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Modification of Fruit Flavors by Aspartame and Sucrose
Author(s) -
WISEMAN J.J.,
McDANIEL M.R.
Publication year - 1991
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.1365-2621.1991.tb08667.x
Subject(s) - aspartame , sucrose , flavor , orange (colour) , food science , chemistry , artificial sweetener , orange juice , sugar
Power functions for fruitiness intensity of fruit flavored (orange and strawberry) solutions unsweetened and sweetened with equisweet concentrations of aspartame and sucrose were developed using nine experienced panel members to assess any modification of fruit flavor by sweeteners. Enhancement (at low flavor levels) of fruitiness was observed in the aspartame sweetened systems even though the power functions of both flavorants were lowered by the addition of aspartame. The enhancement was more pronounced in the orange flavored system, suggesting a flavorant effect.