Time-Intensity Studies of Sweeteners

Abstract

Abstract:We used time-intensity studies in this work for evaluating the perception of sweet taste of sucralose, aspartame, and saccharose over time. In second part of this study the mixture of sweeteners and zinc sulphate, which modifies sweet taste perception, was used. We determined the following parameters from the assessor's charts of time profile: maximum intensity of sweet taste and the time which was needed to get to its maximum, the time period of perception of sweet taste and the area under the curve. For evaluation each assessor received 20 ml of a water solution with the sweetener followed by the mixture of the same sweetener with zinc sulphate. The intensity of sweet taste was measured before and after spitting out the solution. Then it was measured at intervals of 5 s for 70 seconds. It can be seen from the charts that sucralose has a more gentle sweet taste perception in time than the other sweeteners and that the zinc sulphate modifies the sweet taste but it does not inhibit it absolutely.

Time–intensity profile of pitanga nectar (Eugenia unifloraL.) with different sweeteners: Sweetness and bitterness

“…Sensory properties which are evaluated for sweeteners include the intensity and pleasantness of sweet or bitter tastes, the presence of aftertastes, etc. It is important both for consumers and food producers that the sweetener used has a similar sensory profile to the profile of sucrose (Čmejlová et al., 2009). However, replacing sucrose by alternative sweeteners can change the perception of bitter and sweet tastes (Bolini-Cardello et al., 1999).…”

“…However, replacing sucrose by alternative sweeteners can change the perception of bitter and sweet tastes (Bolini-Cardello et al., 1999). It is important for the sweet taste not to have a delay of the initial onset, and not to linger afterwards (Čmejlová et al., 2009).…”

Effect of zinc fortification on Cheddar cheese quality

“…However, zinc oxide is less readily soluble in liquid foods and is not as readily absorbed (Salgueiro et al, 2000a(Salgueiro et al, , 2002. Zinc sulfate has higher bioavailability but has been reported to affect flavor (Salgueiro et al, 2000a(Salgueiro et al, , 2002 and modify the perception of sweetness (Keast et al, 2004;mejlová et al, 2009). Our preliminary studies showed that zinc sulfate was more readily incorporated into cheese milk than other salts and thus was selected for remainder of our studies.…”