Flavour assessment of sugar solutions

Abstract

An untrained tasting panel reported that sucrose was the most acceptable sugar, maltose the least acceptable, fructose the sweetest and lactose the least sweet.With added flavouring oils a higher concentration proved acceptable and there was more uniformity of opinion. Flavouring agents differed in their appeal. t o members o! the panel.The addition of very small amounts of comnion salt t o flavoured sugar solutions apparently increases the strength of the added flavour, the sweetness of the solution and, t o some persons, its acceptability. Stronger flavours masked the taste of salt, weaker ones did not. More than half the panel found that higher concentrations of sugar enhanced the flavour of orange and lemon oil.

Effects of context in judgments of sweetness and pleasantness

“…The peaks of the curves (the breakpoints) all fall within the .30-to .60-M range previously reported for simple sucrose solutions (Chappell, 1953;Moskowitz, 1971) and sucrose in a variety of foods and beverages (Moskowitz, 1977b;Moskowitz et aI., 1974 …”