Sensory characteristics and relative sweetness of tagatose and other sweeteners

The present study investigated the sensory characteristics and relative sweetness of tagatose, an emerging natural low-calorie sweetener with various functional properties, compared to other sweeteners (sucrose, sucralose, erythritol, rebaudioside A), over a wide range of sweetness commonly found in foods and beverages (3% to 20% sucrose [w/v]). A total of 34 subjects evaluated aqueous solutions of the 5 sweeteners for the perceived intensities of sweetness, bitterness, astringency, chemical-like sensations, and sweet aftertaste, using the general version of the Labeled Magnitude Scale. The relationship between the physical concentrations of the sweeteners and their perceived sweetness (that is, psychophysical functions) was derived to quantify the relative sweetness and potency of the sweeteners. The results suggest that tagatose elicits a sweet taste without undesirable qualities (bitterness, astringency, chemical-like sensations). Out of the 5 sweeteners tested, rebaudioside A was the only sweetener with notable bitterness and chemical-like sensations, which became progressively intense with increasing concentration (P < 0.001). In terms of perceived sweetness intensity, the bulk sweeteners (tagatose, erythritol, sucrose) had similar sweetness growth rates (slopes > 1), whereas the high-potency sweeteners (sucralose, rebaudioside A) yielded much flatter sweetness functions (slopes < 1). Because the sweetness of tagatose and sucrose grew at near-identical rates (slope = 1.41 and 1.40, respectively), tagatose produced about the same relative sweetness to sucrose across the concentrations tested. However, the relative sweetness of other sweeteners to sucrose was highly concentration dependent. Consequently, sweetness potencies of other sweeteners varied across the concentrations tested, ranging from 0.50 to 0.78 for erythritol, 220 to 1900 for sucralose, and 300 to 440 for rebaudioside A, while tagatose was estimated to be approximately 0.90 times as potent as sucrose irrespective of concentration. Practical Application: The present study investigated the sensory characteristics and relative sweetness of tagatose, an emerging natural low-calorie sweetener, compared to other sweeteners. Study results suggest that tagatose elicits a sweet taste without undesirable qualities over a wide range of concentrations. Tagatose produced about the same relative sweetness to sucrose across the concentrations tested, while the relative sweetness of other sweeteners was highly concentration dependent. The present data provide a general guideline when considering the use of tagatose and other sweeteners in foods and beverages.     

Effect of ideal–relative sweetness on yogurt consumption

The objectives of this study were to determine how hedonically different sweetness levels in yogurt, determined by the ideal–relative rating method, affected taste test liking ratings and consumption in a naturalistic setting. Nineteen subjects attended a preliminary session, a taste test and three lunch tests. During the taste test, they rated yogurt with three levels of sweetness (high, optimum, and low) for six attributes. During each lunch test, they were offered a tray of nine food items, including yogurt at one of the three sweetness levels. Subjects liked the optimally sweet yogurt best in the taste test and consumed the most of it at lunch. Taste test liking ratings did not predict the amount of yogurt consumed during lunch. The lower-than-optimum sweetness level was more detrimental to taste test ratings than was the oversweetened yogurt whereas the higher-than-optimum sweetness level was more detrimental to consumption during lunch than was the undersweetened yogurt.     

天然甜味剂的开发应用及展望

在人们生活水平日益提高和减糖行动盛行的大背景下,低热量高甜度的天然甜味剂引起了人们越来越多的关注。本文对目前国内外已开发利用的天然甜味剂进行了综述,以期为天然甜味剂的进一步开发利用提供依据。     

分子动力学模拟研究甜味感受机理

采用分子动力学模拟方法,对人工甜味受体C60(OH)20与3种单糖(葡萄糖、果糖、半乳糖)、3种双糖(蔗糖、麦芽糖、乳糖)及甜味抑制剂Na-PMP的相互作用过程分别进行了研究。结果表明:甜味剂的甜度与其和C60(OH)20的结合能有关,在相同条件下,甜味剂的甜度越低,其与C60(OH)20的结合能越小;当Na-PMP与C60(OH)20摩尔比越大时,两者的结合能也越大。此外,C60(OH)20优先自发识别甜味抑制剂,甜味抑制剂与C60(OH)20形成氢键的同时也会与蔗糖分子形成氢键,从而导致了蔗糖分子与C60(OH)20的识别作用受阻,这在一定程度上解释了甜味抑制机理。     

The black agonist-receptor model of high potency sweeteners, and its implication to sweetness taste and sweetener design

The dose responses of the most commonly used high potency sweeteners (HPSs) have been measured by a more precise sensory procedure. The data were analyzed by Black's pharmacological model that takes into account not only agonist binding affinity but transduction efficiency as well. HPSs are clearly segregated into 2 groups depending on whether they bind to T1R2 or T1R3 of the receptor heterodimer. Surprisingly, the more potent sweeteners have lower transduction efficiencies. The implications of these on consumer product development and HPS design are discussed.     

The effect of attribute questions on overall liking ratings

In food acceptance tests, it is typical for respondents to rate a product on overall liking and on a series of product attributes. This study was designed to determine if the inclusion of attribute questions can alter a respondent's rating of overall liking. Five groups of respondents evaluated four variations of a dairy dessert. Each group used a different questionnaire, comprised either of (a) overall liking only; (b) overall liking plus intensity scales, which asked respondents to rate the strength of 10 sensory characteristics; (c) overall liking plus attribute liking scales, which asked respondents to rate their liking of appearance, flavor and texture of the products; (d) overall liking plus just-about-right scales, which asked respondents to indicate whether the level of 10 sensory characteristics was “too high”, “too low”, or “just about right”; and (e) overall liking plus attribute liking and just-about-right scales. The inclusion of just-about-right questions on the questionnaire changed the average overall liking ratings of the products, whereas intensity scales had no such effect. Attribute liking questions also tended to alter overall liking ratings, but to a lesser extent than just-about-right questions. Several hypotheses concerning the source of these context effects are discussed.     

Influence of flavour enhancement on food liking and consumption in older adults with poor,moderate or high cognitive status

It is important to maintain adequate food consumption in older adults so as to prevent malnutrition, particularly among those with cognitive impairments who represent the majority of patients living in nursing homes. Indeed, these patients may reduce their food intake, which can be explained by a lack of pleasure in eating food. Few studies have tested the efficiency of strategies based on food pleasure to increase food intake in this population. To our knowledge, the influence of flavour enhancement has been widely investigated in non-cognitively impaired older adults, but not in those with cognitive impairments. Our objective was therefore to study the influence of flavour enhancement on food liking and then on food intake in older adults with different degrees of cognitive impairments. To achieve this, two food testing methods were compared: paired comparison and sequential monadic tests.104 subjects were recruited in four nursing homes and clustered into three groups as a function of their cognitive impairments (severe, moderate and without marked cognitive impairments). Two different samples of an appetizer were formulated: a reference sample and a flavour-enhanced sample. These appetizers were offered to the participants before lunch in standardised small portions during three tasting sessions organised at intervals of one week. During one session, the participants received both samples at the same time (paired comparison test) and during the two others, they were given a single sample at each session (sequential monadic test). Food intake and food liking were then evaluated with respect to each participant and each sample.The results showed a positive correlation between food liking and food intake, and a positive influence of flavour enhancement on food intake, regardless of the cognitive status of the participants. The sequential monadic test produced results similar to those of the paired-comparison test in terms of the effects of flavour enhancement. These findings suggest that this method could be used to investigate the influence of food interventions at mealtimes in older adults with cognitive impairments.Finally, this study shows that food intake could be increased by optimising the sensory properties of foods served to cognitively impaired older patients.     

高效液相色谱-串联质谱法同时测定调味品中8种人工合成甜味剂

目的 建立一种高效液相色谱-串联质谱法(HPLC-MS/MS)同时测定调味品中8种人工合成甜味剂(安赛蜜、甜蜜素、糖精、阿斯巴甜、阿力甜、纽甜、三氯蔗糖、新橘皮苷二氢查耳酮).方法 样品用水提取,提取液用甲醇沉淀水溶性大分子化合物,离心后取上清液经过中性氧化铝固相萃取柱分离色素,采用C18色谱分离柱,以10 mmol/L甲酸铵溶液-乙腈进行梯度洗脱,电喷雾负离子模式下多反应监测(MRM)模式检测.结果 线性范围分别为糖精于0.05～5μg/ml,三氯蔗糖于0.1～ 10 μg/ml,其它甜味剂于0.01～1μg/ml,线性关系良好,r2＞0.990.在3个添加水平下,样品平均回收率为82.7％～117.9％,RSD为0.6％～10.6％.甜味剂于液体及半固体基质中的检出限均为0.01 ～0.1 mg/kg,于固体基质中的检出限为0.1～1 mg/kg.结论 本方法选择性强、灵敏度高、处理方法简单,可用于调味品中8种人工合成甜味剂的测定.     

Influence of temperature and fat content on ideal sucrose concentration,sweetening power,and sweetness equivalence of different sweeteners in chocolate milk beverage

The introduction of new products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and “light” products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal sucrose concentration and the sweetness equivalence and sweetening power of different sweeteners: Neotame (NutraSweet Corp., Chicago, IL), aspartame, neosucralose, sucralose, and stevia (95% rebaudioside A), with sucrose as reference, in a chocolate milk beverage using a just-about-right (JAR) scale and magnitude estimation. Increasing temperature of consumption had an inverse effect on the ideal sucrose concentration in whole milk beverages, whereas no difference was noted in beverages made skim milk. In addition, a decrease in sweetening power was observed for all of the sweeteners analyzed considering the same conditions. The findings suggest that different optimal conditions exist for consumption of chocolate milk beverage related to sweetness perception, which depends on the fat level of milk used in the formulation. This information can be used by researchers and dairy processors when developing chocolate milk beverage formulations.     

3-(4-甲氧基苯甲酰基)丙酸钠的甜味抑制效果评价

采用感官评定法研究了3-(4-甲氧基苯甲酰基)丙酸钠(SMP)对甜味、苦味、酸味、咸味、鲜味这5种基本味觉的影响,并评定了SMP对蔗糖、果糖、阿斯巴甜、糖精钠、葡萄糖等甜味化合物的甜味抑制效果。结果表明,SMP是一种有效的甜味抑制剂,当添加0.5mg/mL时能对蔗糖的甜味产生明显的抑制效果,但它不影响其他的几种基本口味。对5种常用的甜味化合物能起到明显的抑制效果,在添加量相同时甜味抑制效果的强弱为阿斯巴甜>葡萄糖>果糖>糖精钠>蔗糖。     

纳克级激光计数检测器同时测定7种人工甜味剂

目的建立采用纳克级激光计数检测器(nano quantity analyte detector,NQAD)同时测定7种人工甜味剂的分析方法。方法纳克级激光计数检测器系统下,使用CAPCELL PAK C_(18) MGⅡ(150 mm×2.0 mm,5μm)色谱柱,以20 mmol/L乙酸铵水溶液(A)-甲醇(B)为流动相进行梯度洗脱,流速0.2 mL/min,柱温40℃。结果7种常见人工甜味剂得到良好分离与检测,在紫外检测器上难以检出的甜蜜素、三氯蔗糖和甜菊苷3种成分,在NQAD检测器上分别得到了0.27、0.17、1.19μg/mL的检出限。色谱峰面积精密度RSD4.97%;标准曲线得到良好线性关系r~20.994;样品回收率96.69%~105.18%之间。结论使用新型NQAD建立了人工甜味剂安赛蜜、糖精钠、甜蜜素、三氯蔗糖、阿斯巴甜、纽甜、甜菊苷的高灵敏度共同分析方法,方法简单、专属性高。     

食品中常见人工合成甜味剂的基本特征及其对生理代谢的影响

人工合成甜味剂(artificial sweeteners,AS)具有甜度高、无营养、低热量或无热量的特征,已在食品工业中得到了广泛的应用。之前的研究认为AS在生理上是惰性的,然而现在有越来越多的证据表明,AS不仅能带来甜味,过量摄入可能会引起葡萄糖、胰岛素等代谢失调,并影响胃肠道微生物的结构和组成,引发一系列的健康问题。本文介绍了6种常见的AS的性质特征、代谢情况及其对生理代谢的影响,为进一步开发和合理利用AS提供一定的参考依据。     

吸氧型阻隔包装材料对橙汁品质的影响

以吸氧型阻隔薄膜和氧阻隔薄膜为橙汁包装材料,研究不同包装材料对橙汁理化品质和感官品质的影响。贮存期内,氧阻隔薄膜包装果汁的保鲜效果较差,在第2周时,果汁中的维生素C含量降低为零且失去橙汁香气;吸氧型阻隔薄膜包装的橙汁VC含量、可溶性固形物含量和感官评价要高于氧阻隔薄膜,且褐变指数明显低于氧阻隔薄膜。结果表明:吸氧薄膜可以有效清除包装袋内氧气,阻隔外界氧气的进入,在贮存期内形成无氧环境,有利于延长货架期。      

The influence of sodium on liking and consumption of salty food

Excessive sodium (Na) intake has been linked to development of hypertension and related pathologies. In this study, we assessed if the sodium chloride (NaCl) concentration in a prototypical food influences the liking and intake of that food. In study 1, detection and recognition thresholds for NaCl were assessed, and perceived salt intensity and liking for hash browns of varying sodium concentrations (40 mg, 120 mg, 170 mg, and 220 mg Na/100 g) were compared in a lab setting. In study 2, detection and recognition thresholds for NaCl were assessed in a lab setting, and lunches consisting of hash browns, basic salad, and beverages were consumed freely in a dining setting on 4 separate occasions. Intake and liking ratings for hash browns were recorded after the lunch. In both studies, detection and recognition thresholds for NaCl were not associated with perceived saltiness, liking, or intake of hash browns. Liking and perceived salt taste intensity of hash browns were correlated (r = 0.547 P < 0.01), and in study 1 the 220 mg sodium hash brown was most liked (P < 0.05). In study 2, there was no association between Na concentration and liking or consumption of hash browns. In summary, liking of hash browns were influenced by whether testing was in a lab or dining room environment. In a dining room environment, large decreases (>50%) of sodium content of food were achievable with only minor decrease in liking and no effect on consumption of the food.