Addition of l-4 ppm neohesperidin dihydrochalcone to sweet and nonsweet food products modified the intensity of some flavor attributes in all products evaluated, as determined by a panel of trained assessors during a series of descriptive attribute analyses. Flavor enhancements were perceived in all products, although no consistent pattern of enhancement was observed across the product range. Fruit flavors were enhanced across all fruity products, as were some odor attributes. Intensity reductions of some sharp or spicy flavor attributes were also recorded. The great majority of flavor modifications induced were considered to bring about improvements in product sensory quality.

The degradation of neohesperidin dihydrochalcone (NHDC) in solution was studied at different temperatures (30-60 "C) and pH values (l-7). Pseudo-first order kinetics were observed across the temperature and pH range. Maximum stability was at pH 3-5. These data may be used to predict sweetener stability to typical conditions prevailing during manufacture and storage of beverages and to food processing at high temperatures. Results indicate NHDC would be stable throughout the normal shelf-life of soft drinks and would also withstand pasteurization and UHT processes.

No abstract

No abstract

No abstract