One of the easiest ways to reduce sugar is to replace it with a sweetener, but research by the Dutch research group, NIZO, shows that aroma can also serve as another way to reduce sugar.
The team established a method for identifying taste-related odor compounds in fruit juice; 18 compounds associated with sweetness were identified in a variety of fruit juices; four odor-active volatile compounds enhance the sweetness of the juice odor; three odor compounds enhance the sweet feeling of the sucrose solution . . .
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