EFFECT OF SWEETENER TYPE AND OF SWEETENER AND ACID LEVELS ON TEMPORAL PERCEPTION OF SWEETNESS, SOURNESS AND FRUITINESS
EFFECT OF SWEETENER TYPE AND OF SWEETENER AND ACID LEVELS ON TEMPORAL PERCEPTION OF SWEETNESS, SOURNESS AND FRUITINESS
复制标题
DOI：
10.1093/chemse/18.3.273
复制
发表时间：
1993-06-01
期刊：
影响因子：
3.5
通讯作者：
NOBLE, AC
中科院分区：
文献类型：
--
作者：
BONNANS, S;NOBLE, AC
通过时间强度方法评估了 18 种橙味溶液的甜度、酸味和果味，其中含有三种浓度的柠檬酸（0.75、1,5、2.25 克/升）和三种等甜浓度的蔗糖（80、100、120 克/升）或阿斯巴甜（0.6、0.7、0.8 克/升）。在这些浓度下，产生的酸度强度范围比甜度范围更大，导致通过增加酸水平对甜度的抑制比通过增加甜味剂水平对酸度的抑制更大。尽管阿斯巴甜样品的甜味和果味持续时间较长，但蔗糖和阿斯巴甜与柠檬酸的酸味相互作用并没有不同。甜味和酸味都增强了果味的强度和持续时间，但酸味的影响更大。这项研究无法得出这种增强是否归因于甜味或酸味与果味的认知关联，或者是由于受试者无法将甜味和酸味与口腔感知的果味分开。
Sweetness, sourness and fruitiness of 18 orange-flavored solutions, with three levels of citric acid (0.75, 1,5, 2.25 g/l) and three equi-sweet levels of either sucrose (80, 100, 120 g/l) or aspartame (0.6, 0.7, 0.8 g/l), were evaluated by time-intensity methodology. At these concentrations, a larger range in sourness intensity than in sweetness was produced, resulting in greater suppression of sweetness by increasing acid levels than of sourness by increasing sweetener levels. Although aspartame samples had a longer duration of sweetness and fruitiness, sucrose and aspartame did not interact differently with the sourness of citric acid. Fruitiness intensity and duration was enhanced by both sweetness and sourness, but to a greater extent by sourness. Whether this enhancement is attributable to a cognitive association of sweetness or sourness with fruitiness or is due to the inability of the subjects to separate sweet and sour tastes from orally perceived fruity flavor cannot be concluded from this study.