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Related Experiment Videos

Qualitative differences among sweeteners.

S S Schiffman, D A Reilly, T B Clark

    Physiology & Behavior
    |July 1, 1979
    PubMed
    Summary
    This summary is machine-generated.

    Sweetener perception varies, with artificial sweeteners like aspartame tasting most like sugars. Different sweeteners cluster based on taste profiles, suggesting multiple sweet taste receptor mechanisms.

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    Area of Science:

    • Sensory Science
    • Food Chemistry
    • Psychophysics

    Background:

    • Sweeteners vary widely in chemical structure.
    • Understanding the relationship between chemical structure and perceived taste is crucial for food science and consumer products.

    Purpose of the Study:

    • To map the perceived taste of seventeen sweeteners in a three-dimensional sensory space.
    • To identify relationships between sweetener chemical structures and their taste profiles.
    • To explore potential receptor mechanisms underlying sweet taste perception.

    Main Methods:

    • Utilized two multidimensional scaling procedures: INDSCAL and ALSCAL.
    • Arranged seventeen sweeteners, including natural sugars, artificial sweeteners, and proteins, in a 3D spatial map.
    • Correlated adjective scales with the spatial arrangement of sweeteners.

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    Main Results:

    • Natural sugars (fructose, glucose, sorbose, xylitol, xylose) clustered together.
    • Artificial sweeteners calcium cyclamate and aspartame were perceived as most similar to sugars.
    • Sweeteners with long aftertastes (monellin, thaumatin, neohesperidin dihydrochalcone) formed a separate cluster.
    • High-intensity sweeteners with metallic/bitter notes (acetosulfan, sodium saccharin, rebaudioside, stevioside) grouped together.

    Conclusions:

    • Perceived taste of sweeteners is influenced by their chemical structure and specific taste attributes like aftertaste and bitterness.
    • Individual variability in taste intensity ratings suggests multiple peripheral receptor mechanisms for sweet taste.
    • Multidimensional scaling provides a valuable tool for visualizing and analyzing complex sensory data.