Journal Article

Sensory Evaluation of Mixtures of Maltitol or Aspartame, Sucrose and an Orange Aroma

Denise F. Nahon, Jacques P. Roozen and Cees de Graaf

in Chemical Senses

Volume 23, issue 1, pages 59-66
Published in print February 1998 | ISSN: 0379-864X
Published online February 1998 | e-ISSN: 1464-3553 | DOI: http://dx.doi.org/10.1093/chemse/23.1.59
Sensory Evaluation of Mixtures of Maltitol or Aspartame, Sucrose and an Orange Aroma

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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 Article.  0 words. 

Subjects: Molecular and Cell Biology

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