Strawberry flavor reconstitution and the impact of methyl anthranilate on strawberry flavor

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dc.contributor.authorBecerra, Cynthia G.
dc.contributor.authorDu, Xiaofen
dc.contributor.authorPlotto, Anne
dc.date.accessioned2019-04-23T18:22:39Z
dc.date.available2019-04-23T18:22:39Z
dc.date.issued2019
dc.descriptionCreative Arts and Research Symposiumen_US
dc.description.abstractThe objective of this study is to investigate the contribution of Methyl Anthranilate (MA) to strawberry flavor using descriptive sensory analysis of reconstituted strawberry flavor and MA spiking study. A 12‐member trained panel developed a sensory profile of strawberry flavor using quantitative descriptive analysis (QDA). Secondly, strawberry flavor was created, based on published analytical work and trial and error. Lastly, different levels of MA (0.01, 0.02, 0.04, and 0.08 PPM) spiking in strawberry flavor was blended in a synthetic taste base solution (9% sucrose, 0.54% citric acid, and 0.06% malic acid) and de‐odorized strawberry puree was evaluated by the QDA panel. It was observed that MA enhanced strawberry, fresh, fruity, ripe, candy, and seedy notes at a low level. At a relatively high level, the sensory profiles changed to floral (soapy), grape‐like notes. This study provided knowledge on strawberry descriptive analysis and clarified the role of MA in strawberry flavor. (Faculty Sponsor: Dr. Xiaofen Du)en_US
dc.identifier.urihttps://hdl.handle.net/11274/11229
dc.language.isoen_USen_US
dc.subjectMethyl anthranilateen_US
dc.subjectFragaria × ananassaen_US
dc.titleStrawberry flavor reconstitution and the impact of methyl anthranilate on strawberry flavoren_US
dc.typePresentationen_US

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Student Creative Arts and Research Symposium | 2019
Student Creative Arts and Research Symposium | 2019