| 摘要 |
When relatively high concentrations of minerals and possibly vitamins are added to fruit drinks, fruit-vegetable drinks and vegetable drinks, adverse effects on the aroma cannot be avoided. According to the invention, a fruit juice and/or fruit pulp of at least one representative of tropical fruits with intense aroma from the group comprising Anacardiaceae, Annonaceae, Myrtaceae, Passifloraceae, Rosaceae and Solanaceae, selected by sensory analysis in accordance with ISO Guidelines 6564 and 8587 is added to the drinks. As a result, the negative flavour profile caused by the addition of minerals is masked and a harmonious drink is obtained, balanced according to sensory aspects. |
