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1993•Journal of Food ScienceRequires access

Time‐Intensity Parameters of Selected Carbohydrate and High Potency Sweeteners

Sandra Mills Ketelsen, C. L. KEAY, Stephan G. Wiet

Open publisher page 61 citations

Abstract

ABSTRACT Time‐intensity (TI) sweetness curves were generated and ten TI parameters were determined for selected carbohydrate and high potency sweeteners. Samples were evalutated by trained panelists at 5% sucrose equivalency (SEV) in water for sucralose, sucrose, fructose, aspartame, cyclamate, acesulfame‐K and saccharin and at 9% SEV in water and a buffered model beverage system for sucralose, sucrose, fructose, aspartame and cyclamate. When compared within each system, differences in temporal properties appeared to be concentration and media dependent. No differences in onset characteristics were observed among equisweet groups. Aftertaste characteristics differed among sweeteners only .at 9% SEV in water where high potency sweeteners tended to have somewhat longer aftertaste than nutritive sweeteners.

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What this paper is about

ABSTRACT Time‐intensity (TI) sweetness curves were generated and ten TI parameters were determined for selected carbohydrate and high potency sweeteners. Samples were evalutated by trained panelists at 5% sucrose equivalency (SEV) in water for sucralose, sucrose, fructose, aspartame, cyclamate, acesulfame‐K and saccharin and at 9% SEV in water and a buffered model beverage system for sucralose, sucrose, fructose, aspartame and cyclamate. When compared within each system, differences in temporal properties appeared to be concentration and media dependent. No differences in onset characteristics were observed among equisweet groups. Aftertaste characteristics differed among sweeteners only .at 9% SEV in water where high potency sweeteners tended to have somewhat longer aftertaste than nutritive sweeteners.

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Available abstract

ABSTRACT Time‐intensity (TI) sweetness curves were generated and ten TI parameters were determined for selected carbohydrate and high potency sweeteners. Samples were evalutated by trained panelists at 5% sucrose equivalency (SEV) in water for sucralose, sucrose, fructose, aspartame, cyclamate, acesulfame‐K and saccharin and at 9% SEV in water and a buffered model beverage system for sucralose, sucrose, fructose, aspartame and cyclamate. When compared within each system, differences in temporal properties appeared to be concentration and media dependent. No differences in onset characteristics were observed among equisweet groups. Aftertaste characteristics differed among sweeteners only .at 9% SEV in water where high potency sweeteners tended to have somewhat longer aftertaste than nutritive sweeteners.

Key concepts: Sucralose, Aspartame, Sweetness, Saccharin, Chemistry, Sucrose, Potency, Aftertaste

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