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EFFECT OF SURFACTANTS ON THE TASTE AND FLAVOR OF DRINKING CHOCOLATE
Author(s) -
BIRCH G. G.,
OGUNMOYELA G.
Publication year - 1980
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.1365-2621.1980.tb07492.x
Subject(s) - sweetness , taste , pulmonary surfactant , flavor , food science , chemistry , sucrose , chromatography , biochemistry
The taste, flavor and persistence of response were evaluated in chocolate drinks at 50–55°C, containing increasing concentrations of either glycerol monostearate or lecithin. Each surfactant decreased flavor but increased sweetness and persistence time, and polarimetric evidence suggests that a complex between surfactant and sucrose molecules might account in part for the taste phenomena observed. When subjective intensity of sweetness in the drinks is plotted against increasing concentration of added sucrose over a range of surfactant concentrations it is found that the surfactant changes the slope as well as the intercept of the resulting curves. These results are discussed in relation to the accession of sweet stimuli to receptors and their effectiveness at eliciting a response.