The Effect of Carbonation Level on the Sensory Properties of Flavored Milk Beverages

¹ Department of Food Science and Technology, Oregon State University, Corvallis 97331-6602

Raspberry, strawberry, peach, and root beer flavored milks were carbonated at subthreshold, low, and high carbonation levels with mean carbonation volumes of <.60, .74, and 1.42, respectively. The effect of carbonation on perceived aroma and flavor by mouth attributes was determined through evaluation by a trained panel. Panelists detected a significant difference in carbonation intensity between the high carbonation level and the subthreshold and low carbonation levels. Carbonation significantly suppressed cooked milk aroma and flavor by mouth at the low and high carbonation levels, but CO₂ significantly enhanced sourness and astringency at the high carbonation level. Chalkiness and bitterness were rated significantly higher at the high carbonation level than at the low or subthreshold levels.

Key Words: sensory • milk • carbonation • descriptive

Submitted on November 19, 1990
Accepted on February 26, 1991