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Descriptive Profiles of Selected High Intensity Sweeteners (HIS), HIS Blends, and Sucrose
Author(s) -
HANGER L.Y.,
LOTZ A.,
LEPENIOTIS S.
Publication year - 1996
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.1365-2621.1996.tb14216.x
Subject(s) - sucralose , sweetness , aftertaste , aspartame , saccharin , sucrose , food science , chemistry , flavor , sugar , thaumatin , artificial sweetener , food additive , biology , biochemistry , gene , endocrinology
High intensity sweeteners (HIS) were evaluated by descriptive analysis singly (acesulfame K, aspartame, sucralose, saccharin, cyclamate) and in selected blends to determine similarity to sucrose at 4%. Results showed that blends of sweeteners were more similar to sucrose than any individual sweetener, and ACK/APM and ACK/APM/SAC/CYC were not different from sucrose for attributes that describe differences among HIS. Most variation among sweeteners and blends was attributed to tastes other than sweetness (off‐flavor, bitter, sweet aftertaste, bitter aftertaste). Combining two or more single sweeteners made a blend more similar to sucrose by decreasing side tastes and/or aftertastes associated with individual sweeteners.