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.

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. aspartame had a longer sweet aftertaste duration than sucrose. Differences in results between those studies could be attributed to methods, or concentration differences. Novel sweeteners such as monoammonium glycyrrhizinate, neohesperidin dihydrochalcone, and stevioside have substantially longer extinction times than sucrose (DuBois and Lee, 1983;Swartz, 1980).Our objective was to expand the database regarding temporal characteristics of selected sweeteners by using computerized time-intensity data collection and analysis techniques. Ten parameters related to the onset, perceived intensity, and aftertaste were investigated. Since concentration and medium may influence time-intensity differences, sweeteners were studied at 2 concentrations in simple aqueous solutions and in an unflavored, model beverage system.

No abstract

The sensory characteristics of sucralose, aspartame, and sucrose were studied in an unflavored lipid model system varying in fat levels. One study investigated the effects of fat on the potencies (vs. sucrose) of sucralose and aspartame. We also examined absolute changes in all three sweeteners in taste, temporal, and mouthfeel properties at fiied concentrations across a wide fat range. Results indicated a modest decrease in the potencies of sucralose and aspartame across fat concentrations, especially at lower sweetness levels. All sweeteners responded similarly to changes in fat concentration. Independent of fat level, sucralose was perceived more similar to aspartame in onset, bitterness, and aftertaste, than to sucrose.

A sip-and-swallow procedure designed to provide stimulation resembling normal drinking was employed to investigate adaptation to sweetness and sourness over time in a model beverage system. Intensity judgements were made using magnitude estimation. Adaptation to sweeteners (sucrose, HFCS, sucralose and aspartame) alone and in blends was evaluated. Different degrees of sweetness adaptation were observed. Sucrose and HFCS displayed less adaptation than the high potency sweeteners, sucralose and aspartame. Blends containing two high potency sweeteners adapted to a greater degree than the individual components. Blends containing a carbohydrate and a high potency sweetener showed less adaptation than those containing two high intensity sweeteners. Sourness adaptation was not demonstrated.