Taste-aroma Interactions in Lemon-flavored Model Beverages: Influence of Sweeteners on Aroma Perception and In Vivo Aroma Release

The aim of this study was to investigate the relationship between the influence of sweeteners on the in vivo aroma release from beverages and aroma perceptions. Equi-sweet and lemon-flavored model beverages were prepared using sucrose, acesulfame potassium (ACK), aspartame (ASP) and sucralose. The amounts of in-mouth odorants exhaled through the nostrils during the consumption of the model beverages were compared using the Retronasal Flavor Impression Screening System (R-FISS) by 4 trained panelists, and the relationship between the in vivo aroma release and their aroma perceptions was evaluated. As a result of the sensory evaluation using quantitative descriptive analysis, the lemon-like aroma of the beverage containing ACK was perceived to be significantly weaker, while the green aroma of the beverage containing sucralose and the spicy aroma of the beverages containing ASP and sucralose were perceived as significantly stronger than the other beverages. In contrast, there were no in-mouth odorants showing significant differences in their amounts that were common to the 4 panelists. Therefore, it was found that the sweeteners could have a small impact on the in vivo aroma release from the model beverages. These results suggested that differences in aroma quality of the model beverages by the types of sweeteners could result from factors other than the in vivo aroma release. Furthermore, it is highly likely that the taste-aroma interactions caused by the aroma and taste compounds would be one of the factors having a significant impact on the different aroma perceptions of the beverages containing the different sweeteners.