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Open AccessArticle

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

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CIMO—Mountain Research Centre, Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal
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Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, Portugal
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CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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LSRE—Laboratory of Separation and Reaction Engineering, Associate Laboratory LSRE/LCM, Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Chromatography 2014, 1(3), 141-158; https://doi.org/10.3390/chromatography1030141
Received: 22 August 2014 / Revised: 11 September 2014 / Accepted: 15 September 2014 / Published: 19 September 2014
In 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 L1, 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. View Full-Text
Keywords: liquid chromatography; in-house method validation; fruit beverages; dose-over-threshold value; principal component analysis liquid chromatography; in-house method validation; fruit beverages; dose-over-threshold value; principal component analysis
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MDPI and ACS Style

Dias, L.G.; Sequeira, C.; Veloso, A.C.A.; Morais, J.S.; Sousa, M.E.B.C.; Peres, A.M. 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 2014, 1, 141-158.

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