Bitterness of sweeteners as a function of concentration.
Brain Res Bull
; 36(5): 505-13, 1995.
Article
in En
| MEDLINE
| ID: mdl-7712215
ABSTRACT
Sixteen trained tasters provided sweetness and bitterness intensity ratings for 19 compounds including acesulfame-K, alitame, aspartame, fructose, glucose, glycine, lactitol, maltitol, monoammonium glycyrrhizinate, neohesperidin dihydrochalcone, neosugar (fructo-oligosaccharide), palatinit (isomalt), rebaudioside-A, sodium cyclamate, sodium saccharin, stevioside, sucralose, sucrose, and thaumatin. With increasing concentration, high-potency sweeteners including acesulfame-K, neohesperidin dihydrochalcone, sodium saccharin, rebaudioside-A, and stevioside tended to become more bitter. Low-potency sweeteners including fructose, sucrose, and lactitol tended to become less bitter with increasing concentration.
Search on Google
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Sweetening Agents
/
Taste
Limits:
Female
/
Humans
/
Male
Language:
En
Journal:
Brain Res Bull
Year:
1995
Document type:
Article
Affiliation country:
United States