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

Abstract

This investigation compared the sweet and bitter taste characteristics of aspartame, acesulfame K, and alitame at equisweetness levels with 10% sucrose/water solutions at 22°C using the time-intensity (T-I) sensory technique. Alitamc was comparable to sucrose in all taste characteristics. Aspartame had similar taste characteristics to sucrose with the exception of having greater sweet intensities with longer duration fP<O.OOlj following samnle exoectoration. Acesulfame K differed remarkably from suc;ose. The s&t attribute of acesulfame K appeared quickly (P<O.O5) before sample expectoration. This was followed by a moderately intense and lingering bitter character (P<O.OOl) which reached maximum intensity after sample expectoration.

Perception and acceptance of selected high-intensity sweeteners and blends in model soft drinks by propylthiouracil (PROP) non-tasters and super-tasters

“…ACE was the most different from the other sweeteners in these attributes (as well as sweetness and sweet persistence) and was liked the least. The latter results are consistent with other studies in the literature which did not include classification of subjects by PROP taster status (Ott et al, 1991;Schiffman, Crofton, & Beeker, 1985).…”

“…Although high-intensity sweeteners are essentially calorie free, and hundreds of times sweeter than sucrose, some of these sweeteners impart side tastes and aftertastes that can limit their applications in foods and beverages. Both saccharin and acesulfame-K impart noticeable bitter aftertastes (Ott, Edwards, & Palmer, 1991;Rader, Tihanyi, & Zienty, 1967). In describing the temporal characteristics of acesulfame-K, Ott and her colleagues (Ott et al, 1991) reported that sweetness appeared quickly followed by a moderately intense, lingering aftertaste.…”

“…Both saccharin and acesulfame-K impart noticeable bitter aftertastes (Ott, Edwards, & Palmer, 1991;Rader, Tihanyi, & Zienty, 1967). In describing the temporal characteristics of acesulfame-K, Ott and her colleagues (Ott et al, 1991) reported that sweetness appeared quickly followed by a moderately intense, lingering aftertaste. Aspartame and sucralose are reported to have a relatively clean sweet taste with little persistence of bitterness (Nabors, 2002).…”

Time–intensity analysis and acceptance test for traditional and light vanilla ice cream

“…Recently, the time-intensity analysis has been widely used in studies to determine the behavior of sweeteners (Birch, Latymer, & Hollaway, 1980;Cavallini & Bolini, 2005;Ketelsen, Keay, & Wiet, 1993;Lee, Barrick, & Welling, 1992;Melo, Bolini, & Efraim, 2007;Mosca, van de Velde, Bult, van Boekel, & Stieger, 2010;Ott, Edwards, & Palmer, 1991;Portmann & Kilcast, 1996;Swartz, 1980;Ujikawa & Bolini, 2004), in studies concerning beveages (François et al, 2006;Larson-Powers & Pangborn, 1978) chewing gum (Duizer, Gullett, & Findlay, 1993;McGowan & Lee, 2006), meat product (Duizer, Bloom, & Findlay, 1996;Ventanas, Puolanne, & Tuorila, 2010), salad dressing (Guinard, Wee, McSunas, & Fritter, 2002), olive oil (Sinesio, Moneta, & Esti, 2005); gelatins (Larson-Powers & Pangborn, 1978;Palazzo & Bolini, 2009) and in the study of dairy products (Carden et al, 1999;Chung et al, 2003;González-Tomás, Bayarri, Taylor, & Costell, 2007;King, Lawler, & Adams, 2000, Pionnier et al, 2004.…”

Avaliação sensorial de bebidas de goiaba adoçadas com diferentes agentes adoçantes

“…Muitos estudos sobre as propriedades sensoriais de edulcorantes vêm sendo publicados (AYYA; LAWLESS, 1992; CARDELLO; SILVA; DAMÁSIO, 1999;HARRISON;BERNHARDT, 1984;KETELSEN;KEAY;WIET, 1993;LARSON-POWERS;PANGBORN, 1978;OTT;EDWARDS;PALMER 1991;SHAMIL et al, 1988;SWARTZ, 1980). Na maioria dos estudos, é feita a avaliação dos edulcorantes isoladamente, e suas associações são pouco discutidas.…”