L‐ASPARTYL‐L‐PHENYLALANINE METHYL ESTER (ASPARTAME) AS A SWEETENER
1974; Wiley; Volume: 39; Issue: 2 Linguagem: Inglês
10.1111/j.1365-2621.1974.tb02891.x
ISSN1750-3841
AutoresMARION R. CLONINGER, Ruth E. Baldwin,
Tópico(s)Sensory Analysis and Statistical Methods
ResumoIn aqueous solutions, L‐aspartyl‐L‐phenylalanine methyl ester (aspartame) was 182 times sweeter than 2% sucrose but only 43 times sweeter than 30% sucrose according to rank analyses of scores from 20 judges. In buffer solutions (pH 3.2), pH was elevated by 0.025% and 0.12% aspartame and not by 4% or 12% sucrose, but no effect on sweetness equivalents or sourness was detected. Sweetness of 0.025% aspartame was enhanced by gelatin (1.5%) and methocel (1%). Enhancement also occurred when gelatin was combined with 0.12% aspartame. Sweetness ranks were not significantly affected by 1% carboxymethylcellulose or gum arabic. Viscosity was not a reliable indicator of differences in sensory response for thickness.
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