution. With 32.14 % sugar reduction, the mango aroma was suggested to generate the OISE effect. However, the same level of garlic aroma was not able to enhance sweetness perception, suggesting that the congruency of aroma and taste is a prerequisite for the OISE effect to occur. This study demonstrated that the cross-modal interaction of mango aroma on sweetness enhancement in low-sugar model beverages could provide practical guidance for developing sugar-reduced beverages without applying sweeteners.
摘要：
过量摄入糖已成为公众关注的问题。然而,食品工业在不牺牲安全性和感官特征的情况下降低糖水平是具有挑战性的。气味诱导的甜味增强（OISE）被认为是一种新颖且有前途的糖减少策略。为了研究芒果香气的OISE效应并评估其在低糖饮料中的降糖程度，本研究通过感官评价建立了数学模型。结果表明，低糖模型饮料的最大喜好为4.28％蔗糖和0.57％芒果风味。OISE最具协同作用的是浓度水平为2.24%蔗糖+0.25%芒果味，这相当于2.96%的纯蔗糖溶液。糖减少32.14%，建议芒果香气产生OISE效应。然而,相同水平的大蒜香气无法增强甜味感，这表明香气和味道的一致性是发生OISE效应的先决条件。这项研究表明，芒果香气对低糖模型饮料甜味增强的交叉模式相互作用可以为开发不使用甜味剂的降糖饮料提供实用指导。
