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A doctoral thesis at the Faculty of Veterinary Medicine, University of Murcia has allowed design lemon flavorings for use in beverages that have more stability and have achieved "a high level of consumer acceptance."

The study, by Juan Jesus Elizalde Juanicotena indicates that the lemon-flavored drinks undergo significant changes over time, what motivates the rejection by citizens.

The doctoral thesis identifies the causes of instability of these aromas, what was achieved with the use of sensory evaluation techniques and also by conducting gas chromatography analysis.

The research, which has been rated as suitable cum laude, was led by Professors José Miguel Sánchez Moliner Laencina Gosálbez.

Source: Universidad de Murcia