Comparison of Temporal Perception of Fruitiness in Model Systems Sweetened with Aspartame, an Aspartame + Acesulfame K Blend, or Sucrose

Authors

  • N. L. MATYSIAK,

    1. Author Noble is with the Dept. of Viticulture & Enology, Univ. of California, Davis, CA 95616. Author Matysiak's present address is ENS.BANA, 2100 Dijon, France.
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  • A. C. NOBLE

    1. Author Noble is with the Dept. of Viticulture & Enology, Univ. of California, Davis, CA 95616. Author Matysiak's present address is ENS.BANA, 2100 Dijon, France.
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  • The financial contribution of NutraSweet Co. (Mt. Prospect, IL), Volvic (Bourg-la-Reine, France) and Univ. California, Instructional Use of Computers Fund, donation of flavors by IFF, and assistance of Felix Fernandez are gratefully acknowledged.

ABSTRACT

Sweetness and fruitiness of equisweet solutions of aspartame (APM), an aspartame + acesulfame-K blend (APM/AK) or sucrose were evaluated in binary (BIN) (sweetener and orange flavor) and tertiary (TER) (BIN and citric acid) systems by time-intensity (TI) methodology. Sweetener solutions adjusted to the viscosity of sucrose (APM* and APM/AK*) showed small inconsistent differences from their unthickened counterparts. In BIN systems, APM and APM* had the longest duration (DUR) of sweetness and fruitiness. In TER systems, APM* increased maximum intensity (MAX) and DUR of fruitness and S decreased sourness MAX and DUR relative to APM and APM/AK blends. Fruitiness MAX was perceived later than sweetness, whereas sweetness DUR persisted longer than fruitiness.

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