Aspartylphenylalanine methyl ester: a low-calorie sweetener

Area of Science:

• Food science and technology
• Sensory analysis
• Sweetener chemistry

Background:

• The demand for low-calorie sweeteners is increasing.
• Aspartylphenylalanine methyl ester (aspartame) is a widely used artificial sweetener.
• Understanding the sensory properties of sweetener blends is crucial for product development.

Purpose of the Study:

• To quantify the sweetness of aspartylphenylalanine methyl ester.
• To evaluate the sensory impact of blends containing aspartylphenylalanine methyl ester, sodium saccharin, sucrose, and calcium cyclamate.
• To assess potential off-flavors and aftertastes in these sweetener combinations.

Main Methods:

• Sensory evaluation of aspartylphenylalanine methyl ester in aqueous solution.
• Comparative sensory analysis of various sweetener blends against sucrose standards (4% and 12%).
• Assessment of bitterness, off-flavors, and aftertaste.

Main Results:

• Aspartylphenylalanine methyl ester demonstrated a sweetness approximately 160 times greater than sucrose.
• Blends of aspartylphenylalanine methyl ester with sodium saccharin, sucrose, and calcium cyclamate did not exhibit significant differences in bitterness, off-flavors, or aftertaste compared to sucrose solutions.
• Sensory profiles of the tested blends were comparable to conventional sucrose concentrations.

Conclusions:

• Aspartylphenylalanine methyl ester is a highly effective high-intensity sweetener.
• Combinations of aspartylphenylalanine methyl ester with other sweeteners can be formulated without introducing undesirable sensory attributes.
• These findings support the use of aspartylphenylalanine methyl ester in various food and beverage applications requiring sweetness modulation.