Impact of rebaudioside A degradation compounds on flavor perception

Yifan Liu; Edisson Tello; Devin G Peterson

doi:10.1016/j.foodres.2023.113353

Impact of rebaudioside A degradation compounds on flavor perception

Food Res Int. 2023 Nov;173(Pt 1):113353. doi: 10.1016/j.foodres.2023.113353. Epub 2023 Aug 4.

Authors

Yifan Liu¹, Edisson Tello¹, Devin G Peterson²

Affiliations

¹ Department of Food Science and Technology, Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.
² Department of Food Science and Technology, Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States. Electronic address: peterson.892@osu.edu.

PMID: 37803656
DOI: 10.1016/j.foodres.2023.113353

Abstract

Rebaudioside A, a sweet-tasting steviol glycoside, is known to degrade in food products during storage and thought to contribute to flavor instability. The impact of rebaudioside A degradation compounds on flavor perception was investigated. Sensory descriptive analysis indicated rebaudioside A degradation compounds, at concentrations below detection thresholds, modified the perception of taste, somatosensorial, and retronasal aroma attributes of a strawberry-flavored model beverage. Gas chromatography/mass spectrometry analysis and orthonasal sensory tetrad tests further indicated the addition of the degradation compounds did not significantly alter the volatile aroma composition or orthonasal perception, respectively. Altogether, subthreshold unimodal and cross-modal integration of multisensory percepts were supported to impact the flavor performance of rebaudioside A.

Keywords: Cross-modal interactions; Degradation products; Descriptive analysis; Rebaudioside A; Subthreshold flavor activity.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Diterpenes, Kaurane*
Food Additives
Smell*
Taste
Taste Perception

Substances

rebaudioside A
Diterpenes, Kaurane
Food Additives