Time to maximum sweetness intensity of binary and ternary blends of sweeteners

Relative sweetness and sensory characteristics of bulk and intense sweeteners

“…Sensory characteristics Sweeteners not only carry sweet taste but also various other flavors such as caramel, liquorice, menthol, bitterness, and metallic, depending on the sweetener type (31). Ideal sweetener usually refers to the sweeteners that can substitute the flavor of sucrose which elicits clean sweetness with short duration of flavors in mouth (14,32).…”

Position of the Academy of Nutrition and Dietetics: Use of Nutritive and Nonnutritive Sweeteners

“…Both mechanisms work through regulation of Ca2ϩ and ion channels and are thought to exist in the same taste receptor cells. Some NNS compounds interfere with signal termination in the downstream elements of the transduction pathway, resulting in a lingering aftertaste (9,10). Taste perception and food preference are complex and differences in concentration of papillae, number and type of taste receptors, or gene sequencing of signal transduction molecules contribute to individual variation (7).…”

Comparison of methods to monitor liking of food during consumption

“…It was especially useful to distinguish among tastants (e.g. sweet, bitter compounds) with the same overall intensity but different evolutions of the perception over time, such as, the time to maximum intensity (Schiffman, Sattely-Miller, & Bishay, 2007) or to measure the impact of timing of stimulus delivery on temporality of perception (Busch, Tournier, Knoop, Kooyman, & Smit, 2009). Some limits have been identified for time intensity, for example, (i) the evaluation is limited to one attribute at a time which leads to possible subsequent dumping effect , (ii) the signature effect with a shape of the time intensity curve (rise and decline during tasting) which may be more subject than product dependent (Van Buuren, 1992), and (iii) the focus on quantitative rather than qualitative changes (Dijksterhuis & Piggott, 2001).…”