Some foods, beverages, and food ingredients are characterized by their long-lasting aftertaste. Multiple time–intensity profiling (mTIP) was used to measure the aftertaste of compounds and mixtures over a certain period of time. Up to four different descriptors were recorded in parallel for a complex testing system, a sweetened green tea beverage. This method can also be used to evaluate possible masking effects. The bitterness and astringency of epigallocatechin gallate (EGCG) in particular was reduced by adding the “tingling” compound trans-pellitorine.
Sensory-guided analysis of an aqueous-ethanolic extract of Mondia whitei indicated sweetness enhancing effects of 2-hydroxy-4-methoxybenzaldehyde (HMBA). Further sensory tests confirmed these findings at low concentrations (0.5mg/L). Higher concentrations did not show the desired effect, probably due to the strong coumarin-like flavor of HMBA. Similar to vanillin, the enhancement mainly results from a congruent flavor effect. Trials with nose clamps clearly reduced the observed effects. In a simple sugar reduced beverage application, however, HMBA was able to partly restore the sweetness of the beverage.
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