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Time-Intensity Studies of Sweeteners

Author

Listed:
  • K. Čmejlová
  • Z. Panovská

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic)

  • A. Váchová

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic)

  • D. Lukešová

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic)

Abstract

We used time-intensity studies in this work for evaluating the perception of sweet taste of sucralose, aspartame, and saccharose over time. In second part of this study the mixture of sweeteners and zinc sulphate, which modifies sweet taste perception, was used. We determined the following parameters from the assessor's charts of time profile: maximum intensity of sweet taste and the time which was needed to get to its maximum, the time period of perception of sweet taste and the area under the curve. For evaluation each assessor received 20 ml of a water solution with the sweetener followed by the mixture of the same sweetener with zinc sulphate. The intensity of sweet taste was measured before and after spitting out the solution. Then it was measured at intervals of 5 s for 70 seconds. It can be seen from the charts that sucralose has a more gentle sweet taste perception in time than the other sweeteners and that the zinc sulphate modifies the sweet taste but it does not inhibit it absolutely.

Suggested Citation

  • K. Čmejlová & Z. Panovská & A. Váchová & D. Lukešová, 2009. "Time-Intensity Studies of Sweeteners," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 327-329.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:916-cjfs
    DOI: 10.17221/916-CJFS
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