The effect of modifying the distribution of sucralose and quinine on bitterness suppression in model gels |
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Affiliation: | 1. INIBIOLP (UNLP-CONICET CCT La Plata), Facultad de Ciencias Médicas, Calles 60 y 120, La Plata, Argentina;2. CINIBA (UNLP-CONICET CCT La Plata), Facultad de Ciencias MéG dicas, Calles 60 y 120, La Plata, Argentina;1. Centre for Applied Marine Sciences, Bangor University, Menai Bridge, Anglesey LL59 5AB, UK;2. School of Ocean Sciences, Bangor University, Menai Bridge, Anglesey LL59 5AB, UK;1. Indian Institute of Tropical Meteorology, Pune 411 008, India;2. Department of Atmospheric Sciences, National Taiwan University, Taipei 10673, Taiwan |
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Abstract: | This study investigated the effect of simultaneously manipulating the spatial distribution of a sweet masking agent and bitter tastant within gelatine–agar gels on bitterness suppression, using sucralose and quinine. Sixty subjects participated in a series of paired comparison tests comparing different gel designs containing both sucralose and quinine, against a homogeneous control gel of identical overall sucralose (0.3 mM) and quinine content (0.3 mM). Twenty subjects also determined the bitterness reduction achieved in the homogeneous control gel by the addition of 0.3 mM sucralose to 0.3 mM quinine. Separating quinine and sucralose into different portions of the gel had no influence on bitterness suppression. Inhomogeneously distributing the quinine and sucralose into the same parts of the gel reduced the effectiveness of bitterness suppression. Inhomogeneously distributing the sucralose, while maintaining a homogeneous distribution of quinine, had no influence on bitterness suppression. Although an inhomogeneous distribution of sucralose increased sweetness perception and the addition of sucralose (0.3 mM) was found to substantially reduce bitterness in the homogeneous control, bitterness suppression was not enhanced when distributing the masking agent (sucralose) inhomogeneously. |
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Keywords: | Bitterness Sweetness Taste interactions Tastant inhomogeneity Bitterness suppression Oral processing |
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