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INTENSIFICATION OF FRUIT‐FLAVORS BY ASPARTAME
Author(s) -
BALDWIN RUTH E.,
KORSCHGEN BERNICE M.
Publication year - 1979
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.1365-2621.1979.tb08546.x
Subject(s) - aspartame , sweetness , sucrose , food science , chemistry , flavor , orange (colour) , sugar , orange juice
ABSTRACT Orange‐, cherry‐, and strawberry‐flavored noncarbonated beverages containing 0.065% Aspartame were equivalent in sweetness to beverages containing 9.52% sucrose. The same flavors in gelatin desserts sweetened with 15% sucrose were equivalent to those sweetened with 0.070% Aspartame. Sensory scores indicated that both orange‐and cherry‐flavored beverages had a significantly higher intensity of fruit‐flavor than their counterparts sweetened with sucrose. However, in the strawberry‐flavored beverages or in the three flavored gelatins, no such differences in intensity of fruit‐flavors were found between products sweetened with Aspartame or sucrose.