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A size exclusion HPLC method for evaluating the individual impacts of sugars and organic acids on beverage global taste by means of calculated dose-over-threshold values

2014Journal article Open access
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dc.contributor.authorDias, L.G.
dc.contributor.authorSequeira, Cédric Basílio
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorMorais, Jorge Sá
dc.contributor.authorSousa, Mara E.B.C.
dc.contributor.authorPeres, António M.
dc.date.accessioned2015-05-12T09:43:51Z
dc.date.available2015-05-12T09:43:51Z
dc.date.issued2014
dc.description.abstractIn this work, the main organic acids (citric, malic and ascorbic acids) and sugars (glucose, fructose and sucrose) present in commercial fruit beverages (fruit carbonated soft-drinks, fruit nectars and fruit juices) were determined. A novel size exclusion high performance liquid chromatography isocratic green method, with ultraviolet and refractive index detectors coupled in series, was developed. This methodology enabled the simultaneous quantification of sugars and organic acids without any sample pre-treatment, even when peak interferences occurred. The method was in-house validated, showing a good linearity (R > 0.999), adequate detection and quantification limits (20 and 280 mg L−1, respectively), satisfactory instrumental and method precisions (relative standard deviations lower than 6%) and acceptable method accuracy (relative error lower than 5%). Sugars and organic acids profiles were used to calculate dose-over-threshold values, aiming to evaluate their individual sensory impact on beverage global taste perception. The results demonstrated that sucrose, fructose, ascorbic acid, citric acid and malic acid have the greater individual sensory impact in the overall taste of a specific beverage. Furthermore, although organic acids were present in lower concentrations than sugars, their taste influence was significant and, in some cases, higher than the sugars’ contribution towards the global sensory perception.por
dc.description.sponsorshipFCT (Fundação para a Ciência e a Tecnologia) and FEDER (Fundo Europeu de Desenvolvimento Regional) under Program COMPETE (Programa Operacional Factores de Competitividade) (Project PEst-C/EQB/LA0020/2013); by the Strategic Project PEst-OE/EQB/LA0023/2013 and by Project Reference RECI/BBB-EBI/0179/2012 (Project Number FCOMP-01-0124-FEDER-027462)por
dc.identifier.citationDias, Luís G.; Sequeira, Cédric; Veloso, Ana C.A.; Sá Morais, Jorge; Sousa, Mara E.B.C.; Peres, António M. (2014). A size exclusion HPLC method for evaluating the individual impacts of sugars and organic acids on beverage global taste by means of calculated dose-over-threshold values. Chromatography. ISSN 2227-9075. 1, p. 141-158por
dc.identifier.doi10.3390/chromatography1030141
dc.identifier.issn2227-9075
dc.identifier.urihttp://hdl.handle.net/10198/11822
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherMDPIpor
dc.relationStrategic Project - LA 20 - 2013-2014
dc.relation2013 - Strategic Project
dc.relationConsolidating Research Expertise and Resources on Cellular and Molecular Biotechnology at CEB/IBB
dc.subjectLiquid chromatographypor
dc.subjectIn-house method validationpor
dc.subjectFruit beveragespor
dc.subjectDose-over-threshold valuepor
dc.subjectPrincipal component analysispor
dc.titleA size exclusion HPLC method for evaluating the individual impacts of sugars and organic acids on beverage global taste by means of calculated dose-over-threshold valuespor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - LA 20 - 2013-2014
oaire.awardTitle2013 - Strategic Project
oaire.awardTitleConsolidating Research Expertise and Resources on Cellular and Molecular Biotechnology at CEB/IBB
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6820 - DCRRNI ID/PEst-C%2FEQB%2FLA0020%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FEQB%2FLA0023%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/RECI%2FBBB-EBI%2F0179%2F2012/PT
oaire.citation.endPage158por
oaire.citation.startPage141por
oaire.citation.titleChromatographypor
oaire.citation.volume1por
oaire.fundingStream6820 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream5876-PPCDTI
person.familyNameDias
person.familyNameMorais
person.familyNamePeres
person.givenNameLuís G.
person.givenNameJorge Sá
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-id6E11-BDED-4CB3
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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