College

College of Health Professions

Date of Last Revision

2022-12-14 17:48:19

Major

Nutrition/Dietetics

Honors Course

NUTR_499_001

Number of Credits

2

Degree Name

Bachelor of Science

Date of Expected Graduation

Fall 2022

Abstract

Caffeine is commonly consumed throughout the world in items such as coffee, chocolate, tea, energy drinks, and carbonated soft drinks. Consumers and food manufacturers benefit from discussion surrounding caffeine because consumers use information to drive their purchases. The purpose of this paper is to describe how caffeine effects health and perceived bitterness, and the ways that the food industry modifies bitter tastes in caffeine-containing products. Moderate caffeine intake is defined as 240-400 mg/day. Moderate intake of caffeine is not correlated to increased risk of premature death caused by disease or cancer. Excessive intake (>400mg/day) is neither protective nor harmful for healthy adults. Caffeine can mask the effects of alcohol, and they should not be consumed together. Oxidation of coffee beans, tea leaves, and cocoa beans is the key to developing the flavors and aromas that we associate with coffee, tea, and chocolate. Bitterness is perceived by several taste preceptors on the tongue. The food industry uses many products, like sugar and milk, that act on those receptors so that bitter chemicals are not sensed. The food industry should continue to follow consumer trends in order to best meet consumer demands regarding preferred caffeine levels and flavor profiles.

Research Sponsor

Pei-Yang Liu

First Reader

Judith A. Juvancic-Heltzel

Second Reader

Amy Stevens

Honors Faculty Advisor

Pei-Yang Liu

Proprietary and/or Confidential Information

No

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