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The smell of sweetness – how smell can be used to reduce the sugar content in beverages

PhD defence, Tuesday 30 June 2020. Anne Sjørup Bertelsen.

2020.06.30 | Sunitha Satkunam

Anne Sjørup Bertelsen

Traditionally, only taste compounds have been believed to induce sweetness, but research has shown that our other senses also contribute to the perception of sweetness. During her PhD studies, Anne Sjørup Bertelsen researched how aroma, i.e. the sense of smell, affects the sweetness perception of beverages. Anne Sjørup Bertelsen studied how different factors related to beverages influence the effect of aroma on sweetness perception and how this is dependent on different groups of consumers. The research findings contribute to the understanding of how smell can be used to maintain sweetness in beverages with less sugar. Among aromas commonly present in Danish products, vanilla aroma was found particularly suitable for the purpose. The research findings can thereby be used for both innovation and marketing of sugar-reduced beverages.

The PhD study was completed at Department of Food Science, Faculty of Technical Sciences, Aarhus University.

This summary was prepared by the PhD student.

Time: Tuesday, 30 June 2020 at 13:30
Place: To be held at Aarhus University. To receive a link to the event, please send an e-mail to Ulla Kidmose; ulla.kidmose@food.au.dk  
Title of PhD thesis: Aroma-Induced Sweetness Enhancement in Beverages: The Influence of Intrinsic Food Factors and Individual Differences
Contact information: Anne Sjørup Bertelsen, e-mail: annesbertelsen@food.au.dk
Members of the assessment committee:
Professor Lisa Methven, Department of Food and Bioprocessing Sciences, University of Reading, United Kingdom
Associate Professor Helene Christine Reinbach, Department of Food Science, University of Copenhagen, Denmark
Associate Professor Merete Edelenbos (chairman), Department of Food Science, Aarhus University, Denmark
Main supervisor: 
Associate Professor Ulla Kidmose, Department of Food Science, Aarhus University, Denmark
Tenure Track Assistant Professor Line A. Mielby, Department of Food Science, Aarhus University, Denmark
Professor and Science Team Leader Derek V. Byrne, Department of Food Science, Aarhus University, Denmark
Professor Yuan-Xia Sun, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, China 
Language: The PhD dissertation will be defended in English

The defence is public.

Due to the coronavirus situation, Aarhus University is physically closed. Therefore, the PhD thesis will not be available for reading at the offices of the PhD administration. Instead, interested parties may send an e-mail to gradschool.tech@au.dk  and receive a digital copy of the PhD thesis. Please note, it may in certain cases be necessary to make an individual arrangement to read the PhD thesis.

PhD defence
17427 / i43