Sensory Evaluation of Effervescent Nutritional Supplements: Identification and Characterisation of Off-Tastes
Abstract
:1. Introduction
2. Results
2.1. The Sensory Characterisation of the Nutritional Supplements
2.1.1. Orthonasal Olfactory Properties (Smell)
2.1.2. Retronasal Olfaction
2.1.3. Aftertaste and Retronasal Odour Persistence
2.2. Effect of Retronasal Odour Perception on Taste Perceptions
3. Discussion
3.1. The Relationship Between the Composition of Nutritional Supplements and Their Sensory Characteristics
3.2. Perceptual Interactions
3.3. The Outcomes of the Study
4. Materials and Methods
4.1. Experimental Conditions
4.2. Products
4.3. Sensory Profile Procedure
4.3.1. The Recruitment and Selection of the Panel
4.3.2. Presentation of Sensory Analysis to Panellists
4.3.3. Establishment of Descriptor List
4.3.4. Training of Sensory Panel and Monitoring of Individual Performances
4.3.5. Measurement Sessions
4.4. Statistical Analyses
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Attribute | CN1 | CN2 | CN3 | CN4 |
---|---|---|---|---|
Orthonasal odour | ||||
Chemical orange | 5.60 ± 0.078 a | 0.56 ± 0.078 d | 3.46 ± 0.078 b | 2.40 ± 0.078 c |
Fresh orange | 1.10 ± 0.070 b | 0.35 ± 0.070 c | 3.13 ± 0.070 a | 0.43 ± 0.070 c |
Mature orange | 1.29 ± 0.073 b | 0.42 ± 0.073 c | 0.35 ± 0.073 c | 2.65 ± 0.073 a |
Lemon | 0.16 ± 0.050 a | 0.22 ± 0.050 a | 0.33 ± 0.050 a | 0.25 ± 0.050 a |
Mandarin | 0.37 ± 0.066 b | 0.18 ± 0.066 b | 1.21 ± 0.066 a | 0.33 ± 0.066 b |
Passion fruit | 0.33 ± 0.059 c | 2.19 ± 0.059 b | 0.29 ± 0.059 c | 3.90 ± 0.059 a |
Exotic fruits | 0.18 ± 0.064 c | 2.34 ± 0.064 a | 0.29 ± 0.064 c | 0.55 ± 0.064 b |
Yellow fruits | 0.19 ± 0.112 b | 1.39 ± 0.112 a | 0.14 ± 0.112 b | 0.36 ± 0.112 b |
Red fruits | 0.11 ± 0.039 b | 0.13 ± 0.039 a | 0.21 ± 0.039 b | 0.15 ± 0.039 b |
Attributes | CN1 | CN2 | CN3 | CN4 |
---|---|---|---|---|
Retronasal odour | ||||
Chemical orange | 5.69 ± 0.097 a | 0.55 ± 0.097 c | 2.88 ± 0.097 b | 2.60 ± 0.097 b |
Fresh orange | 1.15 ± 0.060 b | 0.26 ± 0.060 c | 2.83 ± 0.060 a | 0.37 ± 0.060 c |
Mature orange | 1.48 ± 0.041 b | 0.25 ± 0.041 d | 0.62 ± 0.041 c | 2.49 ± 0.041 a |
Lemon | 0.35 ± 0.050 ab | 0.18 ± 0.050 b | 0.47 ± 0.050 a | 0.44 ± 0.050 a |
Mandarin | 1.05 ± 0.070 a | 0.21 ± 0.070 b | 0.37 ± 0.070 b | 0.35 ± 0.070 b |
Passion fruit | 0.29 ± 0.080 c | 1.37 ± 0.080 b | 0.20 ± 0.080 c | 2.53 ± 0.080 a |
Exotic fruits | 0.43 ± 0.079 b | 2.56 ± 0.079 a | 0.41 ± 0.079 b | 0.47 ± 0.079 b |
Yellow fruits | 0.23 ± 0.063 b | 1.45 ± 0.063 a | 0.28 ± 0.063 b | 0.28 ± 0.063 b |
Red fruits | 0.15 ± 0.051 b | 2.20 ± 0.051 a | 0.13 ± 0.051 b | 0.14 ± 0.051 b |
Metallic | 0.32 ± 0.063 b | 0.50 ± 0.063 b | 0.33 ± 0.063 b | 1.70 ± 0.063 b |
Taste | ||||
Sour | 4.89 ± 0.087 a | 3.48 ± 0.087 b | 3.17 ± 0.087 bc | 2.97 ± 0.065 c |
Bitter | 1.20 ± 0.059 a | 1.70 ± 0.059 a | 0.47 ± 0.059 c | 1.82 ± 0.059 a |
Salty | 1.74 ± 0.066 ab | 1.58 ± 0.066 b | 1.86 ± 0.066 a | 1.84 ± 0.066 a |
Sweet | 4.12 ± 0.080 ab | 4.26 ± 0.080 a | 3.87 ± 0.80 bc | 3.80 ± 0.80 c |
Astringent | 0.41 ± 0.073 b | 0.49 ± 0.073 b | 0.37 ± 0.073 b | 0.98 ± 0.073 a |
Attributes | CN1 | CN2 | CN3 | CN4 |
---|---|---|---|---|
Astringent | 0.516 ± 0.065 b | 0.418 ± 0.065 b | 0.462 ± 0.065 b | 1.113 ± 0.065 a |
Metallic | 0.261 ± 0.045 b | 0.282 ± 0.045 b | 0.179 ± 0.045 b | 1.671 ± 0.045 a |
Salty | 1.500 ± 0.068 a | 1.018 ± 0.068 b | 0.953 ± 0.068 b | 1.112 ± 0.068 b |
Sour | 2.005 ± 0.082 a | 1.766 ± 0.082 a | 1.992 ± 0.082 a | 1.857 ± 0.082 a |
Bitter | 1.406 ± 0.072 ab | 1.647 ± 0.072 a | 0.369 ± 0.072 c | 1.274 ± 0.072 b |
Sweet | 2.751 ± 0.078 b | 3.313 ± 0.078 a | 2.841 ± 0.78 b | 2.694 ± 0.78 b |
CN1 | CN2 | CN3 | CN4 | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Attributes | With nose-clip | Without nose-clip | p-value | With nose-clip | Without nose-clip | p-value | With nose-clip | Without nose-clip | p-value | With nose-clip | Without nose-clip | p-value |
During tasting | ||||||||||||
Sour | 5.03 | 4.91 | 0.168 | 3.68 | 3.49 | 0.258 | 3.28 | 3.15 | 0.309 | 3.45 | 2.96 | 0.001 |
Bitter | 1.44 | 1.23 | 0.035 | 2.10 | 1.68 | <0.0001 | 1.17 | 0.44 | <0.0001 | 1.37 | 1.72 | 0.005 |
Astringent | 0.97 | 0.44 | <0.0001 | 0.79 | 0.49 | 0.064 | 0.48 | 0.37 | 0.396 | 1.39 | 0.96 | <0.0001 |
Metallic | 0.20 | 0.35 | 0.061 | 0.20 | 0.50 | 0.007 | 0.12 | 0.32 | 0.022 | 0.24 | 1.66 | <0.0001 |
Salty | 1.98 | 1.75 | 0.017 | 1.39 | 1.59 | 0.128 | 1.79 | 1.83 | 0.744 | 1.90 | 1.83 | 0.617 |
Sweet | 3.61 | 4.13 | <0.0001 | 3.52 | 4.25 | <0.0001 | 3.35 | 3.83 | <0.0001 | 3.62 | 3.78 | 0.266 |
After tasting | ||||||||||||
Sour | 3.68 | 1.99 | <0.0001 | 1.46 | 1.77 | 0.040 | 1.34 | 2.02 | <0.0001 | 1.89 | 1.82 | 0.63 |
Bitter | 1.29 | 1.42 | 0.093 | 2.77 | 1.57 | <0.0001 | 0.69 | 0.37 | 0.004 | 0.97 | 1.21 | 0.06 |
Astringent | 1.27 | 0.56 | <0.0001 | 0.53 | 0.43 | 0.503 | 0.62 | 0.46 | 0.149 | 1.44 | 1.04 | 0.009 |
Metallic | 0.18 | 0.28 | 0.180 | 0.25 | 0.28 | 0.718 | 0.19 | 0.20 | 0.852 | 0.16 | 1.60 | <0.0001 |
Salty | 1.14 | 1.46 | 0.015 | 0.93 | 0.97 | 0.791 | 0.84 | 0.95 | 0.400 | 0.85 | 1.14 | 0.061 |
Sweet | 1.96 | 2.69 | <0.0001 | 2.19 | 3.28 | <0.0001 | 2.16 | 2.83 | <0.0001 | 2.28 | 2.62 | 0.005 |
CN1 | CN2 | CN3 | CN4 | |
---|---|---|---|---|
Vitamins | ||||
B1 (Thiamine phosphate; Thiamine hydrochloride) | 15 mg | 1.4 mg | 3.1 mg | |
B2 (Riboflavin phosphate) | 15 mg | 1.6 mg | 4 mg | |
B3 (Nicotinamide) | 50 mg | 18 mg | 45 mg | |
B5 (Calcium pantothenate) | 23 mg | 6 mg | 17 mg | |
B6 (Pyridoxine hydrochloride) | 10 mg | 2 mg | 4 mg | |
B8 (D-biotin) | 0.15 mg | 0.15 mg | 145 µg | |
B9 (Folic acid) | 0.4 mg | 200 µg | 430 µg | |
B12 (Cobalamin (0.1%)) | 10 µg | 1 µg | 3 µg | |
C (Ascorbic acid) | 500 mg | 60 mg | 1000 mg | 180 mg |
A (Palmitate (100%)) | 0.86 mg | |||
D (Cholecalciferol (100%)) | 12 mg | |||
E (Tocopherol acetate (50%)) | 5 µg | |||
K (Phylloquinone (5%)) | 20 µg | |||
Minerals | ||||
Calcium (Calcium carbonate; Calcium phosphate) | 100 mg | 100 mg | 120 mg | |
Magnesium (Magnesium carbonate; Magnesium sulphate; Magnesium oxide) | 100 mg | 100 mg | 80 mg | |
Iron (Iron pyrophosphate) | 8 mg | |||
Iodide | 150 µg | |||
Zinc (Zinc citrate trihydrate) | 10 mg | 5 mg | 4.4 mg | |
Manganese (Manganese sulphate) | 500 µg | |||
Copper (Copper citrate hemipentahydrate) | 1 mg | |||
Molybdenum (Sodium molybdenum) | 50 µg | |||
Selenium (Sodium selenite) | 55 µg | |||
Caffeine | 40 mg |
Consumption Phases and Assessment Guidelines | Sensory Modalities Assessed | Descriptors | Definitions | Sensory References |
---|---|---|---|---|
Before tasting «Place the tablet in the provided cup. Wait for the tablet to completely dissolve in water, indicated by the visual disappearance of the tablet in the cup. Bring the sample to your nose and record the olfactory intensity of the specified attributes.» | Olfactory (9) | Fresh orange | Characteristic odour of freshly squeezed orange | NI |
Mature orange | Characteristic odour of an orange in an advanced state of decomposition (presence of mould) | NI | ||
Chemical orange | Characteristic odour of certain confectionery products or carbonated orange-flavoured drinks. | NI | ||
Mandarin | Characteristic odour of the fruit and/or its juice | NI | ||
Passion fruit | Characteristic odour of the fruit and/or its juice | NI | ||
Lemon | Characteristic odour of the fruit and/or its juice | NI | ||
Exotic fruits | Characteristic odour of a blend of different exotic fruits (mango, pineapple, banana) squeezed together | NI | ||
Red fruits | Characteristic odour of a blend of different pressed red fruits (strawberry, raspberry) | NI | ||
Yellow fruits | Characteristic odour of a blend of different pressed yellow fruits (peach, apricot, nectarine) | NI | ||
During tasting «After evaluating the olfactory descriptors, proceed with the assessment of the gustatory descriptors. To do so, bring the sample to your mouth and promptly record the gustatory intensity of the specified attributes.» | Gustatory (5) | Sour | Elemental flavour produced by dilute aqueous solutions of various substances such as citric acid or tartaric acid | Negative terminal (0): Evian water Positive terminal (10): Citric acid (1.8 g/L) + Evian water |
Sweet | A basic flavour produced by dilute solutions of various substances such as sucrose or aspartame | Negative terminal (0): Evian water Positive terminal (10): Sucrose (80 g/L) + Evian water | ||
Salty | Elemental flavour caused by diluted substances such as sodium chloride | Negative terminal (0): Evian water Positive terminal (10): Sodium chloride (6 g/L) + Evian water | ||
Bitter | Elemental flavour caused by dilute solutions of various substances such as caffeine or quinine hydrochloride | Negative terminal (0): Evian water Positive terminal (10): Caffeine (1.5 g/L) + Evian water | ||
Astringent | A complex sensation, accompanied by a contraction, stretching or wrinkling of the oral mucosa, produced by substances such as the tannins in wine | Negative terminal (0): Evian water Positive terminal (10): Tannic acid (1 g/L) + Evian water |
Consumption Phases and Assessment Guidelines | Sensory Modalities Assessed | Descriptors | Definitions | Sensory References |
---|---|---|---|---|
During tasting «After evaluating the olfactory descriptors, proceed with the assessment of the aromatic descriptors. To do so, bring the sample to your mouth and promptly record the aromatic intensity of the specified attributes.» | Aromatic (10) | Fresh orange | Characteristic aroma of freshly squeezed orange | NI |
Mature orange | Characteristic of an orange in an advanced state of decomposition (presence of mould) | NI | ||
Chemical orange | Characteristic aroma of certain confectionery products or carbonated orange-flavoured drinks | NI | ||
Mandarin | Characteristic aroma of the fruit and/or its juice | NI | ||
Passion fruit | Characteristic aroma of the fruit and/or its juice | NI | ||
Lemon | Characteristic aroma of the fruit and/or its juice | NI | ||
Exotic fruits | Characteristic aroma of a blend of different exotic fruits (mango, pineapple, banana) squeezed together | NI | ||
Red fruits | Characteristic aroma of a blend of different pressed red fruits (strawberry, raspberry) | NI | ||
Yellow fruits | Characteristic aroma of a blend of different pressed yellow fruits (peach, apricot, nectarine) | NI | ||
Metallic | Sensation caused by substances such as ferrous sulphate, similar to that felt when the tongue or oral mucosa is cut | Negative terminal (0): Evian water Positive terminal (10): Ferrous sulphate (0.1 g/L) + Evian water | ||
After tasting «You will proceed with the evaluation of the persistence of gustatory descriptors. To do so, bring the sample to your mouth and record the gustatory intensity of the specified attributes 10 s after complete ingestion of the sample.» | Aftertaste (5) | Sour | Elemental flavour produced by dilute aqueous solutions of various substances such as citric acid or tartaric acid | Negative terminal (0): Evian water Positive terminal (10): Citric acid (1.8 g/L) + Evian water |
Sweet | A basic flavour produced by dilute solutions of various substances such as sucrose or aspartame | Negative terminal (0): Evian water Positive terminal (10): Sucrose (80 g/L) + Evian water | ||
Salty | Elemental flavour caused by diluted substances such as sodium chloride | Negative terminal (0): Evian water Positive terminal (10): Sodium chloride (6 g/L) + Evian water | ||
Bitter | Elemental flavour caused by dilute solutions of various substances such as caffeine or quinine hydrochloride | Negative terminal (0): Evian water Positive terminal (10): Caffeine (1.5 g/L) + Evian water | ||
Astringent | A complex sensation, accompanied by a contraction, stretching or wrinkling of the oral mucosa, produced by substances such as the tannins in wine | Negative terminal (0): Evian water Positive terminal (10): Tannic acid (1 g/L) + Evian water |
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Delompré, T.; Martin, C.; Briand, L.; Salles, C. Sensory Evaluation of Effervescent Nutritional Supplements: Identification and Characterisation of Off-Tastes. Molecules 2025, 30, 854. https://doi.org/10.3390/molecules30040854
Delompré T, Martin C, Briand L, Salles C. Sensory Evaluation of Effervescent Nutritional Supplements: Identification and Characterisation of Off-Tastes. Molecules. 2025; 30(4):854. https://doi.org/10.3390/molecules30040854
Chicago/Turabian StyleDelompré, Thomas, Christophe Martin, Loïc Briand, and Christian Salles. 2025. "Sensory Evaluation of Effervescent Nutritional Supplements: Identification and Characterisation of Off-Tastes" Molecules 30, no. 4: 854. https://doi.org/10.3390/molecules30040854
APA StyleDelompré, T., Martin, C., Briand, L., & Salles, C. (2025). Sensory Evaluation of Effervescent Nutritional Supplements: Identification and Characterisation of Off-Tastes. Molecules, 30(4), 854. https://doi.org/10.3390/molecules30040854