Statistical Sampling for Masking Saltiness and Enhancing Sweetness

• Activity Number: 312
• Type: Contributed
• Date/Time: Tuesday, August 6, 2013 : 8:30 AM to 10:20 AM
• Sponsor: Survey Research Methods Section
• Author(s): Shankang Qu*+ and Laura Nattress and Winsome Johnson and Robert Saunders
• Companies: PepsiCo and PepsiCo and PepsiCo and PepsiCo
• Keywords: Sensory ; Masker ; Experimental Design ; Panelist ; Ranking

Abstract

A new drink formula, designed for athletes, contains a higher concentration of electrolytes than the regular drink product. Recent research demonstrates that a new carbohydrate blend may be more beneficial to athletes' endurance. Product development was tasked with optimizing the formula with the recommended blend. Additionally, optimization was required to reduce the salty taste that results from the higher electrolyte content. The primary objective was to assess the technical feasibility to decrease and mask salty taste intensity of the experimental formula. The secondary objective was to assess the technical feasibility to increase sweet taste intensity. A multi-stage designed experiment for more in-depth evaluations with three blinded controls within runs was carried out. The controls were control (100% salt concentration) and two benchmark samples: 75%/50% salt concentrations. The sample was 100% salt concentration plus masker. Sensory panelists were screened for their salty/sweet taste acuity and were trained to use the ranking test method. The optimal combination of the modulators reducing the intensity of salty taste while enhancing sweetness was successfully identified.