Birzul A. N., Kirchun A. V., Pitilyak D. A., Skotel'nik S. V.


This article shows main results of the research, which was focused on the effective and quick methods of sucrose taste evaluation in soft drinks. The significance of this problem is caused by high attention level of healthy nutrition proponents to dangerously high sugar and sweeting agents concentration in beverages. The study examines 4 popular (mainly, among students) soft drinks trademarks for analysis. Experimental base of the research was made with Russian and international experience. After the degustation procedure experts ascertained that assessment of carbonated test samples is more representative than degasificated ones. The article proposes that all samples’ concentration deviations from calibration solutions characteristics are determined only by added sucrose. So the values of coloring, preserving, aromatizing, anti-oxidizing, stabilizing and pH control agents density were neglected and these deviations with sucrose concentration were explained. Subjective values of experts’ sweetness ratings were verified by instrumental control with aerometer density evaluation. Organoleptic assessment was based on the sweetness-value assignment to each drink sample. The study establishes that some trademarks have a satisfactory coherence of expert and instrumental assessment values. Statistical analysis of the results is made with calculation of Kendall’s rank correlation and concordance coefficients (comparison of “male” and “female” values). The article provides recommendations of taste assessment using for soft drinks sucrose concentration control to allow consumers to take control of their health. The main benefits of the article are compactness, complexity and validity.

Keywords: soft drinks; sucrose; fast food; tasting; safety, безалкогольные напитки; сахароза; быстрое питание; дегустация; безопасность