Effect of repeated presentation on sweetness intensity of binary and ternary mixtures of sweeteners
| Autor: | W. Wayne Stargel, Jennifer Zervakis, Susan S. Schiffman, Harriett H. Butchko, Brevick G. Graham, Elizabeth A. Sattely-Miller |
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| Rok vydání: | 2003 |
| Předmět: |
Male
Analysis of Variance Chromatography Physiology Chemistry digestive oral and skin physiology food and beverages Drug Synergism Sweetness Middle Aged Sensory Systems Behavioral Neuroscience stomatognathic system Physiology (medical) Sweetening Agents Taste Threshold Humans Female Food science Ternary operation |
| Zdroj: | Chemical senses. 28(3) |
| ISSN: | 0379-864X |
| Popis: | The purpose of the present study was to determine the effect of repeated presentation of the same sweet stimulus on sweetness intensity ratings. The sweet stimuli tested in this study were binary and ternary blends of 14 sweeteners that varied widely in chemical structure. A trained panel evaluated the sweetness intensity over four sips of a given mixture presented at 30 s intervals. The individual components in the binary sweetener combinations were intensity-anchored with 5% sucrose, while the individual sweeteners in the ternary mixtures were intensity-anchored with 3% sucrose (according to formulae developed previously). Each self-mixture was also evaluated (e.g. acesulfame-K—acesulfame-K). The main finding of this study was that mixtures consisting of two or three different sweeteners exhibited less reduction in sweetness intensity over four repeated sips than a single sweetener at an equivalent sweetness level. Furthermore, ternary combinations tended to be slightly more effective than binary combinations at lessening the effect of repeated exposure to a given sweet stimulus. These findings suggest that the decline in sweetness intensity experienced over repeated exposure to a sweet stimulus could be reduced by the blending of sweeteners. |
| Databáze: | OpenAIRE |
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