Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Design and Sample Production
2.2. Consumer Acceptability and Intensity Ratings
2.3. Statistical Analysis
3. Results
3.1. Physical Characterization
3.2. Response Surface Models for Vanilla-Sucrose Milks
3.3. Testing for Interactions with the Isobole Approach
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
Appendix A
Sample | S | V | Overall Liking | Sweet Taste | Vanilla Flavor | Milk Flavor | Thickness | Viscosity (Pa.s) |
---|---|---|---|---|---|---|---|---|
S0V0 | 0.000 | 0.000 | 4.49 fg | 14.8 g | 12.9 i | 50.5 a | 30.3 bcde | 2.77 × 10−3 ± 2.62 × 10−5 bcde |
S0V0.25 | 0.000 | 0.250 | 4.81 defg | 18.2 g | 25.5 gh | 44.9 abc | 28.8 cde | 2.71 × 10−3 ± 6.29 × 10−5 bcde |
S0V0.36 | 0.000 | 0.360 | 4.49 fg | 18.7 g | 27.0 gh | 41.8 bc | 28.7 cde | 2.66 × 10−3 ± 2.62 × 10−5 de |
S0V0.52 | 0.000 | 0.520 | 4.44 g | 19.0 g | 28.2 gh | 38.7 c | 26.5 de | 2.68 × 10−3 ± 6.3 × 10−6 cde |
S0V0.75 | 0.000 | 0.750 | 4.39 g | 20.0 fg | 27.9 gh | 38.1 c | 26.2 e | 2.61 × 10−3 ± 2.76 × 10−5 e |
S1V0 | 1.00 | 0.000 | 4.74 efg | 27.1 f | 22.8 h | 47.9 ab | 28.8 cde | 2.84 × 10−3 ± 6.93 × 10−5 abcde |
S1.31V0.3 | 1.31 | 0.300 | 5.52 abcd | 37.4 e | 38.0 ef | 40.3 bc | 32.9 abcd | 2.74 × 10−3 ± 2.69 × 10−5 bcde |
S1.31V0.435 | 1.31 | 0.435 | 5.50 abcd | 37.2 e | 38.9 de | 39.5 c | 30.6 bcde | 2.70 × 10−3 ± 3.61 × 10−5 bcde |
S1.31V0.625 | 1.31 | 0.625 | 5.22 cdef | 36.3 e | 39.2 de | 39.7 c | 29.9 bcde | 2.83 × 10−3 ± 2.83 × 10−6 abcde |
S1.71V0 | 1.71 | 0.000 | 5.31 abcde | 38.8 de | 30.6 fg | 44.8 abc | 34.6 abc | 2.82 × 10−3 ± 9.40 × 10−5 abcde |
S2.24V0.3 | 2.24 | 0.300 | 5.86 abc | 46.8 c | 44.9 bcde | 40.7 bc | 35.1 abc | 2.88 × 10−3 ± 1.89 × 10−4 abcd |
S2.24V0.435 | 2.24 | 0.435 | 5.91 abc | 46.9 c | 46.6 bcd | 42.3 bc | 34.2 abc | 2.83 × 10−3 ± 9.7 × 10−5 abcde |
S2.24V0.625 | 2.24 | 0.625 | 5.81 abc | 44.8 cd | 47.8 abc | 39.5 c | 33.1 abcd | 2.77 × 10−3 ± 2.40 × 10−5 bcde |
S2.92V0 | 2.92 | 0.000 | 5.43 abcde | 50.2 c | 38.4 e | 41.8 bc | 35.2 abc | 2.85 × 10−3 ± 1.41 × 10−6 abcde |
S3.82V0.3 | 3.82 | 0.300 | 5.77 abc | 58.8 b | 50.3 abc | 40.4 bc | 35.4 ab | 2.93 × 10−3 ± 7.64 × 10−5 abc |
S3.82V0.435 | 3.82 | 0.435 | 6.00 ab | 61.0 ab | 51.9 ab | 39.9 bc | 35.4 ab | 2.96 × 10−3 ± 4.95 × 10−5 ab |
S3.82V0.625 | 3.82 | 0.625 | 6.04 a | 58.1 b | 54.7 a | 37.8 c | 36.4 ab | 2.94 × 10−3 ± 1.41 × 10−6 ab |
S5V0 | 5.00 | 0.000 | 5.27 bcde | 67.7 a | 43.4 cde | 39.4 c | 37.4 a | 3.06 × 10−3 ± 9.90 × 10−6 a |
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Sample | Sucrose (% w/w) | Vanilla (% w/w) | Sweetness (-) | Cs | Cv | I |
---|---|---|---|---|---|---|
S1.31V0.300 | 1.31 | 0.300 | 37.4 | 1.91 | 3.38 | 0.776 + |
S1.31V0.435 | 1.31 | 0.435 | 37.2 | 1.89 | 3.35 | 0.823 + |
S1.31V0.625 | 1.31 | 0.625 | 36.3 | 1.80 | 3.21 | 0.922 0 |
S2.24V0.300 | 2.24 | 0.300 | 46.8 | 2.80 | 4.85 | 0.862 + |
S2.24V0.435 | 2.24 | 0.435 | 46.9 | 2.81 | 4.87 | 0.886 + |
S2.24V0.625 | 2.24 | 0.625 | 44.8 | 2.61 | 4.54 | 0.997 0 |
S3.82V0.300 | 3.82 | 0.300 | 58.8 | 3.94 | 6.73 | 1.01 0 |
S3.82V0.435 | 3.82 | 0.435 | 60.9 | 4.14 | 7.06 | 0.984 0 |
S3.82V0.625 | 3.82 | 0.625 | 58.1 | 3.88 | 6.62 | 1.08 − |
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Wang, G.; Hayes, J.E.; Ziegler, G.R.; Roberts, R.F.; Hopfer, H. Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy. Beverages 2018, 4, 73. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4040073
Wang G, Hayes JE, Ziegler GR, Roberts RF, Hopfer H. Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy. Beverages. 2018; 4(4):73. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4040073
Chicago/Turabian StyleWang, Gloria, John E. Hayes, Gregory R. Ziegler, Robert F. Roberts, and Helene Hopfer. 2018. "Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy" Beverages 4, no. 4: 73. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4040073