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Sensory Characteristics of Sucralose and other High Intensity Sweeteners
Author(s) -
WIET STEPHAN G.,
BEYTS PAMELA K.
Publication year - 1992
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.1365-2621.1992.tb14345.x
Subject(s) - sucralose , sweetness , aspartame , chemistry , saccharin , food science , sucrose , artificial sweetener , taste , sugar , endocrinology , biology
The sensory characteristics of the high potency sweetener sucralose were studied relative to sucrose, aspartame, saccharin, and acesulfame‐K in a simple aqueous system. Trained panelists provided sweetness intensity estimates for each sweetener at six concentration steps using magnitude estimation. Taste profiles were obtained using category scaling procedures. Results indicated that (a) sucralose, aspartame, and sucrose had similar taste properties, (b) the psychophysical sweetness function of sucralose was similar to the other sweeteners studied, and (c) sweetness potencies of all sweeteners were concentration dependent with sucralose having the highest potency values ranging from 400–700 times the sweetness of sucrose on a weight basis.