The Effect of Carbonation Level on the Sensory Properties of Flavored Milk Beverages
Cindy Lederer, F. W. Bodyfelt, M.R. McDaniel
Journal of Dairy Science
Abstract
Raspberry, strawberry, peach, and root beer flavored milks were carbonated at subthreshold, low, and high carbonation levels with mean carbonation volumes of <.60, .74, and 1.42, respectively. The effect of carbonation on perceived aroma and flavor by mouth attributes was determined through evaluation by a trained panel. Panelists detected a significant difference in carbonation intensity between the high carbonation level and the subthreshold and low carbonation levels. Carbonation significantly suppressed cooked milk aroma and flavor by mouth at the low and high carbonation levels, but COz significantly enhanced sourness and astringency at the high carbonation level. O1alkiness and bitterness were rated significantly higher at the high carbonation level than at the low or subthreshold levels.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
carbonation enhanced sourness and astringency
“COz significantly enhanced sourness and astringency at the high carbonation level”
carbonation increased alkalinity and bitterness
“alkalinity and bitterness were rated significantly higher at the high carbonation level than at the low or subthreshold levels”
carbonation suppressed cooked milk aroma and flavor by mouth
“Carbonation significantly suppressed cooked milk aroma and flavor by mouth at the low and high carbonation levels”