Potency of sweetness of aspartame, D-tryptophan and thaumatin evaluated by single value and time intensity measurements.

CALVIÑO, A.M; GARRIDO, D.; GARCIA, M.

JOURNAL OF SENSORY STUDIES

Food and Nutrition Press

Lugar: Trumbull, Connecticut; Año: 2000 vol. 15 p. 47 - 64

0887-8250

Perceived sweetness of sucrose, aspartame, D-tryptophan and thaumatin in a sour, citric acid background was analyzed in terms of the potency of these compounds relative to sucrose-water combinations. Potencies of the sweeteners were determined from (1) máximum intensity using single value and time-intensity (T-I) measurements and (2) average intensity calculated as the ratio of area under the T-I curve and total perceived time. Stevens´law was applied to sweet responses, either in static or dynamic conditions.  It was found that the exponent of the concentration-response function reflected the relative capacity of a compound to sweeten a given food and stressed differences of potency among sweeteners. Aspartame, D-tryptophan and thaumatin exhibited a decrease in sweetness potency relative to sucrose as sweetness increased from 10 to 100% of the full scale of response.  Across the entire sweetness range, thaumatin showed the greatest potency but its long persistence time led to differentiate this intense sweetener from the other sweeteners evaluated.