Sensory evaluation of mixtures of maltitol or aspartame, sucrose and an orange aroma

Chemical Senses
D F NahonC de Graaf

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...Continue Reading

Citations

May 15, 2010·International Journal of Food Sciences and Nutrition·Clementine ThabuisLaetitia Guerin-Deremaux
Jan 18, 2013·Journal of Food Science·P P LeksrisompongM A Drake
Sep 10, 2017·Nutrition Journal·Szimonetta LohnerJoerg J Meerpohl
Nov 20, 2019·Current Atherosclerosis Reports·Yoona KimPeter M Clifton
Aug 29, 2021·Pharmaceutics·Atabak Ghanizadeh TabrizDennis Douroumis
Jun 21, 2001·Journal of Chemical Information and Computer Sciences·A R KatritzkyU Maran

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