Sensory Quality of Selected Sweeteners: Aqueous and Lipid Model Systems
PATRICIA A. REDLINGER, CAROLE S. SETSER
Journal of Food Science
Abstract
ABSTRACT The sweetness characteristics of sucrose, fructose, aspartame, acesulfame K, sodium saccharin and calcium cyclamate were studied in aqueous and lipid model food systems with and without lemon or vanilla flavoring. Anchored linear scales were used to evaluate sweetened model systems for initial, maximum and residual sweetness intensity and nonsweet aftertaste. Data were analyzed by analyses of variance. Flavor did not influence sweetness, except where residual sweetness was more intense in lemon and vanilla solutions than in plain solutions. No sweetener was perceived exactly like sucrose. Intensity and sweetness profiles varied between systems and among sweeteners. Character of the food system influenced perceptions of sweetness and aftertaste.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
sweetness characteristics influenced food system
“Character of the food system influenced perceptions of sweetness and aftertaste.”
residual sweetness more intense lemon and vanilla solutions
“Flavor did not influence sweetness, except where residual sweetness was more intense in lemon and vanilla solutions than in plain solutions.”