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Sensory evaluation of mixtures of maltitol or aspartame, sucrose and an orange aroma.

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  • المؤلفون: Nahon DF;Nahon DF; Roozen JP; de Graaf C
  • المصدر:
    Chemical senses [Chem Senses] 1998 Feb; Vol. 23 (1), pp. 59-66.
  • نوع النشر :
    Journal Article; Research Support, Non-U.S. Gov't
  • اللغة:
    English
  • معلومة اضافية
    • المصدر:
      Publisher: Oxford University Press Country of Publication: England NLM ID: 8217190 Publication Model: Print Cited Medium: Print ISSN: 0379-864X (Print) Linking ISSN: 0379864X NLM ISO Abbreviation: Chem Senses Subsets: MEDLINE
    • بيانات النشر:
      Publication: Oxford : Oxford University Press
      Original Publication: [London : IRL Press, c1980-
    • الموضوع:
      Aspartame* ; Citrus* ; Sucrose* ; Sugar Alcohols* ; Sweetening Agents*; Maltose/*analogs & derivatives ; Taste/*physiology; Adult ; Evaluation Studies as Topic ; Female ; Humans ; Male ; Odorants ; Perception
    • نبذة مختصرة :
      The suitability of Beidler's mixture equation for mixtures of sucrose and maltitol as well as for mixtures of sucrose and aspartame was examined in the presence of an orange aroma. The mean scores for the attribute sweet remained constant for each combination of sucrose and maltitol and for each combination of sucrose and aspartame. Therefore, Beidler's mixture equation can be used to choose combinations of sucrose and maltitol and of sucrose and aspartame giving the same sweetness. Quantitative descriptive analysis of different solutions indicated that the flavour profiles of sucrose and maltitol did not differ significantly at a constant concentration of orange aroma. However, flavour profiles of solutions with increasing aspartame concentrations (but constant aroma levels) showed significantly higher scores for the attributes sour, chemical and aftertaste. Addition of orange aroma provided the different solutions with a more distinct flavour. The mean scores for the attributes orange, sour, fruity and aftertaste increased significantly for most of the sucrose-maltitol mixtures. This effect of orange aroma was even more pronounced in solutions containing combinations of sucrose and aspartame. Further comments on the attribute aftertaste showed similar terms for the different solutions, the most often mentioned being orange, sour, fruity and chemical for solutions containing the orange aroma. The aftertaste of solutions containing relatively more aspartame was mainly described as sweet and chemical.
    • الرقم المعرف:
      0 (Sugar Alcohols)
      0 (Sweetening Agents)
      57-50-1 (Sucrose)
      69-79-4 (Maltose)
      D65DG142WK (maltitol)
      Z0H242BBR1 (Aspartame)
    • الموضوع:
      Date Created: 19980408 Date Completed: 19980513 Latest Revision: 20190512
    • الموضوع:
      20231215
    • الرقم المعرف:
      10.1093/chemse/23.1.59
    • الرقم المعرف:
      9530970