D. Ott, C. Edwards, S. Palmer
Mar 1, 1991
Citations
0
Influential Citations
73
Citations
Quality indicators
Journal
Journal of Food Science
Abstract
This investigation compared the sweet and bitter taste characteristics of aspartame, acesulfame K, and alitame at equisweetness levels with 10% sucrose/water solutions at 22°C using the time-intensity (T-I) sensory technique. Alitame was comparable to sucrose in all taste characteristics. Aspartame had similar taste characteristics to sucrose with the exception of having greater sweet intensities with longer duration (P<0.001) following sample expectoration. Acesulfame K differed remarkably from sucrose. The sweet attribute of acesulfame K appeared quickly (P<0.05) before sample expectoration. This was followed by a moderately intense and lingering bitter character (P< 0.001) which reached maximum intensity after sample expectoration.