Time intensity study of sweeteners

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022401" target="_blank" >RIV/60461373:22330/09:00022401 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Time intensity study of sweeteners

Original language description

Time-intensity studies for evaluating the perception of sweet taste of sucralose, aspartame, and saccharose over time was measuremed. The following parameters from the assessor´s charts of time profile: maximum intensity of sweet taste and the time whichwas needed to get to its maximum, the time period of perception of sweet taste and the area under the curve were determined. The intensity of sweet taste was measured before and after spitting out the solution. Then it was measured at intervals of 5 seconds for 70 seconds. Sucralose has a more gentle sweet taste perception in time than the other sweeteners. The zinc sulfate modifies the sweet taste but it does not inhibit it absolutely.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2009

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Volume of the periodical

27

Issue of the periodical within the volume

S

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

3

Pages from-to

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UT code for WoS article

000269005600102

EID of the result in the Scopus database

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