Perceived Taste Intensity and Duration of Nutritive and Non-nutritive Sweeteners in Water using Time-intensity (T-I) Evaluations


  • The authors thank the sensory panelists who served as the instruments for this study, Drs. Jerry Cash, Ranchel Schemmel and Gale Strasburg for editorial comments, and Margaret Conner for her assistance in typing the manuscript. The Nutrasweet Co., Deerfield, ILL., American Hoechst Corp., Somerville, NJ, and Pfizer Central Research, Groton, CT are thanked for their generous donation of sweeteners. Acknowledgement is made to the Michigan Agricultural Experiment Station for its support of this research.


This investigation compared the sweet and bitter taste characteristics of aspartame, acesulfame K, and alitame at equisweetness levels with 10% sucrose/water solutions at 22°C using the time-intensity (T-I) sensory technique. Alitame was comparable to sucrose in all taste characteristics. Aspartame had similar taste characteristics to sucrose with the exception of having greater sweet intensities with longer duration (P<0.001) following sample expectoration. Acesulfame K differed remarkably from sucrose. The sweet attribute of acesulfame K appeared quickly (P<0.05) before sample expectoration. This was followed by a moderately intense and lingering bitter character (P< 0.001) which reached maximum intensity after sample expectoration.