Synthesis of O-aminoacyl sugar alcohols and investigation of sweet-taste mechanism of various sweet compounds
Abstract
Interest in replacement of sucrose and other fermentable sugars has stimulated research on sugar alcohol sweeteners. Since sugar alcohol sweeteners are not intensely sweet, chemical modifications of the molecule were made in order to enhance sweetness. A series of O-aminoacyl sugar alcohols were synthesized and purified. These compounds were evaluated for taste quality. It was found that O-aminoacyl sugar alcohols with a glycine residue have a very weak sweet taste, some of O-aminoacyl sugars with L-alanine are sweet, and most of the L-valyl sugar alcohols exhibit a bitter taste. An attempt to find an intensely sweet compound was unsuccessful. Sensory evaluation experiments were performed using trained taste panelists to investigate the interaction of various sweet compounds. Synergistic experiments were conducted with selected combinations of sweeteners. Synergism was noted at all concentrations between sorbitol and acesulfame-K, sorbitol and aspartame, sorbitol and neohesperidin dihydrochalcone (NHDHC), and sorbitol and maltose. It was observed that combining synthetic sweeteners (NHDHC, acesulfame-K and aspartame) with sugar alcohols had a good taste profiles. Aftertastes were remarkably decreased because the level of artificial sweeteners used were lowered. The effect of $\beta$-cyclodextrin molecule on the taste of neohesperidin dihydrochalcone (NHDHC) was also investigated. It was found that $\beta$-cyclodextrin reduced the aftertaste, but also the sweetness intensity, of neohesperidin dihydrochalcone. The taste quality of the NHDHC and $\beta$-cyclodextrin mixture was inferior to that of NHDHC alone.
Degree
Ph.D.
Advisors
Daniel, Purdue University.
Subject Area
Food science|Agricultural chemicals
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