A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law
A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law
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基于韦伯-费希纳定律的五种天然糖的新感官甜度定义和甜度换算方法
DOI：
10.1016/j.foodchem.2018.12.049
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发表时间：
2019-05-30
期刊：
影响因子：
8.8
通讯作者：
Han, Jianzhong
中科院分区：
文献类型：
--
作者：
Mao, Yuezhong;Tian, Shiyi;Han, Jianzhong
本研究的目的是建立五种糖的新的感官甜度定义和转换方法。采用基于三角测试和配对比较的“封闭式”问题进行感官评价。确定绝对阈值和九个感官差异阈值并用于生成甜味感官差异强度曲线。定义蔗糖甜度的绝对阈值为1，通过该曲线可以计算出任意浓度下的蔗糖甜度。对每条曲线取对数后，计算出蔗糖、葡萄糖、果糖、乳糖和麦芽糖的甜度指数分别为1、1.12、0.94、1.29和1.25。以此为基础，可以换算计算出各糖浓度和甜度。单糖和混合糖的甜度比较实验验证了新的甜度指数和甜度值比以前的研究报道的更准确（83.3-100%）。因此，这种新的定义和转换方法为甜味感官应用建立了更可靠的参考。
This study's aim is to establish a new sensory sweetness definition and conversion method for five sugars. A "closed-type" question based on triangle test and paired comparison was used for sensory evaluation. The absolute threshold and nine sensory difference threshold values were determined and used to generate a sweet sensory difference strength curve. Defining absolute threshold of sucrose sweetness as 1, the sucrose sweetness at any concentration could be calculated via the curve. After taking the logarithm of each curve, sweetness index was calculated as 1, 1.12, 0.94, 1.29, and 1.25 for sucrose, glucose, fructose, lactose and maltose, respectively. Based on this, each sugar concentration and sweetness could be converted and calculated. Single sugar and mixed-sugars sweetness comparison experiments verified the new sweetness index and sweetness values were more accurate (83.3-100%) than those reported in previous studies. Therefore, this new definition and conversion method established more reliable references for sweet taste sensory applications.