Perceived Taste Intensity and Duration of Nutritive and Non‐nutritive Sweeteners in Water using Time‐intensity (T‐I) Evaluations
1991
OTT, D. B. | Edwards, C. L. | PALMER, S. J.
This investigation compared the sweet and bitter taste characteristics of aspartame, acesulfame K, and alitame at equisweetness levels with 10% sucrose/water solutions at 22°C using the time‐intensity (T‐I) sensory technique. Alitame was comparable to sucrose in all taste characteristics. Aspartame had similar taste characteristics to sucrose with the exception of having greater sweet intensities with longer duration (P<0.001) following sample expectoration. Acesulfame K differed remarkably from sucrose. The sweet attribute of acesulfame K appeared quickly (P<0.05) before sample expectoration. This was followed by a moderately intense and lingering bitter character (P< 0.001) which reached maximum intensity after sample expectoration.
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