Role of sucrose in retention of aroma and enhancing the flavor of foods

Godshall, M. A.

doi:10.1007/978-1-4615-2676-6_10

Cited by 5 publications

(9 citation statements)

References 44 publications

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“…Relative sweetness values are compiled in Table , and sweetness intensity and persistence of sweet sensation versus concentration are presented graphically in Figures and , respectively. The sweetness of sugars is not absolute, but rather depends on concentration, pH, temperature, matrix effects, stereochemical configuration, and the presence of synergistic sweeteners (Godshall ; ; Portmann and Birch ; Pihlsgard ; Colonna and others ).…”

Section: Technical and Functional Roles Of Sugars In Foods And Beveragesmentioning

confidence: 99%

“…In addition to carrying flavors from the raw source or refining process, sucrose has the ability to develop and deliver a wide array of flavor volatiles (Godshall ; Clarke ; Pihlsgard ). Exposure to high temperatures results in the caramelization of sucrose and generation of flavors and colors ranging from caramel‐like, vanilla, and light‐brown, to bitter, burnt, and dark brown to black (Monte and Maga ; Godshall ).…”

Section: Technical and Functional Roles Of Sugars In Foods And Beveragesmentioning

confidence: 99%

“…Spies and Hoseney () and Bean and others () demonstrated that fructose affects the texture of baked goods as it decreases the starch gelatinization temperature in food systems to a greater extent than sucrose. Depending on the food system in which it is incorporated, the greater relative sweetness of fructose can be lost, particularly when used at higher concentrations and in highly acidic solutions or baked/cooked systems (Cardello and others ; Godshall ).…”

Section: Technical and Functional Roles Of Sugars In Foods And Beveragesmentioning

confidence: 99%

“…The sweetness of many sugars and HISs can be increased by creating synergistic blends of sweet compounds (van der Heijden and others ; Van Tornout and others ; Frank and others ; Godshall ; Colonna and others ). Synergistic sweetness is said to occur when the combination of 2 or more sweet compounds or solutions produce a mixture that is sweeter than the sum of the sweetness of the individual components (Godshall ). In general, synergism between sweeteners is highest at low concentrations, small at intermediate concentrations, and can suppress sweetness at high concentrations (Frank and others ).…”

Section: Technical and Functional Roles Of Sugars In Foods And Beveragesmentioning

confidence: 99%

“…In general, synergism between sweeteners is highest at low concentrations, small at intermediate concentrations, and can suppress sweetness at high concentrations (Frank and others ). For example, sucrose and fructose show strong synergism at concentrations around 10%, but only minor synergistic effects at concentrations between 20% to 30% (Partanen ; Godshall ). Several studies have explored the synergism of sucrose, fructose, and glucose with various HIS, but there is a gap in the literature concerning the synergistic relationship among other mono‐ and disaccharides and CSs (van der Heijden and others ; Van Tornout and others ; Frank and others ).…”

Section: Technical and Functional Roles Of Sugars In Foods And Beveragesmentioning

confidence: 99%

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Functionality of Sugars in Foods and Health

Clemens¹,

Jones

Kern

et al. 2016

Comp Rev Food Sci Food Safe

170

109

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Overweight and obesity are global health problems that affect more than 1.9 billion adults who are overweight, and of these 600 million are obese. In the United States, these problems affect 60% of the population. Critical to these statistics is the association with increased risk of cardiovascular disease, type 2 diabetes, and metabolic syndrome among other noncommunicable diseases. Many factors, including sugars, have been charged as potential causes. However, obesity and overweight and their attendant health problems continue to increase despite the fact that there is a decline in the consumption of sugars. Sugars vary in their types and structure. From a food science perspective, sugars present an array of attributes that extend beyond taste, flavor, color, and texture to aspects such as structure and shelf-life of foods. From a public health perspective, there is considerable controversy about the effect of sugar relative to satiety, digestion, and noncommunicable diseases. This comprehensive overview from experts in food science, nutrition and health, sensory science, and biochemistry describes the technical and functional roles of sugar in food production, provides a balanced evidence-based assessment of the literature and addresses many prevalent health issues commonly ascribed to sugar by the media, consumer groups, international scientific organizations, and policy makers. The preponderance of the evidence indicates that sugar as such does not contribute to adverse health outcomes when consumed under isocaloric conditions. The evidence generally indicates, as noted by the 2010 Dietary Guidelines Advisory Committee, that sugar, like any other caloric macronutrient, such as protein and fat, when consumed in excess leads to conditions such as obesity and related comorbidities. More recently, the 2015-2020 Dietary Guidelines for Americans recommended limiting dietary sugar to 10% of total energy in an effort to reduced the risk of these noncommunicable diseases.

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Section: Technical and Functional Roles Of Sugars In Foods And Beveragesmentioning

confidence: 99%

Section: Technical and Functional Roles Of Sugars In Foods And Beveragesmentioning

confidence: 99%

Section: Technical and Functional Roles Of Sugars In Foods And Beveragesmentioning

confidence: 99%

Section: Technical and Functional Roles Of Sugars In Foods And Beveragesmentioning

confidence: 99%

Section: Technical and Functional Roles Of Sugars In Foods And Beveragesmentioning

confidence: 99%

See 3 more Smart Citations

Functionality of Sugars in Foods and Health

Clemens¹,

Jones

Kern

et al. 2016

Comp Rev Food Sci Food Safe

170

109

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Sugar

Godshall¹,

Eggleston

Thompson³

et al. 2021

Kirk-Othmer Encyclopedia of Chemical Technology

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Sucrose is a nonreducing disaccharide produced by crystallization from syrups derived from processing sugarcane and sugar beets. The most important properties of sucrose are sweetness and water solubility. Sucrose is destroyed by strong oxidizing agents and pH extremes. Optical rotation, enzymatic analysis, and instrumental methods are used for sucrose quantitation during manufacture and in trade. Sucrose is the leading food additive and contributes sweetness, mouthfeel, texture, body, humectancy, and appearance to foods. Sugar also enhances the taste of foods and minimizes undesirable flavors.

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Developing food products for customers following a low sugar diet, including low sucrose, low fructose, and low lactose diets

Wilson

2016

Developing Food Products for Consumers With Specific Dietary Needs

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Role of sucrose in retention of aroma and enhancing the flavor of foods

Cited by 5 publications

References 44 publications

Functionality of Sugars in Foods and Health

Functionality of Sugars in Foods and Health

Sugar

Developing food products for customers following a low sugar diet, including low sucrose, low fructose, and low lactose diets

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