Carbonation is a value-added process that can affect the mouthfeel, perception of volatile compounds, sweetness, and ultimately if consumer likes wine. While much work has been completed on traditional varieties sparkling wine, little research niche market wines such as muscadine fruit wines, which make up large percentage produced in Southeastern USA. The objective this was to create evaluate ...

A remarkable amount of information has emerged in the past decade regarding sweet taste physiology. This article reviews these data,with a particular focus on the elucidation of the sweet taste receptor, its location and actions in taste transduction in themouth, its nontaste functions in the gastrointestinal tract (e.g., in enteroendocrine cells), and the brain circuitry involved in the sensor...

Carbonated and noncarbonated, sweetened blueberry flavored milks were evaluated by a trained panel. The effect of carbonation and sweetener type (sucrose, high fructose corn syrup, aspartame, and pear concentrate) on flavor properties was measured. Carbonation enhanced the sensory rating of overall flavor intensity, sweetness, and blueberry flavor. Sweetener type had a significant effect on the...

Some methods for examining the additivity of sweeteners, and their synergy in mixtures depend upon setting component concentrations on the basis of sweetness equivalence, usually to a sucrose reference. These methods may under- or over-predict the sweetness of a mixture, leading to spurious claims of synergy or mixture suppression. This paper points out one problem with one such popular method,...

Sugars are sweet and palatable. Sweetness is detected by the neural system, whereas palatability may be detected within the neural and chemical systems in the brain. Sweetness is discriminated from other tastes by different receptor sites on taste bud cells, a different subset of fibers in the taste nerves, and different projection zones in the brain. The benzodiazepine and opioid systems are r...

We investigated the ability of zinc sulfate (5, 25, 50 mM) to inhibit the sweetness of 12 chemically diverse sweeteners, which were all intensity matched to 300 mM sucrose [800 mM glucose, 475 mM fructose, 3.25 mM aspartame, 3.5 mM saccharin, 12 mM sodium cyclamate, 14 mM acesulfame-K, 1.04 M sorbitol, 0.629 mM sucralose, 0.375 mM neohesperidin dihydrochalcone (NHDC), 1.5 mM stevioside and 0.01...

Variation in ability to detect, recognize, and perceive sweetness may influence food consumption, and eventually chronic nutrition-related conditions such as overweight and obesity. The aim of this study was to investigate the associations between sweet taste function, anthropometry, and dietary intake in adults. Participants' (n = 60; mean age in years = 26, SD = ±7.8) sweet taste function for...