Measurement Of The Relative Sweetness Of Stevia Extract, Aspartame And Cyclamate/saccharin Blend As Compared To Sucrose At Different Concentrations

Special diets are used to mitigate many human diseases. When these diets require changes in carbohydrate content, then sweetness becomes an important characteristic. The range of low-calorie sweeteners available to the food industry is expanding. It is essential to have an exact knowledge of the relative sweetness of various sweeteners in relation to different sucrose concentrations. The objective of this study was to determine the variation on the relative sweetness of aspartame (APM), stevia [Stevia rebaudiana (Bert.) Bertoni] leaf extract (SrB) and the mixture cyclamate/saccharin - two parts of cyclamate and one part of saccharin - (C/S) with the increase in their concentrations, and in neutral and acid pH in equisweet concentration to 10% sucrose, using magnitude estimation. Sweetness equivalence of SrB in relation to sucrose concentrations of 20% or higher and of APM and C/S to sucrose concentrations of 40% or higher could not be determined, because a bitter taste predominated the potency of all sweeteners decreased as the level of sweetner increased in equi-sweet concentration of sucrose at 10%, with pH 7.0 and pH 3.0, the potency was practically the same for all sweeteners evaluated.542119130Hanger, L.Y., Lotz, A., Lepeniotis, S., Descriptive profiles of selected high intensity sweeteners (IRS) HIS blends and sucrose (1996) J Food Sci, 61 (2), pp. 456-864Higginbotham, J.D., L'état présent des aspartame. stévioside et autres édulcorants (1982) La Sucrerie Belge, 101, p. 235Crosby, G.A., New sweeteners (1976) CRC in Food Sci Nutr, 297 JUNHomler, B.E., (1988) Low Calorie Products, , Birch CG, Lindle MG (eds), London: Elsevier Applied ScienceCloningert, M.R., Baldwin, R.E., L-aspartyl-L-phenylalanine methyl ester (aspartame) as a sweetener (1974) J Food Sci, 39, p. 347Tunaley, A., Thomson, D.M.H., McEwan, J.A., Determination of equi-sweet concentrations of nine sweeteners using a relative rating technique (1987) Int J Food Sci Tech, 22 (6), p. 627Redlinger, P.A., Setser, C.S., Sensory quality of selected sweeteners: Aqueous and lipid model systems (1987) J Food Sci, 52, p. 45Wie, S.G., Beyts, P.K., Sensory characteristics of sucralose and other high intensity sweeteners (1992) J Food Sci, 57 (4), p. 1014Baldwin, R.E., Korschgen, B.M., Intensification of fruit flavors by aspartame (1979) J Food Sci, 44, p. 938Bakal, A.I., O'Brien Nabors, L., (1986) Alternative Sweeteners, , O'Brien Nabors L, Gelardi RC (eds), New York: Marcel DekkerDuBois, E., Diterpenoid sweeteners: Syntesis and sensory evaluation of stevioside analogues nondegradable to steviol (1981) J Med Chem, 24, p. 1269Kinghorn, A.D., Soejarto, D.D., (1985) Economic and Medicinal Plant Research, , London: Academic PressSoejarto, D.D., Kinghorn, A.D., Farnsworth, N.R., Potential sweetening agents of plant origin. III. Organoleptic evaluation of stevia leaf herbarium samples for sweetness (1982) J Nat Prod, 45, p. 590Yamaguchi, S., Yoshikawa, T., Ikeda, S., Ninomyia, T., Studies on the taste of some sweet substances part I. Inter-relationships among them (1970) Agric Biol Chem, 34, p. 181Ennis, D.M., (1990) Chemical Senses, 14 (4), p. 597Stone, H., Oliver, S.M., Measurement of the relative sweetness of selected sweeteners and sweetener mixtures (1969) J Food Sci, 34, p. 215Giovanni, M.E., Pangborn, R.M., Measurement of taste intensity and degree of linking of beverages by graphic scales and magnitude estimation (1983) J Food Sci, 48, p. 1175Wiseman, J.J., McDaniel, M.R., Modification of fruit flavors by aspartame and sucrose (1991) J Food Sci, 56, p. 1668Moskowitz, H.R., Ratio scales of sugar sweetness (1970) Percep Psychoph, 7 (5), p. 315Bartoshuk, L.M., Renert, K., Rodin, J., Stevens, C., Effects of temperature on the perceived sweetness of sucrose (1982) Physiol Behav, 28, p. 905Hashimoto, Y., Moriyasu, M., Determination of sweet components in Stevia rebaudiana by high-perfomance liquid chromatograph. Ultraviolet detection (1978) Shoyakugaku Zasshi, 32 (2), p. 209Stevens, S.S., On the psychophysical law (1957) Psychol Rev, 64, p. 153Gremby, T.H., Intense sweeteneres for the food industry: An overview (1991) Trends Food Sci Tech, 1991 JAN, p. 2Isima, N., Kakayama, O., Sensory evaluation of stevioside as a sweetener (1976) Rep Nat Food Res Inst, 31, p. 80Inglett, G.E., (1974) Symposium: Sweeteners, , Westport, CT: AVI Publishing CoBeck, C.I., Sweetness, character, and applications of aspartic acid-based sweeteners (1974) Symposium: Sweeteners, , Inglett GE (ed), Westport, CT: AVI Publishing CoHarrison, S.K., Bernhardt, R.A., Time-intensity sensory characteristics of sacharin, xylitol and galactose and their effect on the sweetness of lactose (1984) J Food Sci, 49, p. 78

Compositional Stability of the Bacterial Community in a Climate-Sensitive Sub-Arctic Peatland

Conservation Biolog