这样的无糖饮品还挺“甜”

Core Insights - Recent advancements in tea flavor research by the Chinese Academy of Agricultural Sciences reveal that aroma components in tea not only influence fragrance but also significantly enhance the perception of natural sweetness [2][3] - The study provides a theoretical basis for developing natural sweetness enhancers, which holds substantial application value for sugar-free and low-sugar tea beverages and other food products [2][6] Research Findings - The research team identified a phenomenon where the perception of sweetness in tea diminishes when consumed while pinching the nose, suggesting that aroma components may play a synergistic role in enhancing sweetness perception [3][4] - A three-step research approach was employed to identify key aroma molecules, leading to the selection of 18 volatile compounds that are highly associated with sweetness [4][5] - Specific aroma components, such as linalool and geraniol, were found to increase the sweetness intensity of tea by over 15% when added to sucrose solutions [5] Industry Implications - The findings provide a new sensory modulation approach for the food industry, enhancing flavor experiences at the molecular level without solely relying on sugar or artificial sweeteners [5][6] - The research supports the trend of reducing sugar intake in beverages and foods, offering a solution for achieving "less sugar without sacrificing sweetness" [6] - Collaborations with companies are underway to validate the feasibility of aroma-enhanced sweetness technology in product development, showcasing a modern research direction for traditional beverages [6]