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Time‐Intensity Parameters of Selected Carbohydrate and High Potency Sweeteners
Author(s) -
KETELSEN S. M.,
KEAY C. L.,
WIET S. G.
Publication year - 1993
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.1365-2621.1993.tb06196.x
Subject(s) - sucralose , aspartame , sweetness , saccharin , chemistry , sucrose , potency , aftertaste , food science , fructose , sugar , rebaudioside a , taste , biochemistry , biology , endocrinology , medicine , stevioside , alternative medicine , pathology , in vitro
Time‐intensity (TI) sweetness curves were generated and ten TI parameters were determined for selected carbohydrate and high potency sweeteners. Samples were evalutated by trained panelists at 5% sucrose equivalency (SEV) in water for sucralose, sucrose, fructose, aspartame, cyclamate, acesulfame‐K and saccharin and at 9% SEV in water and a buffered model beverage system for sucralose, sucrose, fructose, aspartame and cyclamate. When compared within each system, differences in temporal properties appeared to be concentration and media dependent. No differences in onset characteristics were observed among equisweet groups. Aftertaste characteristics differed among sweeteners only .at 9% SEV in water where high potency sweeteners tended to have somewhat longer aftertaste than nutritive sweeteners.