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Effect of Viscosity on the Detection of Relative Sweetness Intensity of Sucrose Solutions
Author(s) -
STONE HERBERT,
OLIVER SHIRLEY
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb15425.x
Subject(s) - carboxymethyl cellulose , sweetness , tragacanth , mouthfeel , viscometer , rheology , sucrose , viscosity , xanthan gum , chemistry , food science , chromatography , materials science , sugar , composite material , sodium , organic chemistry , raw material
SUMMARY Data are presented to demonstrate the relationship between the subjective mouthfeel of selected gums, cornstarch, gum tragacanth, carboxymethyl cellulose and methyl cellulose, and their rheological properties as measured by a viscosimeter. The mouthfeel of the gum solutions was evaluated subjectively on a 7‐point intensity scale of degree of sliminess. The viscous solutions containing sucrose were ranked more sweet by most of the panel; however, rankings between pairs of viscous and non‐viscous solutions were not significantly different. Sucrose detection thresholds for the panel also changed as a function of viscosity. Sensitivity for sucrose was highest in water, lowest in the presence of carboxymethyl cellulose, and intermediate with cornstarch. The results of these tests and their application to foods is discussed.