Fat Concentration Affects Sweetness and Sensory Profiles of Sucrose, Sucralose, and Aspartame

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.

Multiple Time‐Intensity Analysis and Temporal Dominance of Sensations of Chocolate Dairy Dessert Using Prebiotic and Different High‐Intensity Sweeteners

“…According to Wiet et al . (), in a study with pasteurized skimmed milk, the perception of sweet taste increases as lipid content decreases. In the present study, the integral sample presented the lesser intensity of the sweetness perceived, but it did not differ ( P > 0.05) from the samples with sucrose, aspartame and stevia, which are samples made with light ingredients.…”

Time–intensity analysis and acceptance test for traditional and light vanilla ice cream

“…The perception of sweet taste can be influenced by viscosity, temperature, the chemical state of the saliva, and the presence of other tastants in the solution being tasted. According to Wiet, Ketelsen, Davis, and Beyts (1993), in study with pasteurized skimmed milk, the perception of sweet taste increases as decreases the lipid content. However, in the present study, the perception of the sweet taste stimulus increase with the increase of lipid content in accordance with Guinard et al (1997) in a study of the effects of sugar and fat on sensory properties of ice cream.…”

Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics

“…According to Wiet et al . (), fat reduction may cause a slight increase in sweetening power of the sweeteners used to replace sucrose. However, according to those authors, small differences in the perception of sweetness as a function of fat content are dependent on the food matrix, and thus, it cannot be generalised.…”