What question did this study set out to answer?

This study aims to compare the sweetness and sensory properties of sucrose and synthetic sweeteners like aspartame and saccharin in various mediums.

January 1, 1978Journal of Food Science

Paired Comparison and Time‐intensity Measurements of the Sensory Properties of Beverages and Gelatins Containing Sucrose or Synthetic Sweeteners

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Authors

NLNANCY LARSON‐POWERSUniversity of California, Davis RPRose Marie PangbornUniversity of California, Davis

Discussion

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Implication

Randomized trial compares sweetness and sensory properties of sweeteners in beverages and gelatins, indicating how sweeteners affect taste perception.

Key Points

This study aims to compare the sweetness and sensory properties of sucrose and synthetic sweeteners like aspartame and saccharin in various mediums.
Utilized paired comparison methods to assess sweetness of sweeteners at varying concentrations.
Applied linear regression to analyze paired comparison data and calculate sweetness equivalences.
Employed time-intensity measurements to monitor sensory properties of sweeteners in different beverages and gelatins.
0.07% aspartame was calculated as equal in sweetness to 10% sucrose in flavored drinks.
Time-intensity curves showed aspartame's sensory properties closely resembled those of sucrose across all media.
Cyclamate and saccharin consistently imparted bitterness to all tested beverages and gelatins.

Cite This Study

LARSON‐POWERS et al. (1978) studied this question.

synapsesocial.com/papers/6a201739eaa49a33b5fbde89 https://doi.org/10.1111/j.1365-2621.1978.tb09732.x

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Implication

Randomized trial compares sweetness and sensory properties of sweeteners in beverages and gelatins, indicating how sweeteners affect taste perception.

Paired Comparison and Time‐intensity Measurements of the Sensory Properties of Beverages and Gelatins Containing Sucrose or Synthetic Sweeteners

Discussion

Member takes

Implication

Key Points

Cite This Study

Paired Comparison and Time‐intensity Measurements of the Sensory Properties of Beverages and Gelatins Containing Sucrose or Synthetic Sweeteners

Discussion

Member takes

Implication

Key Points

Cite This Study

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