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Sensory profiles of sweeteners in aqueous solutions

Author

Listed:
  • Alena Šedivá

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Zdeňka Panovská

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Jan Pokorný

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

Abstract

Sensory profiles of saccharin, acesulfame K, aspartame, and neotame were compared with that of sucrose in three different types of water (tap water, commerical Crystalis water, and distilled water) under the conditions of the respective ISO standards. The intensities of off-flavours, especially bitter and metallic tastes, were higher in the solutions of synthetic sweeteners than in that of sucrose. The aspartame solution was the sample closest to the sucrose solution, and the intensity of off-flavours was significantly higher in acesulfame solution. Ratings of the bitter taste were related to those of the metallic taste, the relation being semilogarithmic. The performancies of different assessors were nearly the same in all ratings, and the absolute values of the ratings of sweetness and different off-flavours had the same repeatabilities. The relative accuracy was, naturally, much higher in off-flavours than in the case of sweetness.

Suggested Citation

  • Alena Šedivá & Zdeňka Panovská & Jan Pokorný, 2006. "Sensory profiles of sweeteners in aqueous solutions," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(6), pages 283-287.
    • Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:6:id:3326-cjfs
    DOI: 10.17221/3326-CJFS
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