Effect of temperature, pH, and ions on sweet taste.
Title | Effect of temperature, pH, and ions on sweet taste. |
Publication Type | Journal Article |
Year of Publication | 2000 |
Authors | Schiffman, S. S., Sattely-Miller E. A., Graham B. G., Bennett J. L., Booth B. J., Desai N., & Bishay I. |
Journal | Physiology & behavior |
Volume | 68 |
Issue | 4 |
Pagination | 469-81 |
Date Published | 2000 Feb |
Keywords | Calcium, Female, Humans, Hydrogen-Ion Concentration, Male, Middle Aged, Potassium, Sodium, Sweetening Agents, Taste, Temperature, 甜味剂 |
Abstract | 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. |
- Login to post comments
- Printer-friendly version
- PubMed