STATISTICAL ANALYSIS OF THREE DIFFERENT FLAVOR

ENHANCERS WINE, HIGH FRUCTOSE CORN SYRUP, AND

CITRIC ACID IN FOOD
Renz Bareo1, Ahrron Carmona 1, Alleyromae Indong1, Maryjoy Madriaga1,
Crizaldo Mempin Jr.1,Aldrin Pragacha1, Alexis Tumulak1, Mary Grace Victorino,
Ezekiel Yudel Yungao1,Krissa Jean Zipagan1
1
Department of Physical Sciences, College of Science, Polytechnic University of the Philippines Sta. Mesa,Manila

Abstract
In this study, three different products, namely Muchos Nachos, Cookie Krunch, and Hawaiian
Pineapple Punch were enhanced using three different flavor enhancers wine, high fructose corn
syrup (HFCS), and citric acid respectively. The wine was used for the meat in Muchos Nachos,
while high fructose corn syrup (HFCS) for the cookies in Cookie Krunch, and lastly citric acid for
the pineapple juice in Hawaiian Pineapple Punch. The enhancers were used in three different ratios
(sample A, B and C) for each product and were given to 75 respondents for evaluation. Each
sample of the product were scored with four (4) criteria appearance, smell and texture with 20
points as total score, and taste with 25 points as total score. The evaluations of the scores given by
the respondents were statistically analyzed and using One-Way ANOVA. Although all enhanced
product were given mostly with high score, the interpreted data showed no significant difference
between three diff. ratios of each enhancer.

plums, etc) but most wines are made with wine

1. INTRODUCTION
One of the most important qualities of our food is
the flavor it has to taste good. All flavors are a
subtle mix of the five basic tastes salt, sweet,
bitter, sour and savory combined with the
aromas that the foods give off, which are a
crucial part of the way foods taste. (FAIA, 2012)
Flavor enhancers are used to bring out the flavor
in a wide range of foods without adding a flavor
of their own. For example, monosodium
glutamate (E621), known as MSG, is added to
processed foods, especially soups, sauces and
sausages. (FAIA, 2012).
Flavor enhancers are also used in a wide range of
other foods including savory snacks, prepared
meals and condiments. Salt, although not classed
as a food additive, is the most widely used flavor
enhancer. Wine, citric acid and high fructose
corn syrup are some example of flavor
enhancers.
Wine is an alcoholic beverage made with the
fermented juice of grapes. Technically, wine can
be made with any fruit (i.e. apples, cranberries,
grapes, which are different than table grapes
(Winefolly, 2015). Wine is generally composed
of about 87.7% water, 11% alcohol, 1% acid, and
0.2% tannins ("Food-Info.net : What is wine?",
2016). There are several facets that explain
wines unique flavor: acidity, sweetness, alcohol,
tannin, and aroma compounds produced in
fermentation ("What is Wine? A beautiful
explanation | Wine Folly", 2015).
High-fructose corn syrup (HFCS) is a manmade
sweetener thats found in a wide range of
processed foods, from ketchup and cereals to
crackers and salad dressings. It also sweetens just
about all of the (regular) soda Americans drink.
Metabolic studies suggest our bodies break down
and use HFCS and sucrose the same way
(Hendley, 2016). In terms of composition, high
fructose corn syrup is nearly identical to table
sugar (sucrose), which is composed of 50 percent
fructose and 50 percent glucose. Glucose is one
of the simplest forms of sugar that serves as a
building block for most carbohydrates. Fructose
is a simple sugar commonly found in fruits and
honey.
HFCS is a sweetener made from corn, comes in

two primary compositionsHFCS-42 and
HFCS-55. This means it is composed of either 42
percent or 55 percent fructose, with the
remaining sugars being primarily glucose and
higher sugars which are composed of chains of
glucose ("About High Fructose Corn Syrup
Corn Refiners Association", 2016).
Citric acid is an organic acid that is a component
of all aerobic living organismsmost
abundantly, and not surprisingly, in citrus
fruit. This weak acid has been used as an
additive in processed foods for more than 100
years as a preservative, a sour flavoring, or an
emulsifying agent. Known from the eighth
century, but first isolated in 1784 by Carl
Wilhelm Scheele from lemon juice, industrial
scale citric acid production began in the late
nineteenth centurymade from Italian lemons.
World War I interrupted this cycle and an
American food chemist, James Currie,
discovered a process for making citric acid from
mold in 1917. Pfizer started to produce citric acid
from molds in 1919 (Canon, 2015).
Citric acid is a common food additive and is
found in everything from sodas to candies. A
small amount of citric acid can boost the
"tanginess" of certain candy flavors like lemon,
lime, orange, and raspberry candies, and make
them taste more natural and similar to the raw
fruits. A larger amount of citric acid is used to
produce candies that are very sour, like the sour
gummy worms that have become popular
(LaBau, 2016).
2. METHODOLOGY
2.1 Muchos Nachos
Garlic and onion was sauted with 0.5 kg ground
pork in a pot and then 4 cups of wine was put in
it. Letting the wine cook the meat and simmer
until the wine was reduced. Pinch of salt was
added to taste. In a plate, the nachos were added
and on the nachos 3 pcs of small tomato pieces
were added on it and then addition of a pinch of
2
cucumber tidbits and small lettuce pieces. The
sauted ground pork was added on the nachos
and then mayo and cheese were also added onto
it.
2.2 Cookie Krunch
Oven was preheat to 350 oF and then a piece of
parchment paper was placed over the baking
sheet. 1 can of white beans that were drained and
rinsed was mixed with cup of quick oats into
the food processor. And then cup peanut
butter, 1 teaspoon vanilla extract, teaspoon
baking soda, 1 teaspoon baking powder,
teaspoon salt, and 1/3 cup high fructose corn
syrup was put into the food processor. The
ingredients were blended until it was
homogenized. Then 1/3 cup of unsweetened
baking chocolate that were cut into chunks were
mixed into the food processor. The cookies were
bake for 8-10 minutes until it they became
golden brown. It was transferred to a wire rack
and it was cooled there completely.
2.3 Hawaiian Pineapple Punch
Pineapple limeade was done by mixing 1/3 cup
of sugar with 3 cups of pineapple juice and
fresh lemon lime as citric acid. The solution was
mixed thoroughly until the sugar was dissolved.
It was chilled for at least 4 hours. Then, 1 quart
of carbonated lemon-lime beverage was added to
the solution.
3. RESULTS AND DISCUSSION
To determine which enhancer satisfied the 75
respondents participated, One-Way ANOVA was
used to test the significant differences of the
impact to taste, appearance, smell and texture in
each three independent variables with three
different flavor enhancers.
The independent variables used were the meat in
Muchos Nachos, cookies in cookie Krunch and
the pineapple juice in the Hawaiian Pineapple
Punch.
 3

3.1 Muchos Nachos homemade wine was used while commercial

wine was used in sample C, and combination of
For the meat in Muchos Nachos, two different both wines was used in sample B.
wines were used to enhance its flavor however; it
also affected the smell of the meat. In sample A,

3.1.1 Effect of Different Flavors of Wine to the Taste of the Meat

Table 1.1. ANOVA: Single Factor for the Taste of the Meat Samples
SUMMARY
Groups Count Sum Average Variance
SAMPLE A 75 1760 23.467 5.550
SAMPLE B 75 1693 22.573 10.194
SAMPLE C 75 1716 22.880 5.377

ANOVA
Source of Variation SS Df MS F P-value F crit
Between Groups 30.9067 2.0000 15.4533 2.1950 0.1138 3.0365
Within Groups 1562.9333 222.0000 7.0402

Total 1593.84 224

Figure 1.1. Box and whisker for the taste of the three samples with different ratios of wine
 4

Figure 1.2. Distribution of scores for the taste of sample A of Muchos Nachos

Figure 1.3. Distribution of scores for the taste of sample B of Muchos Nachos

Figure 1.4. Distribution of scores for the taste of sample C of Muchos Nachos
 5

3.1.2 Effect of Different Flavors of Wine to the Smell of the Meat

Table 1.2. ANOVA: Single Factor for the Smell of the Meat Samples
SUMMARY
Groups Count Sum Average Variance
SAMPLE A 75 1442 19.22667 2.06955
SAMPLE B 75 1427 19.02667 3.08036
SAMPLE C 75 1427 19.02667 2.81009

ANOVA
Source of Variation SS Df MS F P-value F crit
Between Groups 2 2 1 0.37688 0.68643 3.03652
Within Groups 589.04 222 2.653

Total 591.04 224

Figure 1.5. Box and whisker for the texture of the three samples with different ratios of wine

Figure 1.6. Distribution of scores for the texture of sample A of Muchos Nachos
 6

Figure 1.7. Distribution of scores for the texture of sample B of Muchos Nachos

Figure 1.8. Distribution of scores for the texture of sample C of Muchos Nachos
 7

3.2 Cookie Krunch

To enhance the flavor of the cookies, high
fructose corn syrup was used to improve its
sweetness but then, it also affected its texture.
In sample C, HFCS was used while sucrose
was used in sample A, and combination of both
sugars was used in sample B.
According to the tables 2.1 and 2.2, results
have showed that Fcrit is greater than the F
value and the P-value > -value (0.05). Figures
2.2 to 2.4 and fig. 2.6 to 2.8 showed that 53-
84% of the respondents gave high scores for
the taste and 40-52% of the respondents gave
high score for the texture of the cookies that
was enhanced.

3.2.1 Effect of Different Ratios of High Fructose Corn Syrup to the Taste of Cookies

Table 2.1. ANOVA: Single Factor for the Taste of the Cookie Samples
SUMMARY
Groups Count Sum Average Variance
SAMPLE A 75 1561 21.09459 9.94983
SAMPLE B 75 1582 21.37837 13.1151
SAMPLE C 75 1584 21.40540 13.7786

ANOVA
Source of Variation SS df MS F P-value F crit
Between Groups 4.38738 2 2.19369 0.17862 0.83654 3.03708
Within Groups 2689.5811 219 12.28119

Total 2693.96846 221

Figure 2.1. Box and Whisker for the taste of the three samples with different ratios of HFCS
 8

Figure 2.2. Distribution of scores for the taste of sample A of Cookie Krunch

Figure 2.3. Distribution of scores for the taste of sample B of Cookie Krunch

Figure 2.4. Distribution of scores for the taste of sample C of Cookie Krunch
 9

3.2.1 Effect of Different Ratios of High Fructose Corn Syrup to the Texture of Cookies

Table 2.2. ANOVA: Single Factor for the Texture of the Cookie Samples
SUMMARY
Groups Count Sum Average Variance
SAMPLE A 75 1362 18.16 4.67675
SAMPLE B 75 1347 17.96 5.14702
SAMPLE C 75 1333 17.7733333 8.66414

ANOVA
Source of Variation SS df MS F P-value F crit
Between Groups 5.60888 2 2.80444 0.45507 0.63499 3.03652
Within Groups 1368.10667 222 6.16264

Total 1373.71556 224

Figure 2.5. Box and Whisker for the texture of the three sample with different ratios of HFCS

Figure 2.6. Distribution of scores for the texture of sample A of Cookie Krunch
 10

Figure 2.7. Distribution of scores for the texture of sample B of Cookie Krunch

Figure 2.8. Distribution of scores for the texture of sample C of Cookie Krunch

3.3 Hawaiian Pineapple Punch

For the enhancement of the Hawaiian
Pineapple Punch flavor, citric acid from lemon
fruit and citric acid from a commercialized
lemon extract was used to improve its sour
taste. In sample A, the citric acid from
commercialize lemon extract was used, while
in sample C the citric acid from lemon fruit
was used and in sample B the cobination of
both citric acid for commercialized and natural
lemon was used.
Based on Table 3.1 and 3.2, the Fcrit is greater
than the F value and the P-value > -value
(=0.05), indicating that there are no
significant differences on the effect of the
different ratios of enhancer. Also, Fig. 3.2 to
3.4 and fig. 3.6 to 3.8 showed that 65-69%
gave high scores for the taste and 59-72% gave
high scores for texture of the pineapple juice
that was enhanced.
 11

3.3.1 Effect Of Different Ratios Of Citric Acid To Flavor Of Pineapple Juice

Table 3.1. ANOVA: Single Factor for the Taste of the Juice Samples
SUMMARY
Groups Count Sum Average Variance
SAMPLE A 75 1624 21.94594 10.95594
SAMPLE B 75 1646 22.24324 8.84413
SAMPLE C 75 1688 22.81081 5.90892

ANOVA
Source of Variation SS df MS F P-value F crit
Between Groups 28.57657 2 14.28828 1.66730 0.19114 3.03708
Within Groups 1876.7568 219 8.56966

Total 1905.3333 221

Figure 3.1. Box and Whisker for the taste of the three samples with different ratios of citric acid.

Figure 3.2. Distribution of scores for the taste of sample A of Hawaiian Pineapple Punch
 12

Figure 3.3. Distribution of scores for the taste of sample B of Hawaiian Pineapple Punch

Figure 3.4. Distribution of scores for the taste of sample C of Hawaiian Pineapple Punch
 13

3.3.2 Effect Of Different Ratios Of Citric Acid To Texture Of Pineapple Juice

Table 3.2. ANOVA: Single Factor for the Texture of the Three Samples
SUMMARY
Groups Count Sum Average Variance
15 74 1413 19.09459 2.71695
15 74 1401 18.93243 3.24194
15 74 1420 19.18918 2.64864

ANOVA
Source of Variation SS df MS F P-value F crit
Between Groups 2.49549 2 1.24774 0.43487 0.64790 3.03708
Within Groups 628.35135 219 2.86918

Total 630.84684 221

Figure 3.5. Box and Whisker for texture of the three samples with different ratios of citric acid
 14

Figure 3.6. Distribution of scores for the texture of sample A of Ctric Acid Pineapple Juice

Figure 3.7. Distribution of scores for the texture of sample B of Citric Acid Pineapple Juice

Figure 3.8. Distribution of scores for the texture of sample C of Citric Acid Pineapple Juice
 15

Conclusion Additives/fl/What-is-Ascorbic-Acid.htm.
2016
The data and statistical analysis showed that
5. "Vanilla", C.H. Breedlove, ChemMatters,
there are very small differences among sample
1988, April, 8.
A, B, and C of each product in each criteria
6. "The Determination of Vanillin in Vanilla
used, taste and smell for Muchos Nachos and
Extract", E.W. Ainscough and A.M.
taste and texture for Cookie Krunch and
Brodie, J. Chem. Ed., 1990, 67, 1069-1071.
Hawaiian Pineapple Punch. However, the
difference of the effect to different ratios of
flavor enhancers to the product cant be
determined due to the great number of
respondents that gave the same score to the
product in each criteria, although the score that
was given by most of the respondents are
almost perfect showing the effectiveness of the
three enhancers

References

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16
 STATISTICAL ANALYSIS OF THREE DIFFERENT FLAVOR
ENHANCERS WINE, HIGH FRUCTOSE CORN SYRUP, AND
CITRIC ACID IN FOOD
Renz Bareo1, Ahrron Carmona 1, Alleyromae Indong1, Maryjoy Madriaga1,
Crizaldo Mempin Jr.1,Aldrin Pragacha1, Alexis Tumulak1, Mary Grace Victorino,
Ezekiel Yudel Yungao1,Krissa Jean Zipagan1
1
Department of Physical Sciences, College of Science, Polytechnic University of the Philippines Sta. Mesa,Manila
 STATISTICAL ANALYSIS OF THREE DIFFERENT FLAVOR
ENHANCERS WINE, HIGH FRUCTOSE CORN SYRUP, AND
CITRIC ACID IN FOOD
Renz Bareo1, Ahrron Carmona 1, Alleyromae Indong1, Maryjoy Madriaga1,
Crizaldo Mempin Jr.1,Aldrin Pragacha1, Alexis Tumulak1, Mary Grace Victorino,
Ezekiel Yudel Yungao1,Krissa Jean Zipagan1
1
Department of Physical Sciences, College of Science, Polytechnic University of the Philippines Sta. Mesa,Manila