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Effect of changes in pH on the release of flavour compounds from a soft drink-related model system
2001 (English)In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 74, no 4, 429-435 p.Article in journal (Refereed)
Abstract [en]

Citric acid and phosphoric acid were added in variable amounts to a soft drink model system to show their effect on the release of six flavour compounds. High concentrations of the acids decreased the release of esters, probably because of the presence of large amounts of the dissociated form of the acids. However, the same amounts of added citric acid had no effect on flavour release when pH was regulated with sodium hydroxide. Changes in pH values achieved by adding hydrochloric acid also had no effect on flavour release. These results indicate that pH values used in soft drinks do not affect the release of flavour molecules. It is more likely the citric acid and the phosphoric acid, particularly their dissociated forms, which decrease the release of the esters. The other flavour compounds were not affected. Copyright © 2001 Elsevier Science Ltd.

Place, publisher, year, edition, pages
2001. Vol. 74, no 4, 429-435 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8571DOI: 10.1016/S0308-8146(01)00158-3OAI: oai:DiVA.org:ri-8571DiVA: diva2:966443
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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