Sweetness of bulk sweeteners in aqueous solution in the presence of salts

Food Chemistry

Volumn 70, Issue 1, 2000, Pages 1-8

  Kilcast, David ^a   Portmann, Marie Odile ^a,b   Byrne, Briege E ^a  

^a LEATHERHEAD FOOD RESEARCH   (United Kingdom)

^b GLAXOSMITHKLINE   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ADENOSINE TRIPHOSPHATASE (POTASSIUM SODIUM); FRUCTOSE; GLUCOSE; ION CHANNEL; MAGNESIUM CHLORIDE; POTASSIUM CHLORIDE; SODIUM CHLORIDE; SORBITOL; SUCROSE; SWEETENING AGENT; XYLITOL;

AQUEOUS SOLUTION; ARTICLE; CHEMORECEPTOR; HYDROPHILICITY; STEREOCHEMISTRY; SWEETNESS;

EID: 0033994904     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00047-9     Document Type: Article

References (12)

1. Bartoshuk L.M. Taste mixtures: is suppression related to compression? Physiol. Behav. 14:1975;643-649.
2. Daniel J.R. Sweetness: theory and design. Millane R.P., BeMiller J.N., Chandrasekaran R. Frontiers in carbohydrate research I. Food applications. 1989;34-65 Elsevier Applied Science, London.
3. Dzendolet E., Meiselman H.L. Gustatory quality changes as a function of solution concentration. Percept. Psychophys. 2:1967;29-33.
4. Eggers S.C., Acree T.E., Shallenberger R.S. Sweetness chemoreception theory and sweetness transduction. Food Chemistry. 68(1):2000;45-49.
5. Hutteau F., Mathlouthi M. Physicochemical properties of sweeteners in artificial saliva and determination of a hydrophobicity scale for some sweeteners. Food Chemistry. 65(2):1998;199-206.
6. Jeffrey G.A. Hydrogen bonding with sugars and the role of hydrogen bonding in molecular recognition. Mathlouthi M., Kanter J.A., Birch G.G. Sweet taste chemoreception. 1993;1-10 Elsevier Applied Science, London.
7. Mathlouthi M., Hutteau F., Angiboust J.F. Physicochemical properties and vibrational spectra of small carbohydrates in aqueous solution and the role of water in their sweet taste. Food Chemistry. 56(3):1996;215-222.
8. Pangborn R.M. Taste interrelationships. II. Suprathreshold solutions of sucrose and citric acid. Journal of Food Science. 26:1962;648-655.
9. Portmann M.-O., Kilcast D. Psychophysical characterisation of new sweeteners of commercial importance for the EC food industry. Food Chemistry. 56(3):1996;291-302.
10. Robinson R.A., Stokes R.H. Electrolyte solutions. 1959;Butterworths, London. (pp. 302-313).
11. Shallenberger, R. S. (1993). Taste chemistry. Blackie A&P.
12. van der Heijden A., Brussel L.B.P., Kosmeijer J.G., Peer H.G. Effects of salts on perceived sweetness. J. Lebensm. Unters. Forsch. 176:1983;371-375.