Time‐Intensity Evaluation of Sweetness and Fruitiness and Their Interaction in a Model Solution

Sweetness and fruitness were evaluated by time‐intensity (TI) procedures in solutions varying in concentrations of glucose and peach essence at two temperatures. Of the eleven TI parameters quatified to characterize the TI curves, ten parameters varied significantly across samples for sweetness, whereas only seven varied significantly for fruitiness. Maximum sweetness intensity increased as glucose or peach essence concentration or solution temperature was raised. In contrast, maximum fruitiness intensity increased only with an increase in peach flavor concentration. Although the total persistence of aftertaste did not differ significantly between the two attributes, the mean time to maximum intensity for sweetness (6.6 sec) was 3.8 sec shorter than that found for fruitiness.