title: [Sweetness potency of saccharin and cyclamate in hot drinks].
abstract: The sweetness potency of sweeteners depends on temperature. At 50 degrees C the 2.4-fold concentration of saccharin and the 1.3-fold of cyclamate respectively is needed to produce the same sweetness (as related to sucrose) as in solutions at 20 degrees C. As well as in water the sweetening power decreases in chinese tea with increasing temperature. Only in case of cyclamate solutions of high sweetness this effect is diminished. In the mathematical description of the relation between stimulus and perception the decrease of the relative sweetness observed can be expressed by a comformable decrease of the concentration coefficient. The effect of temperature on the perception of sweetness can be explained by the Arrhenius' conception. The critical increments are 23 kJ/mol for saccharin and 8 kJ/mol for both cyclamate and fructose.
mesh_terms: D003494:Cyclamates; D006358:Hot Temperature; D006801:Humans; D012439:Saccharin; D013395:Sucrose; D013649:Taste; D013662:Tea; D014867:Water
chemical_list: D003494:Cyclamates; D013662:Tea; D014867:Water; D013395:Sucrose; D012439:Saccharin
vernacular_title: Uber die Süssungsfähigkeit von Saccharin und Cyclamat in Heissgetränken.