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Sensory Evaluation of Sweetened Flavored Carbonated Milk Beverages¹

Department of Food Science and Technology, Oregon State University, Wiegand Hall, Corvallis 97331

ABSTRACT

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 sensory rating of viscosity but no effect on that of overall flavor intensity, sweetness, and blueberry flavor.

A consumer-style panel evaluated carbonated beverages sweetened with the four different types of sweeteners. Approximately 50% of the panelists indicated that they liked the products. Carbonation and sweetness levels were near optimum; however, blueberry flavor level was judged to be too low. Sucrose and high fructose corn syrup were determined to be more acceptable sweeteners in the beverages than either aspartame or pear concentrate.

¹ Oregon State University Agricultural Experiment Station Technical Paper Number 8483.