Sweet-bitter taste interactions in binary mixtures of sweeteners: Relationship between taste receptor activities and sensory perception.
Food Chem
; 459: 140343, 2024 Nov 30.
Article
in En
| MEDLINE
| ID: mdl-39018621
ABSTRACT
This study investigated the effects of various binary sweetener mixtures on sweetness enhancement and their interactions with sweet or bitter taste receptors, focusing on sensory perception and receptor activity. Acesulfame K or saccharin was mixed with allulose, aspartame, erythritol, fructose, glucose, or sucrose to match a target sucrose sweetness. The effects of the mixtures on sweet and bitter taste receptors (in the human embryonic kidney -293 cells) and sensory taste intensities were evaluated. Sweetness enhancement at the sweet taste receptor level was observed in some cases, with several monosaccharides reducing the acesulfame K- or saccharin-induced bitter taste receptor activity. Combining acesulfame K or saccharin with any of the six sweeteners perceptually enhanced sweetness (60% â¼ 100% in 5050 ratio), correlating with a reduction in inherent bitterness (-35% â¼ -63% in 5050 ratio). This finding suggests that sweetness perception likely increased because the monosaccharides mitigate the activation of bitter receptors caused by high-potency sweeteners.
Key words
Acesulfame-k (PubChem CID: 11074431); Allulose (PubChem CID: 441036); Aspartame (PubChem CID: 134601); Binary mixture; Erythritol (PubChem CID: 222285); Fructose (PubChem CID: 2723872); Glucose (PubChem CID: 5793); Low-calorie sweetener; Saccharin (PubChem CID: 5143); Sensory perception; Sucrose (PubChem CID: 5988); Sweetbitter interaction; Taste receptor
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Sweetening Agents
/
Taste
/
Taste Buds
/
Receptors, G-Protein-Coupled
/
Taste Perception
Limits:
Humans
Language:
En
Journal:
Food Chem
/
Food chem
/
Food chemistry
Year:
2024
Document type:
Article
Country of publication: