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Comparison of Temporal Perception of Fruitiness in Model Systems Sweetened with Aspartame, an Aspartame + Acesulfame K Blend, or Sucrose

N. L. MATYSIAK, Ann C. Noble

Open publisher page 45 citations

Abstract

ABSTRACT Sweetness and fruitiness of equisweet solutions of aspartame (APM), an aspartame + acesulfame‐K blend (APM/AK) or sucrose were evaluated in binary (BIN) (sweetener and orange flavor) and tertiary (TER) (BIN and citric acid) systems by time‐intensity (TI) methodology. Sweetener solutions adjusted to the viscosity of sucrose (APM* and APM/AK*) showed small inconsistent differences from their unthickened counterparts. In BIN systems, APM and APM* had the longest duration (DUR) of sweetness and fruitiness. In TER systems, APM* increased maximum intensity (MAX) and DUR of fruitness and S decreased sourness MAX and DUR relative to APM and APM/AK blends. Fruitiness MAX was perceived later than sweetness, whereas sweetness DUR persisted longer than fruitiness.

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What this paper is about

ABSTRACT Sweetness and fruitiness of equisweet solutions of aspartame (APM), an aspartame + acesulfame‐K blend (APM/AK) or sucrose were evaluated in binary (BIN) (sweetener and orange flavor) and tertiary (TER) (BIN and citric acid) systems by time‐intensity (TI) methodology. Sweetener solutions adjusted to the viscosity of sucrose (APM* and APM/AK*) showed small inconsistent differences from their unthickened counterparts. In BIN systems, APM and APM* had the longest duration (DUR) of sweetness and fruitiness. In TER systems, APM* increased maximum intensity (MAX) and DUR of fruitness and S decreased sourness MAX and DUR relative to APM and APM/AK blends. Fruitiness MAX was perceived later than sweetness, whereas sweetness DUR persisted longer than fruitiness.

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Available abstract

ABSTRACT Sweetness and fruitiness of equisweet solutions of aspartame (APM), an aspartame + acesulfame‐K blend (APM/AK) or sucrose were evaluated in binary (BIN) (sweetener and orange flavor) and tertiary (TER) (BIN and citric acid) systems by time‐intensity (TI) methodology. Sweetener solutions adjusted to the viscosity of sucrose (APM* and APM/AK*) showed small inconsistent differences from their unthickened counterparts. In BIN systems, APM and APM* had the longest duration (DUR) of sweetness and fruitiness. In TER systems, APM* increased maximum intensity (MAX) and DUR of fruitness and S decreased sourness MAX and DUR relative to APM and APM/AK blends. Fruitiness MAX was perceived later than sweetness, whereas sweetness DUR persisted longer than fruitiness.

Key concepts: Aspartame, Sweetness, Chemistry, Citric acid, Sucrose, Food science, Bin, Saccharin

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Comparison of Temporal Perception of Fruitiness in Model Systems Sweetened with Aspartame, an Aspartame + Acesulfame K Blend, or Sucrose — Research Paper | ScholarLens