Abstract:
: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.
journal_name
Chem Sensesjournal_title
Chemical sensesauthors
Nahon DF,Roozen JP,de Graaf Cdoi
10.1093/chemse/23.1.59subject
Has Abstractpub_date
1998-02-01 00:00:00pages
59-66issue
1eissn
0379-864Xissn
1464-3553journal_volume
23pub_type
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