Psychophysical characterization of new sweeteners of commercial importance for the EC food industry

Portmann, Marie-Odile; Kilcast, D.

doi:10.1016/0308-8146(96)00026-x

Cited by 72 publications

(65 citation statements)

References 21 publications

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“…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).…”

Section: Resultsmentioning

confidence: 99%

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Relative sweetness and sensory characteristics of bulk and intense sweeteners

Gwak

Chung

Kim

et al. 2012

Food Sci Biotechnol

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The objectives of this study were to measure and validate the relative sweetness of various sweeteners and to identify the sweeteners having similar sensory quality to that of sucrose. Twelve types of bulk and intense sweeteners were investigated. The relative sweetness was measured by 2-alternative forced choice method with 5% sucrose solution and the results were validated using descriptive analysis. The relative sweetness of the novel sweeteners such as tagatose, erythritol, stevia, and rebaudioside A 97 were shown to be 0.85, 0.63, 64.1, and 227, respectively. Maltitol and tagatose were shown to elicit very similar sensory characteristics to that of sucrose.

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Section: Resultsmentioning

confidence: 99%

“…Rating method and magnitude estimation can numerically quantify the intensity of sensory attributes. In the rating method, intensity of specific sensory attribute is measured using an interval scale (14)(15)(16)(17)(18)(19). Descriptive analysis usually measures the attribute intensity using rating methods.…”

Section: Introductionmentioning

confidence: 99%

Relative sweetness and sensory characteristics of bulk and intense sweeteners

Gwak

Chung

Kim

et al. 2012

Food Sci Biotechnol

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“…Maltitol has organoleptic and technological properties close to those of sucrose (Portmann & Kilcast, 1996). Its low hygroscopic character gives it the advantage of allowing the refining of chocolates under the same conditions as with sucrose and conching at temperatures up to 80 C (Olinger, 1994).…”

Section: Applicability and Suitability Of Different Sweeteners And Pomentioning

confidence: 99%

Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

Aidoo

Depypere

Afoakwa

et al. 2013

Trends in Food Science & Technology

117

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Chocolate is dense suspension of solid particles comprising 60e70% sugar and non-fat cocoa solids. Until recently, it was rarely produced as a sugar-free product due to the multi-functional properties of sweetness, bulkiness and textural characteristics that sugar offers to products. Today's consumers are concerned about the high sugar levels, calories and cariogenicity effects in confectionery products, hence increasing popularity of 'light' and 'sugar-free' products. Development of sugar-free chocolates is most challenging since all sugar needs to be replaced. In-depth understanding of the applicability of alternative sweeteners and carbohydrate polymers as ingredients in sugar-free chocolate manufacture would therefore have significant industrial applications.

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“…NHDC, the most familiar among these compounds, is permitted for commercial use as a food additive in Europe on the basis of its safety assessed by the EU Scientific Committee for Food. 10) In recent studies, there were several reports about improve the solubility and stability in aqueous solution and another research group evaluated neohesperidin-rich plant to get a source of NHDC. 8,11) Some dihydrochalcones including phloridzin and myrigalone B have been found to occur naturally 12,13) and to possess an antioxidant activity.…”

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confidence: 99%

Antioxidant Properties of Neohesperidin Dihydrochalcone: Inhibition of Hypochlorous Acid-Induced DNA Strand Breakage, Protein Degradation, and Cell Death

Choi

Yoon

Lee

et al. 2007

Biological & Pharmaceutical Bulletin

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Reactive oxygen species (ROS) and free radicals induce membrane damages, DNA strand breaks, and protein alterations. Oxidative stress, induced by oxygen radicals, is believed to be a primary factor in various degenerative diseases as well as in the normal process of aging. The ROS are involved in the course of aging, cancer, cardiovascular disease, diabetes, neurodegenerative disease, osteoporosis, etc. 1,2) Among the various reactive species, superoxide radical ( · O 2 Ϫ ), hydroxyl radical ( · OH), hydrogen peroxide (H 2 O 2 ), and hypochlorous acid (HOCl) play important roles in the pathophysiologies as mentioned above, which make them potential targets for the chemotherapy of inflammatory diseases. 3)Neohesperidin dihydrochalcone (NHDC) is an intense sweetener which is produced by hydrogenation of neohesperidin first prepared by Horowitz and Gentili in 1963. 4) Citrus fruits are rich sources of neohesperidin; the peels of oranges, lemons, and grapefruit contain bitter taste of neohesperidin. [5][6][7][8][9] Dihydrochalcones are a family of the bicyclic flavonoids, defined by the presence of two benzenoid rings joined by a three-carbon bridge. NHDC, the most familiar among these compounds, is permitted for commercial use as a food additive in Europe on the basis of its safety assessed by the EU Scientific Committee for Food. 10) In recent studies, there were several reports about improve the solubility and stability in aqueous solution and another research group evaluated neohesperidin-rich plant to get a source of NHDC. 8,11) Some dihydrochalcones including phloridzin and myrigalone B have been found to occur naturally 12,13) and to possess an antioxidant activity.14,15) Several chalcones inhibit various enzymes involved in the generation of reactive oxygen species and many of their pharmacological properties are supposed to be related to their antioxidant effect.16) Recently, 2Ј,5Ј-dihydroxychalcones have been reported as potent anti-inflammatory chemicals. 17,18) Although a large number of antioxidants, including most types of flavonoids, have been reported in the literature, there are few systematic studies of dihydrochalcones on biological activities such as an antioxidant effect. In recent studies, NHDC can inhibit DPPH stable radical, lipid peroxidation, and xanthine oxidase activity. 19,20) However, there are few reports to evaluate NHDC as an antioxidant or specific radical scavenger.In this study, to evaluate NHDC as a novel antioxidant material for a pharmaceutical agent or a food additive, its stable radical scavenging activity and inhibitory effect on the major inflammation-related ROS including · O 2 Ϫ , H 2 O 2 , · OH, and HOCl were elaborated. Also, the inhibitory effect of NHDC on protein degradation, DNA strand cleavage, and cellular damage from HOCl attack were determined to verify the specific ROS scavenging function. In addition, the ROS scavenging effect of the structurally related compounds including neohesperidin and phloridzin was also estimated to explore the structure-activity rel...

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Psychophysical characterization of new sweeteners of commercial importance for the EC food industry

Cited by 72 publications

References 21 publications

Relative sweetness and sensory characteristics of bulk and intense sweeteners

Relative sweetness and sensory characteristics of bulk and intense sweeteners

Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

Antioxidant Properties of Neohesperidin Dihydrochalcone: Inhibition of Hypochlorous Acid-Induced DNA Strand Breakage, Protein Degradation, and Cell Death

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