摘要
低糖软饮料是近年来开发出的一类保健饮品。它使用甜味剂替代部分蔗糖以达到低糖低热量的目的 ,但其固有的风味 ,尤其是甜味却发生了改变。从风味物与溶液成分、感受器和感官的相互作用这些方面分析了“变味”
Low-sugar soft drinks are health beneficial beverages appearing in recent years. Sugar in them is partially substituted by intense sweeteners to lower the levels of sugar and calories. But the flavours (especially the sweetness) of these drinks are subjected to changes. The reasons for the changes are analyzed in the respect of the interaction of flavour compounds with solution composition and sensory perception.
出处
《饮料工业》
2001年第3期5-8,共4页
Beverage Industry
