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Flavour assessment of sugar solutions
Author(s) -
Chappell Gweneth M.
Publication year - 1953
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740040708
Subject(s) - sugar , flavour , sweetness , food science , sucrose , maltose , chemistry , fructose , wine tasting , taste , added sugar , lactose , aspartame , orange (colour) , salt (chemistry) , organic chemistry , wine
An untrained tasting panel reported that sucrose was the most acceptable sugar, maltose the least acceptable, fructose the sweetest and lactose the least sweet. With added flavouring oils a higher concentration proved acceptable and there was more uniformity of opinion. Flavouring agents differed in their appeal to members of the panel. The addition of very small amounts of common salt to flavoured sugar solutions apparently increases the strength of the added flavour, the sweetness of the solution and, to some persons, its acceptability. Stronger flavours masked the taste of salt, weaker ones did not. More than half the panel found that higher concentrations of sugar enhanced the flavour of orange and lemon oil.