Sensory Screening of Synthetic Sweeteners Using Time‐intensity Evaluations

To evaluate aftertaste (AT) in sweeteners, time‐intensity (TI) sensory studies were conducted using individuals who recorded intensity of AT as time passed on a strip chart recorder. The panelists were first trained to consistently evaluate TI properties for common sweeteners such as sucrose and saccharin. The trained panel gave reproducible results on equal solutions, differentiated between various concentrations of the same substance, and generated different TI curves for compounds which are known to vary in their taste onset and lingering AT. A selected panel was employed to evaluate the properties for certain newly synthesized sweeteners.