标题 | Effect of temperature, pH, and ions on sweet taste. |
文章类型 | Journal Article |
发表年度 | 2000 |
作者 | Schiffman, S. S. [1], Sattely-Miller E. A. [2], Graham B. G. [3], Bennett J. L. [4], Booth B. J. [5], Desai N. [6], & Bishay I. [7] |
期刊 | Physiology & behavior |
卷 | 68 |
期 | 4 |
页码 | 469-81 |
发表日期 | 2000 Feb |
关键词 | Calcium [8], Female [9], Humans [10], Hydrogen-Ion Concentration [11], Male [12], Middle Aged [13], Potassium [14], Sodium [15], Sweetening Agents [16], Taste [17], Temperature [18], 甜味剂 [19] |
摘要 | The purpose of this experiment was to determine the effects of temperature (50 degrees C and 6 degrees C), pH (pH 3.0, 4.0, 5.0, 6. 0, and 7.0) and the addition of monovalent and divalent cations (5 mM Na(+), 5 mM K(+), and 5 mM Ca(2)+ ) on the sweetness intensity ratings of sweeteners ranging widely in chemical structure. A trained panel provided intensity evaluations for prototypical tastes (sweet, bitter, sour, and salty) as well as aromatic and mouth-feel attributes. The following sweeteners were included in this experiment: three sugars (fructose, glucose, sucrose), three terpenoid glycosides (monoammonium glycyrrhizinate, rebaudioside-A, stevioside), two polyhydric alcohols (mannitol, sorbitol), two dipeptide derivatives (alitame, aspartame), two N-sulfonylamides (acesulfame-K, sodium saccharin), one sulfamate (sodium cyclamate), one protein (thaumatin), one dihydrochalcone (neohesperidin dihydrochalcone), and one chlorodeoxysugar (sucralose). Two to five levels of each sweetener reflecting a range of sweetness intensities were tested, using formulae developed by DuBois et al. The main finding from this three-part study was that temperature, pH, and ions had little effect on perceived sweetness intensity. Even when significant differences were found in the temperature study, the effects were very small. |
Alternate Journal | Physiol. Behav. |
Links:
[1] http://www.hisynergi.com/literature/author/436
[2] http://www.hisynergi.com/literature/author/438
[3] http://www.hisynergi.com/literature/author/439
[4] http://www.hisynergi.com/literature/author/499
[5] http://www.hisynergi.com/literature/author/440
[6] http://www.hisynergi.com/literature/author/500
[7] http://www.hisynergi.com/literature/author/501
[8] http://www.hisynergi.com/literature/keyword/585
[9] http://www.hisynergi.com/literature/keyword/162
[10] http://www.hisynergi.com/literature/keyword/221
[11] http://www.hisynergi.com/literature/keyword/203
[12] http://www.hisynergi.com/literature/keyword/155
[13] http://www.hisynergi.com/literature/keyword/536
[14] http://www.hisynergi.com/literature/keyword/586
[15] http://www.hisynergi.com/literature/keyword/495
[16] http://www.hisynergi.com/literature/keyword/2
[17] http://www.hisynergi.com/literature/keyword/4
[18] http://www.hisynergi.com/literature/keyword/530
[19] http://www.hisynergi.com/literature/keyword/143