Development of a Low-Alcohol Drink Similar in Sensory Properties to a Full-Alcohol Drink

Autor/inn/en	Ross, Carolyn F.; Weller, Karen
Titel	Development of a Low-Alcohol Drink Similar in Sensory Properties to a Full-Alcohol Drink
Quelle	In: Journal of Alcohol and Drug Education, 52 (2008) 3, S.37-45 (9 Seiten) PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0090-1482
Schlagwörter	Drinking; Sensory Experience; Methods + Suchen Sie Ihr Suchwort? Trinken; Sinnerfahrung; Method; Methode
Abstract	The objective of this study was to examine different methods of preparation of a low-alcohol drink for use as a control in behavioral studies. Treatments included: untreated juice, juice with alcohol (rum), juice with rum floated on the surface and juice with ethanol floated on the surface. Untrained panelists (n=48) rated each drink for overall preference, alcohol aroma intensity, sweetness, sourness, "burn"/mouth-feel, alcohol flavor and perceived alcohol concentration. Alcohol flavor intensity and "burn" were the most intense in juice with rum, followed by the two floated alcohol drinks. Perceived alcohol concentration was moderate in juice with floated rum and juice with floated ethanol. Floating ethanol on top of a juice performed adequately as a sensory mimic for a full-alcohol drink. (As Provided).
Anmerkungen	American Alcohol and Drug Information Foundation. P.O. Box 10212, Lansing, MI 48901. Tel: 517-484-1770; Fax: 517-487-2474; e-mail: jadejournal@earthlink.net; Web site: http://www.jadejournal.org
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10