Characterization of taste compounds: chemical structures and sensory properties

Laffitte, Anni; Neiers, Fabrice; Briand, Loı̈c

doi:10.1002/9781118929384.ch7

Cited by 6 publications

(7 citation statements)

References 125 publications

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“…However, in the 18th century, the process of extracting sucrose from sugar beet and sugar cane grew exponentially and clearly assumed preponderance. Nowadays, sucrose, or common table sugar, remains the most traditionally used sweetener, and is available in a variety of refined forms [ 81 ]. In 2018 and 2019, global sucrose consumption came to 174 million metric tons [ 82 ].…”

Section: Natural Sweetenersmentioning

confidence: 99%

“…This trend stems from not only growing consumer concern about the harmful effects of a diet that includes too much sugar, but also the problems that arise from employing artificial food additives. Although many low-calorie sweeteners are readily available, only a few can be used by the food industry, mainly because of safety concerns and technological problems [ 81 ]. It is worth noting that, apart from sweetening, these compounds can influence a product’s colour, flavour, texture and shelf life [ 84 ].…”

Section: Natural Sweetenersmentioning

confidence: 99%

See 1 more Smart Citation

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Saraiva

Carrascosa

Raheem

et al. 2020

IJERPH

112

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At a moment when the population is increasingly aware and involved in what it eats, both consumers and the food sector are showing more interest in natural foods. This review work discusses, addresses and provides details of the most important aspects of consumer’s perceptions of and attitudes to natural foods and in-depth research into natural sweeteners. It also includes issues about their use and development as regards health impacts, food security and sustainability. In line with our main research outcome, we can assume that consumers are very keen on choosing foods with clean labelling, natural ingredients, preferably with other functional properties, without the loss of taste. In response to such a phenomenon, the food industry offers consumers alternative natural sweeteners with the advantage of added health benefits. It is noteworthy that Nature is a superb source of desirable substances, and many have a sweet taste, and many still need to be studied. Finally, we must stress that being natural does not necessarily guarantee market success.

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Section: Natural Sweetenersmentioning

confidence: 99%

Section: Natural Sweetenersmentioning

confidence: 99%

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Saraiva

Carrascosa

Raheem

et al. 2020

IJERPH

112

View full text Add to dashboard Cite

show abstract

“…All sweetening compounds bind and trigger a single receptor, TAS1R2-TAS1R3 heterodimer, which comprehends several attachment sites to explicate the variety of compounds inducing sweetness [ 17 ]. Currently, sucrose is considered to be the most customarily utilized sweetener, which is available in various refined forms [ 18 ]. However, in the past several years, sugar overconsumption has become a problem with grave public health consequences.…”

Section: Natural Sweetenersmentioning

confidence: 99%

“…In contrast to synthetic sweeteners, demand has undoubtedly lied in using natural sweeteners with low-calorie contributions because of increasing consumer’s apprehension regarding the detrimental impacts of a high sugar-containing diet and artificial food supplements. Though numerous low-calorie sweeteners are obtainable, the food industry can use only a few among those due to technological problems and safety concerns [ 18 ]. In addition to inducing sweet taste, these compounds are likely to have an influence on product’s flavor, texture, color, and shelf life [ 20 ].…”

Section: Natural Sweetenersmentioning

confidence: 99%

Bioprospecting and biotechnological insights into sweet-tasting proteins by microbial hosts―a review

Bilal

et al. 2022

Bioengineered

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Owing to various undesirable health effects of sugar overconsumption, joint efforts are being made by industrial sectors and regulatory authorities to reduce sugar consumption practices, worldwide. Artificial sweeteners are considered potential substitutes in several products, e.g., sugar alcohols (polyols), high-fructose corn syrup, powdered drink mixes, and other beverages. Nevertheless, their long-standing health effects continue to be debatable. Consequently, growing interest has been shifted in producing non-caloric sweetenersfrom renewable resources to meet consumers’ dietary requirements. Except for the lysozyme protein, various sweet proteins including thaumatin, mabinlin, brazzein, monellin, miraculin, pentadin, and curculin have been identified in tropical plants. Given the high cost and challenging extortion of natural resources, producing these sweet proteins using engineered microbial hosts, such as Yarrowia lipolytica, Pichia pastoris, Hansenula polymorpha, Candida boidinii, Arxula adeninivorans, Pichia methanolica, Saccharomyces cerevisiae, and Kluyveromyces lactis represents an appealing choice. Engineering techniques can be applied for large-scale biosynthesis of proteins, which can be used in biopharmaceutical, food, diagnostic, and medicine industries. Nevertheless, extensive work needs to be undertaken to address technical challenges in microbial production of sweet-tasting proteins in bulk. This review spotlights historical aspects, physicochemical properties (taste, safety, stability, solubility, and cost), and recombinant biosynthesis of sweet proteins. Moreover, future opportunities for process improvement based on metabolic engineering strategies are also discussed.

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“…Sweet-tasting molecules ( 5 , 6 ) can be of natural or synthetic/artificial origin and include carbohydrates, sugar alcohols, and high-intensity sweeteners (HIS). Sweet-tasting carbohydrates are generally simple sugars (mono- and disaccharides) that include glucose, galactose, fructose, maltose, lactose, and sucrose.…”

Section: Chemical Theories Of Sweetness Chemoreceptionmentioning

confidence: 99%

The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion

Starkey

Wang

Brunt³

et al. 2022

Journal of AOAC INTERNATIONAL

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The Codex Alimentarius Commission, a central part of the joint Food and Agricultural Organization/World Health Organizations Food Standards Program, adopts internationally recognized standards, guidelines, and code of practices that help ensure safety, quality, and fairness of food trade globally. Although Codex standards are not regulations per se, regulatory authorities around the world may benchmark against these standards or introduce them into regulations within their countries. Recently, the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) initiated a draft revision to the Codex standard for follow-up formula (FUF), a drink/product (with added nutrients) for young children, to include requirements for limiting or measuring the amount of sweet taste contributed by carbohydrates in a product. Stakeholders from multiple food and beverage manufacturers expressed concern about the subjectivity of sweetness and challenges with objective measurement for verifying regulatory compliance. It is a requirement that Codex standards include a reference to a suitable method of analysis for verifying compliance with the standard. In response, AOAC INTERNATIONAL formed the Ad Hoc Expert Panel on Sweetness in November 2020 to review human perception of sweet taste, assess the landscape of internationally recognized analytical and sensory methods for measuring sweet taste in food ingredients and products, deliver recommendations to Codex regarding verification of sweet taste requirements for FUF, and develop a scientific opinion on measuring sweet taste in food and beverage products beyond FUF. Findings showed an abundance of official analytical methods for determining quantities of carbohydrates and other sweet-tasting molecules in food products and beverages, but no analytical methods capable of determining sweet taste. Furthermore, sweet taste can be determined by standard sensory analysis methods. However, it is impossible to define a sensory intensity reference value for sweetness, making them unfit to verify regulatory compliance for the purpose of international food trade. Based on these findings and recommendations, the Codex Committee on Methods of Analysis and Sampling agreed during its 41st session in May 2021 to inform CCNFSDU that there are no known validated methods to measure sweetness of carbohydrate sources; therefore, no way to determine compliance for such a requirement for FUF.

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Characterization of taste compounds: chemical structures and sensory properties

Cited by 6 publications

References 125 publications

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Bioprospecting and biotechnological insights into sweet-tasting proteins by microbial hosts―a review

The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion

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