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FLAVODRINKS

IMPACT OF AROMA AND AROMA INTERACTIONS ON SWEET FLAVOR PERCEPTION IN JUICES AND SOFT BEVERAGES

Total Cost €

EC-Contrib. €

Partnership

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Outcomes and
results

FLAVODRINKS project word cloud

Explore the words cloud of the FLAVODRINKS project. It provides you a very rough idea of what is the project "FLAVODRINKS" about.

perceptual salt coupled chromatography fat soon interact influencing formulation taste aroma mixtures soft image guided standards drink structure content purpose health uses begun chemosensory 2012 interaction europea mask lies bitter compounds spectrometry perception responsible analyze add chromatographic gc industry suffer multidimensional labeling synergistic paid suppression consumers drinks flavors beverage 1924 techniques counteract advertising acid mdgc regulations consumption beverages efforts poor sensory aromas odor public olfactoscanning ms interactions act mass olfactometry sweet green perceived fruit added reducing 2006 floral gas perceive sugar olfactometer 12 relationships close undesirable chirality juices sweetness substitutes innovation fruity

Project "FLAVODRINKS" data sheet

The following table provides information about the project.

Coordinator	INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT Organization address address: Rue De L'Universite 147 city: PARIS CEDEX 07 postcode: 75338 website: www.inra.fr contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.
Coordinator Country	France [FR]
Project website	https://flavodrinks.wordpress.com/
Total cost	185˙076 €
EC max contribution	185˙076 € (100%)
Programme	1. H2020-EU.1.3.2. (Nurturing excellence by means of cross-border and cross-sector mobility)
Code Call	H2020-MSCA-IF-2014
Funding Scheme	MSCA-IF-EF-ST
Starting year	2015
Duration (year-month-day)	from 2015-06-01 to 2017-09-20

Partnership

Take a look of project's partnership.

#	participants	country	role	EC contrib. [€]
1	INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT Organization address address: Rue De L'Universite 147 city: PARIS CEDEX 07 postcode: 75338 website: www.inra.fr contact info title: n.a. name: n.a. surname: n.a. function: n.a. email: n.a. telephone: n.a. fax: n.a.	FR (PARIS CEDEX 07)	coordinator	185˙076.00

Map

Project objective

In efforts to help consumers improve their health by reducing their consumption of sugar, salt and fat (Europea 2006/1924/EU), the European Commission recently set new standards for the formulation, production, labeling and advertising of fruit juices (Europea 2012/12/EU). Similar regulations are expected soon for soft drinks. Soft drinks have begun to suffer a poor public image because of their high content of sugar or sugar substitutes, which the beverage industry uses to counteract or mask undesirable flavors. It may be possible to avoid the need to add sugar to fruit juices and soft drinks if we can identify aroma compounds that help the consumer perceive a drink as sweet. Understanding the interaction between aromas allow act on sweetness perceived by the consumer and get drinks with less sugar added.

The purpose of the work is to identify aroma compounds responsible for the sensory properties of fruit beverages and analyze how they may affect taste perception (sweet, acid and bitter). Fruit juices and soft drinks will be analyzed in order to characterize the main compounds involved in the perception of aroma as fruity, floral, green and sweet. Close attention will be paid to the chirality of identified compounds in order to study structure-aroma relationships (chemosensory approach). The ability of aroma compounds to interact in influencing taste will also be studied in order to identify synergistic or suppression effects. Moreover, perceptual interactions between aroma and taste will be studied using specific taste compounds.

The innovation of the proposed study lies in applying sensory-guided multidimensional chromatographic techniques to beverages, which are complex mixtures of aroma and taste compounds. Aroma compounds will be identified using multidimensional gas chromatography coupled to mass spectrometry and olfactometry (MDGC-MS-O). Odor-odor interactions will be studied using olfactoscanning, in which a GC-O is coupled to an olfactometer.

Publications

List of publications.
year	authors and title	journal	last update
2016	Carmen Barba, Thierry Thomas-Danguin, Elisabeth Guichard Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextraction for the (non)-targeted analysis of volatiles in fruit juice published pages: , ISSN: 0023-6438, DOI: 10.1016/j.lwt.2016.09.015	LWT - Food Science and Technology LWT - Food Science and Technolo	2019-07-23
2016	Thierry Thomas-Danguin, Carmen Barba, Christian Salles, Elisabeth Guichard Perception of mixtures of odorants and tastants: sensory and analytical points of view published pages: 319-340, ISSN: , DOI: 10.1002/9781118929384.ch14	Flavour: From Food to Perception 28 OCT 2016	2019-07-23

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The information about "FLAVODRINKS" are provided by the European Opendata Portal: CORDIS opendata.