Effect of ethanol on interactions of bitter and sweet tastes in aqueous solutions
| Autor: | Zdeňka PANOVSKÁ, Alena ŠEDIVÁ, Markéta JEDELSKÁ, Jan POKORNÝ |
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| Jazyk: | angličtina |
| Rok vydání: | 2008 |
| Předmět: | |
| Zdroj: | Czech Journal of Food Sciences, Vol 26, Iss 2, Pp 139-145 (2008) |
| Druh dokumentu: | article |
| ISSN: | 1212-1800 1805-9317 |
| DOI: | 10.17221/2466-CJFS |
| Popis: | Experimental samples simulated the composition of vermouths. In all experiments, 0.01% quinine was used as a standard bitter substance. Sucrose increased the acceptability in the concentration range of up to 14%, remaining constant at higher concentrations, both in aqueous and 16% ethanolic solutions. A decrease of bitterness was observed in water but not in 16% ethanol. Ethanol did not affect the sweetness appreciably at the concentrations of up to 16%, but 32% ethanolic solutions appeared less sweet. Ethanol enhanced the bitterness only at high concentrations; interactions were similar in the samples containing 10% and 16% sucrose. Aspartame and Neotame sweetness increased the acceptability and decreased the bitterness similarly to sucrose, both in aqueous and in 16% ethanolic solutions. |
| Databáze: | Directory of Open Access Journals |
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