title: Bitterness of sweeteners as a function of concentration.
abstract: Sixteen 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.
authors.affiliation: Department of Psychology, Duke University, Durham, NC 27706, USA.
authors.forename: S S
authors.initials: SS
authors.lastname: Schiffman
authors.forename: B J
authors.initials: BJ
authors.lastname: Booth
authors.forename: M L
authors.initials: ML
authors.lastname: Losee
authors.forename: S D
authors.initials: SD
authors.lastname: Pecore
authors.forename: Z S
authors.initials: ZS
authors.lastname: Warwick
mesh_terms: D005260:Female; D006801:Humans; D008297:Male; D009994:Osmolar Concentration; D013549:Sweetening Agents / Q000737:chemistry; D013649:Taste
chemical_list: D013549:Sweetening Agents