Enhancement of sweetness in aqueous gum (0.03%, w/v) sweetener systems by added NaCl (0.05%, w/v) was evaluated by a sensory panel. 23 Na NMR spectroscopy was used to determine Na + binding and its relationship to sweetness elicited by glucose, lactose, maltose, sucrose and aspartame. Sweetness intensity differed due to gum (p = 0.0001) and sweetener (p = 0.0001), but was not affected by NaCl (p = 0.0774). Sweetness increased with added NaCl in xanthan, guar and locust bean gum solutions. However, sweetness decreased in k‐carrageenan systems possibly due to endogenous cation (Ca 2+ , K + and Na + ) content, which influences Na + mobility. The sweetest systems containing lactose and/ or xanthan, showed the greatest enhancement by NaCl.
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Barisas et al. (1995) studied this question.
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