Relative sweetness and sweetness quality of Xylobiose
| Autor: | Jae-Hee Hong, Min-Ji Kim, Sang-Ho Yoo, Hye-Won Park, Sheungwoo Seo |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Sucrose medicine.medical_treatment Sensory profile Xylose Applied Microbiology and Biotechnology Article 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology medicine Xylobiose Food science Flavor Aroma 030109 nutrition & dietetics biology Prebiotic digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences Sweetness biology.organism_classification 040401 food science chemistry Food Science Biotechnology |
| Popis: | Xylobiose (XB), a xylose dimer, is a low-calorie sweetener with prebiotic activity. Unlike its well-defined biosynthesis and production methods, its sensory characteristics have not been well investigated. This study aims to identify the relative sweetness and sensory profile of XB. XB was prepared as an aqueous solution, and its relative sweetness (RS) compared to 5% sucrose was determined using the 2-alternative forced choice method. The sensory profile was identified by 10 trained panelists using descriptive analysis. The RS of XB was determined to be 0.34. XB was characterized by its yellowness, corn aroma and flavor, and its nurungji (scorched rice) candy flavor. The persistence of sweetness of XB was similar to that of sucrose, but its onset of sweetness was slower. When XB was mixed with sucrose at a ratio of 7:93, the mixture exhibited a similar sensory quality to that of sucrose, thereby making it a useful sucrose complement. |
| Databáze: | OpenAIRE |
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