Dihydrochalcone sweeteners. Synthesis and sensory evaluation of sulfonate derivatives

Synthesis and antimicrobial activity of 7-alkoxyhesperetin derivatives

“…These compounds, although intensely sweet, were found to suffer from the poor taste-timing characteristics and have limited solubility in the pH range of beverage systems. Thus, 15 sulfonated hesperetin DHC derivatives were prepared, which led to high water solubility throughout the useful pH range and, as the result of the increase in hydrophilic character, might have provided the DHC sweeteners with improved taste-timing characteristics (DuBois et al, 1977).…”

Perceived Taste Intensity and Duration of Nutritive and Non‐nutritive Sweeteners in Water using Time‐intensity (T‐I) Evaluations

“…In the study of novel intense sweeteners, the temporal characteristics of the taste response were a practical obstacle to their general acceptability (Birch and Munton, 1981). Less than desirable taste-timing properties were generally due to delayed taste onset and lingering aftertastes (DuBois and Lee, 1983;DuBois et al 1977). These properties may preclude their use in food and beverage systems where the rapid taste onset and minimal taste persistence of sucrose are required (DuBois et al 1977;DuBois and Lee, 1983;Birch et al 1982).…”

Taste Descriptive Analysis: Concept Formation, Alignment and Appropriateness

“…This means that application of the method, using trained judges for assessment of food products like M.S.G., or KC1 might result in data more dependent on demand characteristics than taste sensation. It might have limited applicability to mixtures of the standards or perhaps to sweeteners with side tastes like bitter aftertastes (Acton and Stone 1976;DuBois et al 1977DuBois et al , 1981Kier 1980). Yet, even here it would seem sensible to interpret data with caution.…”