INVESTIGATION OF SWEET TASTE MECHANISM BY TASTE INTERACTIONS
Abstract
Sensory evaluation experiments were conducted using trained taste panel volunteers to evaluate the interactions between sweet compounds. Magnitude estimation was used to assess the relative sweetness of stimuli. Cross adaptation and synergism experiments were conducted with selected combinations of 9 sweeteners to establish possible common sweetness receptor sites. Significant reciprocal cross adaptation was observed with Acesulfame K and sodium saccharin but not among other sweeteners. Synergism was noted at all concentrations between xylitol and D-glucose, sodium cyclamate, sorbitol and D-glucose, and D-glucose and sodium cyclamate. No synergism occurred between D-fructose and L-sorbose, and sucrose and sodium saccharin. Synergism was indicated at some concentrations of other sweetener combinations. Tasteless levels of L-threonine were added to sucrose, D-fructose, D-alanine and L-alanine. L-Threonine enhanced the perceived sweetness of sucrose and D-alanine but did not significantly affect the taste of L-alanine and tended to decrease the perceived sweetness of D-fructose. The flavor enhancer, ethyl maltol increased the perceived sweetness of sucrose only when olfactory input was allowed. Low levels of 3 types of pregelatinized starch were added to sucrose and compared to sucrose controls. Pregelatinized potato starch significantly reduced the perceived sweetness of sucrose however pregelatinized tapioca and waxy corn starches had no significant effect. An alternative method for detecting differences in sweetness was investigated. Combined results of the experiments support the possibility of multiple sweet receptor sites and the existence of primary and secondary sites for sweeteners.
Degree
Ph.D.
Subject Area
Food science
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