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Sensory Characteristics of Sucralose and other High Intensity Sweeteners

1992; Wiley; Volume: 57; Issue: 4 Linguagem: Inglês

10.1111/j.1365-2621.1992.tb14345.x

1750-3841

Stephan G. Wiet, Pamela K. Beyts,

Meat and Animal Product Quality

ABSTRACT 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.