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Temporal sweetness and side tastes profiles of 16 sweeteners using temporal check-all-that-apply (TCATA).
Food Research International ( IF 7.0 ) Pub Date : 2019-03-12 , DOI: 10.1016/j.foodres.2019.03.019 Vicki Wei Kee Tan 1 , May Sui Mei Wee 1 , Oliver Tomic 2 , Ciaran G Forde 1
Food Research International ( IF 7.0 ) Pub Date : 2019-03-12 , DOI: 10.1016/j.foodres.2019.03.019 Vicki Wei Kee Tan 1 , May Sui Mei Wee 1 , Oliver Tomic 2 , Ciaran G Forde 1
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An increase in consumer awareness around the negative health impacts of consuming excess added sugars has led to a rise in the replacement of sucrose in foods and beverages. This replacement is often through the use of low or no calorie sweeteners to reduce total calories while maintaining sweetness and palatability. There are a wide variety of sweeteners with diverse physical and caloric compositions which can be used at concentrations estimated to be equi-sweet to sucrose in food products. However, many of the available sweeteners are known to differ in their temporal profiles and may have other side and aftertastes alongside sweetness that need to be considered when comparing their suitability as potential sucrose substitutes. The objective of the current study was to profile and compare the temporal sweetness and qualitative differences of 15 sweeteners to sucrose across nutritive saccharide (sucrose, dextrose, fructose, allulose (D-psicose), palatinose (isomaltulose), sucrose-allulose mixture), nutritive polyol (maltitol, erythritol, mannitol, xylitol, sorbitol) and non-nutritive (acesulfame-k, aspartame, sucralose, stevia (rebaudioside-A or rebA), luo han guo (monk fruit extract or mogroside)) groups, at equi-sweet intensity to 10% w/v sucrose based on a previous psychophysical dose-response study. Using the Temporal Check-all-that-Apply (TCATA) method, 20 participants evaluated a set of 17 sweetener samples (including a sucrose duplicate) in triplicates across three 1-h sessions for the occurrence of six attributes (sweetness, bitterness, metallic taste, chemical taste, honey taste and mouth-drying) over a 60 s period. Sucrose was characterised by a rapid sweetness onset (within first 10 s) to peak citation, and subsequent decay of sweetness with minimal side tastes noted. Acesulfame-K, stevia (rebA) and luo han guo had prominent and long-lasting citations of the undesirable bitter, metallic and chemical side tastes and significantly lower sweetness citations. Allulose, erythritol, sorbitol, aspartame and sucralose were perceived to have bitter, metallic and chemical side tastes, but retained a largely sweet taste profile, with longer residual sweetness for aspartame and sucralose. Nutritive sweeteners dextrose, fructose, maltitol, mannitol, sucrose-allulose mixture, palatinose and xylitol had the most similar temporal and qualitative taste profiles when compared to sucrose, in terms of their sweetness onset, peak sweetness citations, sweetness decay, and side taste profiles.
中文翻译：
使用暂时适用的所有时间检查（TCATA）的16种甜味剂的暂时甜味和副味特征。
消费者对食用过量添加的糖的负面健康影响的意识增强，导致食品和饮料中蔗糖替代的增加。这种替代通常是通过使用低热量或无热量的甜味剂来减少总热量，同时保持甜度和适口性。有各种各样的具有不同物理和热量组成的甜味剂，可以以估计与食品中蔗糖同等甜的浓度使用。但是，已知许多可用的甜味剂的时间特性都不同，并且在比较其作为潜在蔗糖替代品的适用性时，除甜味外还可能具有其他副作用和余味。本研究的目的是分析和比较15种甜味剂相对于营养糖（蔗糖，右旋糖，果糖，阿洛糖（D-长糖），帕拉金糖（异麦芽酮糖），蔗糖-阿洛糖混合物）的时间甜度和质量差异，营养性多元醇（麦芽糖醇，赤藓糖醇，甘露醇，木糖醇，山梨糖醇）和非营养性（乙酰磺胺酸钾，阿斯巴甜，三氯蔗糖，甜叶菊（莱鲍迪甙A或rebA），罗汉果（僧侣果提取物或罗汉果苷）） -根据先前的心理物理剂量反应研究将甜味强度降低至10％w / v蔗糖。使用临时应用所有时间检查（TCATA）方法，有20位参与者评估了三个17小时一式三份的17个甜味剂样品（包括蔗糖重复样品）的一组，确定了六个属性（甜味，苦味，金属味）的发生品尝，化学味，蜂蜜味和口干）在60 s的时间内。蔗糖的特点是起甜作用迅速（在最初的10 s内）达到最高引用频率，随后甜味下降，且味觉降至最低。Acesulfame-K，甜叶菊（rebA）和罗汉果对不良苦味，金属和化学副味的引用持续时间很长，而且引人注目，而且甜味的引用率也大大降低。阿卢糖，赤藓糖醇，山梨糖醇，阿斯巴甜和三氯蔗糖被认为具有苦味，金属和化学的副味，但保留了很大的甜味，对阿斯巴甜和三氯蔗糖的残留甜味更长。营养性甜味剂葡萄糖，果糖，麦芽糖醇，甘露醇，蔗糖-阿卢糖混合物，帕拉金糖和木糖醇与蔗糖相比在时间和质量上具有最相似的味道，
更新日期：2019-03-12
中文翻译：
使用暂时适用的所有时间检查（TCATA）的16种甜味剂的暂时甜味和副味特征。
消费者对食用过量添加的糖的负面健康影响的意识增强，导致食品和饮料中蔗糖替代的增加。这种替代通常是通过使用低热量或无热量的甜味剂来减少总热量，同时保持甜度和适口性。有各种各样的具有不同物理和热量组成的甜味剂，可以以估计与食品中蔗糖同等甜的浓度使用。但是，已知许多可用的甜味剂的时间特性都不同，并且在比较其作为潜在蔗糖替代品的适用性时，除甜味外还可能具有其他副作用和余味。本研究的目的是分析和比较15种甜味剂相对于营养糖（蔗糖，右旋糖，果糖，阿洛糖（D-长糖），帕拉金糖（异麦芽酮糖），蔗糖-阿洛糖混合物）的时间甜度和质量差异，营养性多元醇（麦芽糖醇，赤藓糖醇，甘露醇，木糖醇，山梨糖醇）和非营养性（乙酰磺胺酸钾，阿斯巴甜，三氯蔗糖，甜叶菊（莱鲍迪甙A或rebA），罗汉果（僧侣果提取物或罗汉果苷）） -根据先前的心理物理剂量反应研究将甜味强度降低至10％w / v蔗糖。使用临时应用所有时间检查（TCATA）方法，有20位参与者评估了三个17小时一式三份的17个甜味剂样品（包括蔗糖重复样品）的一组，确定了六个属性（甜味，苦味，金属味）的发生品尝，化学味，蜂蜜味和口干）在60 s的时间内。蔗糖的特点是起甜作用迅速（在最初的10 s内）达到最高引用频率，随后甜味下降，且味觉降至最低。Acesulfame-K，甜叶菊（rebA）和罗汉果对不良苦味，金属和化学副味的引用持续时间很长，而且引人注目，而且甜味的引用率也大大降低。阿卢糖，赤藓糖醇，山梨糖醇，阿斯巴甜和三氯蔗糖被认为具有苦味，金属和化学的副味，但保留了很大的甜味，对阿斯巴甜和三氯蔗糖的残留甜味更长。营养性甜味剂葡萄糖，果糖，麦芽糖醇，甘露醇，蔗糖-阿卢糖混合物，帕拉金糖和木糖醇与蔗糖相比在时间和质量上具有最相似的味道，
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