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