Bitterness of sweeteners as a function of concentration

Sizteen trained tasters provided sweetness and bitterness intensity ratings for 19 compounds including: acesulfame-K, alitame, aspartame, fructose, glucose, glycine, lactitol, maltitol, monoammonium glycyrrhizinate, neohesperidin dihydrochalcone, neosugar (fructo-oligosaccharide), palatinit (isomalt...

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Veröffentlicht in:	Brain research bulletin 1995, Vol.36 (5), p.505-513
Hauptverfasser:	Schiffman, Susan S., Booth, Barbara J., Losee, Michael L., Pecore, Suzanne D., Warwick, Zoe S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Bitter Female Fundamental and applied biological sciences. Psychology Humans Intensity Male Olfaction. Taste Osmolar Concentration Perception Psychology. Psychoanalysis. Psychiatry Psychology. Psychophysiology Psychophysics Sweet Sweetening Agents - chemistry Taste
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creator	Schiffman, Susan S. Booth, Barbara J. Losee, Michael L. Pecore, Suzanne D. Warwick, Zoe S.
description	Sizteen trained tasters provided sweetness and bitterness intensity ratings for 19 compounds including: acesulfame-K, alitame, aspartame, fructose, glucose, glycine, lactitol, maltitol, monoammonium glycyrrhizinate, neohesperidin dihydrochalcone, neosugar (fructo-oligosaccharide), palatinit (isomalt), rebaudioside-A, sodium cyclamate, sodium saccharin, stevioside, sucralose, sucrose, and thaumatin. With increasing concentration, high-potency sweeteners including acesulfame-K, neohesperidin dihydrochalcone, sodium saccharin, rebaudioside-A, and stevioside tended to become more bitter. Low-potency sweeteners including fructose, sucrose, and lactitol tended to become less bitter with increasing concentration.
doi_str_mv	10.1016/0361-9230(94)00225-P
format	Article
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With increasing concentration, high-potency sweeteners including acesulfame-K, neohesperidin dihydrochalcone, sodium saccharin, rebaudioside-A, and stevioside tended to become more bitter. Low-potency sweeteners including fructose, sucrose, and lactitol tended to become less bitter with increasing concentration.</description><subject>Biological and medical sciences</subject><subject>Bitter</subject><subject>Female</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Intensity</subject><subject>Male</subject><subject>Olfaction. Taste</subject><subject>Osmolar Concentration</subject><subject>Perception</subject><subject>Psychology. Psychoanalysis. Psychiatry</subject><subject>Psychology. 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Psychology</topic><topic>Humans</topic><topic>Intensity</topic><topic>Male</topic><topic>Olfaction. Taste</topic><topic>Osmolar Concentration</topic><topic>Perception</topic><topic>Psychology. Psychoanalysis. Psychiatry</topic><topic>Psychology. Psychophysiology</topic><topic>Psychophysics</topic><topic>Sweet</topic><topic>Sweetening Agents - chemistry</topic><topic>Taste</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Schiffman, Susan S.</creatorcontrib><creatorcontrib>Booth, Barbara J.</creatorcontrib><creatorcontrib>Losee, Michael L.</creatorcontrib><creatorcontrib>Pecore, Suzanne D.</creatorcontrib><creatorcontrib>Warwick, Zoe S.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Brain research bulletin</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Schiffman, Susan S.</au><au>Booth, Barbara J.</au><au>Losee, Michael L.</au><au>Pecore, Suzanne D.</au><au>Warwick, Zoe S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bitterness of sweeteners as a function of concentration</atitle><jtitle>Brain research bulletin</jtitle><addtitle>Brain Res Bull</addtitle><date>1995</date><risdate>1995</risdate><volume>36</volume><issue>5</issue><spage>505</spage><epage>513</epage><pages>505-513</pages><issn>0361-9230</issn><eissn>1873-2747</eissn><coden>BRBUDU</coden><abstract>Sizteen trained tasters provided sweetness and bitterness intensity ratings for 19 compounds including: acesulfame-K, alitame, aspartame, fructose, glucose, glycine, lactitol, maltitol, monoammonium glycyrrhizinate, neohesperidin dihydrochalcone, neosugar (fructo-oligosaccharide), palatinit (isomalt), rebaudioside-A, sodium cyclamate, sodium saccharin, stevioside, sucralose, sucrose, and thaumatin. With increasing concentration, high-potency sweeteners including acesulfame-K, neohesperidin dihydrochalcone, sodium saccharin, rebaudioside-A, and stevioside tended to become more bitter. Low-potency sweeteners including fructose, sucrose, and lactitol tended to become less bitter with increasing concentration.</abstract><cop>New York, NY</cop><pub>Elsevier Inc</pub><pmid>7712215</pmid><doi>10.1016/0361-9230(94)00225-P</doi><tpages>9</tpages></addata></record>
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subjects	Biological and medical sciences Bitter Female Fundamental and applied biological sciences. Psychology Humans Intensity Male Olfaction. Taste Osmolar Concentration Perception Psychology. Psychoanalysis. Psychiatry Psychology. Psychophysiology Psychophysics Sweet Sweetening Agents - chemistry Taste
title	Bitterness of sweeteners as a function of concentration
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