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Relative sweetness and sensory characteristics of bulk and intense sweeteners

Title
Relative sweetness and sensory characteristics of bulk and intense sweeteners
Authors
Gwak M.-J.Chung S.-J.Kim Y.J.Lim C.S.
Ewha Authors
정서진
SCOPUS Author ID
정서진scopus
Issue Date
2012
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
vol. 21, no. 3, pp. 889 - 894
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
The objectives of this study were to measure and validate the relative sweetness of various sweeteners and to identify the sweeteners having similar sensory quality to that of sucrose. Twelve types of bulk and intense sweeteners were investigated. The relative sweetness was measured by 2-alternative forced choice method with 5% sucrose solution and the results were validated using descriptive analysis. The relative sweetness of the novel sweeteners such as tagatose, erythritol, stevia, and rebaudioside A 97 were shown to be 0.85, 0.63, 64.1, and 227, respectively. Maltitol and tagatose were shown to elicit very similar sensory characteristics to that of sucrose.
DOI
10.1007/s10068-012-0115-0
Appears in Collections:
신산업융합대학 > 식품영양학과 > Journal papers
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