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Bitterness of sweeteners as a function of concentration

1995; Elsevier BV; Volume: 36; Issue: 5 Linguagem: Inglês

10.1016/0361-9230(94)00225-p

1873-2747

Susan S. Schiffman, Barbara Booth, Michael L. Losee, Suzanne Pecore, Zoe S. Warwick,

Meat and Animal Product Quality

Sixteen trained tasters provided sweetness and bitterness intensity ratings for 19 compounds including: acesulfame-K, alitame, aspartame, fructose, glucose, glycine, lactitol, maltitol, monoammonium glycyrrhizinate, neohesperidin dihydrochalcone, neosugar (fructo-oligosaccharide), palatinit (isomalt), rebaudioside-A, sodium cyclamate, sodium saccharin, stevioside, sucralose, sucrose, and thaumatin. With increasing concentration, high-potency sweeteners including acesulfame-K, neohesperidin dihydrochalcone, sodium saccharin, rebaudioside-A, and stevioside tended to become more bitter. Low-potency sweeteners including fructose, sucrose, and lactitol tended to become less bitter with increasing concentration.