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Determination of equi‐sweet concentrations of nine sweeteners using a relative rating technique
Author(s) -
TUNALEY A.,
THOMSON D. M. H.,
MCEWAN J. A.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00530.x
Subject(s) - sweetness , aspartame , stevia rebaudiana , sucralose , sweet taste , saccharin , food science , chemistry , sucrose , artificial sweetener , sorbitol , fructose , sugar , mathematics , taste , biology , endocrinology
Summary The sweetness intensity of a 5% sucrose standard was compared with that of selected concentrations of aqueous solutions of sucrose, fructose, glucose, sorbitol, lactitol, aspartame, saccharin, acesulfame K and a mixed extract of the leaves of Stevia rebaudiana Bertoni. Differences in sweetness were rated using a 150 mm continuous line scale, anchored at the extremities with ‘Much less sweet’ and ‘Much more sweet’ and at the mid‐point with ‘Standard’. Analysis of variance was used to examine the effects of assessors, sessions, replicates, samples and interactions. Regression lines were fitted and equi‐sweet concentrations determined for each sweetener. Although the results indicated that it is more appropriate to consider an equi‐sweet range for each sweetener, practical considerations necessitated the use of a single consensus concentration. Variation in the data was sweetener dependent; the more complex the total perception associated with a sweetener, the more variable the results.