Sensory Characteristics and Relative Sweetness of Tagatose and Other Sweeteners

Journal of Food Science

Volumn 77, Issue 9, 2012, Pages

  Fujimaru, Tomomi ^a   Park, Jin Hee ^b   Lim, Juyun ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b CJ Corporation   (South Korea)

Author keywords

High potency sweetener; Natural sweetener; Rebaudioside A; Relative sweetness; Tagatose

Indexed keywords

DRUG DERIVATIVE; ERYTHRITOL; HEXOSE; KAURANE DERIVATIVE; REBAUDIOSIDE A; SUCROSE; SWEETENING AGENT; TAGATOSE; TRICHLOROSUCROSE;

ADOLESCENT; ADULT; ARTICLE; BEVERAGE; COMPARATIVE STUDY; FEMALE; HUMAN; MALE; STATISTICAL MODEL; TASTE;

ADOLESCENT; ADULT; BEVERAGES; DITERPENES, KAURANE; ERYTHRITOL; FEMALE; HEXOSES; HUMANS; LINEAR MODELS; MALE; SUCROSE; SWEETENING AGENTS; TASTE; TASTE PERCEPTION; YOUNG ADULT;

EID: 84866025515     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02844.x     Document Type: Article

References (54)

1. Armstrong LM, Luecke KJ, Bell LN. 2009. Consumer evaluation of bakery product flavour as affected by incorporating the prebiotic tagatose. Int J Food Sci Technol 44(4):815-9.
2. Bartoshuk LM, Rennert K, Rodin J, Stevens JC. 1982. Effects of temperature on the perceived sweetness of sucrose. Physiol Behav 28(5):905-10.
3. Bartoshuk LM, Duffy VB, Fast K, Green BG, Prutkin J, Snyder DJ. 2002. Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in taste. Food Qual Pref 14:125-38.
4. Bertelsen H, Andersen H, Tvede M. 2001. Fermentation of D-tagatose by human intestinal bacteria and dairy lactic acid bacteria. Micro Ecol Health Dis 3:87-95.
5. Binns NM. 2003. Sucralose: all sweetness and light. Nutr Bull 28(1):53-8.
6. Buemann B, Toubro S, Holst JJ, Rehfeld JF, Bibby BM, Astrup A. 2000. D-tagatose, a stereoisomer of d-fructose, increases blood uric acid concentration. Metabolism 49(8):969-76.
7. Cardello H, Da Silva M, Damasio MH. 1999. Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations. Plant Foods Human Nutr 54(2):119-30.
8. Donner TW, Wilber JF, Ostrowski D. 1999. D-tagatose, a novel hexose: acute effects on carbohydrate tolerance in subjects with and without type 2 diabetes. Diab Obes Metab 1(5):285-91.
9. Drewnowski A, Shrager EE, Lipsky C, Stellar E, Greenwood MRC. 1989. Sugar and fat: Sensory and hedonic evaluation of liquid and solid foods. Physiol Behav 45(1):177-83.
10. DuBois GE. 2004. Unraveling the biochemistry of sweet and umami tastes. Proc Natl Acad Sci U.S.A. 101(39):13972-73.
11. DuBois GE, Walters DE, Schiffman SS, Warwick ZS, Booth BJ, Pecore SD, Gibes K, Carr BT, Brands LM. 1991. Concentration-response relationships of sweeteners: a systematic study. In: Walters D, Orthoefer F, DuBois GE, editors. Sweeteners: discovery, molecular design, and chemoreception. ACS Symposium Series 450. Washinton, D.C.: American Chemical Society. p. 261-76.
12. FDA. 2008. Dietary noncariogenic carbohydrate sweeteners and dental caries (73 FR 30299). In: Administration, U. S. F. D., editor.
13. FDA. 2011. Letter dated October 25, 2001 from A. Rulis, Office of Food Additive Safety, Center for Food Safety and Applied Nutrition (CFSAN), to D. McColl. In: Administration, U. F. a. D., editor.
14. Froloff N, Lloret E, Martinez JM, Faurion A. 1998. Cross-adaptation and molecular modeling study of receptor mechanisms common to four taste stimuli in humans. Chem Senses 23(2):197-206.
15. Green BG, Frankmann SP. 1988. The effect of cooling on the perception of carbohydrate and intensive sweeteners. Physiol Behav 43(4):515-9.
16. Green BG, Shaffer GS, Gilmore MM. 1993. Derivation and evaluation of a semantic scale of oral sensation magnitude with apparent ratio properties. Chem Senses 18(6):683-702.
17. Green BG, Dalton P, Cowart B, Shaffer G, Rankin K, Higgins J. 1996. Evaluating the 'labeled magnitude scale' for measuring sensations of taste and smell. Chem Senses 21(3):323-34.
18. Jensen B, Buemann B, Bertelsen H. 1998. D-tagatose changes the composition of the microbiota and enhances butyrate production by human faecal samples. International Symposia on Probiotics and Prebiotics. Kiel, Germany.
19. Kawanabe J. 1990. Non-cariogenicity of erythritol as a substrate. Nichidai Koko Kagaku 16(1):27-36.
20. Kim N, Kinghorn A. 2002. Highly sweet compounds of plant origin. Arch Pharm Res 25(6):725-46.
21. Kroger M, Meister K, Kava R. 2006. Low-calorie sweeteners and other sugar substitutes: a review of the safety issues. Compr Rev Food Sci Food Saf 5(2):35-47.
22. Larson-Powers N, Pangborn RM. 1978. Paired comparison and time-intensity measurements of sensory properties of beverages and gelatins containing sucrose or synthetic sweeteners. J Food Sci 43(1):41-6.
23. Lawless HT, Horne J, Spiers W. 2000. Contrast and range effects for category, magnitude and labeled magnitude scales in judgements of sweetness intensity. Chem Senses 25:85-92.
24. Levin G. 2002. Tagatose, the New GRAS Sweetener and health product. J Med Food 5:1-5.
25. Levin G, Zehner L, Saunders J, Beadie J. 1995. Sugar substitutes: their energy values, bulk characteristics, and potential health benefits. Am J Clin Nutr 62:1161S-8S.
26. Lu Y, Levin GV, Donner TW. 2008. Tagatose, a new antidiabetic and obesity control drug. Diab Obes Metab 10(2):109-34.
27. Luecke KJ, Bell LN. 2010. Thermal stability of tagatose in solution. J Food Sci 75(4):C346-51.
28. Magnuson BA, Burdock GA, Doull J, Kroes RM, Marsh GM, Pariza MW, Spencer PS, Waddell WJ, Walker R, Williams GM. 2007. Aspartame: a safety evaluation based on current use levels, regulations, and toxicological and epidemiological studies. Crit Rev Toxicol 37(8):629-727.
29. Moskowitz H. 1970a. Ratio scales of sugar sweetness. Attent Percept Psychophy 7(5):315-20.
30. Moskowitz H. 1970b. Sweetness and intensity of artificial sweeteners. Attent Percept Psychophy 8(1):40-2.
31. Moskowitz H. 1971. The sweetness and pleasantness of sugars. Am J Clinic Nutri 84(3):387-405.
32. Nelson G, Hoon MA, Chandrashekar J, Zhang Y, Ryba NJ, Zuker CS. 2001. Mammalian sweet taste receptors. Cell 106(3):381-90.
33. Oh D-K. 2007. Tagatose: properties, applications, and biotechnological processes. Appl Microbiol Biotechnol 76(1):1-8.
34. Ott DB, Edwards CL, Palmer SJ. 1991. Perceived taste intensity and duration of nutritive and nonnutritive sweeteners in water using time-intensity (T-I) evaluations. J Food Sci 56(2):535-42.
35. Portmann M-O, Kilcast D. 1996. Psychophysical characterization of new sweeteners of commercial importance for the EC food industry. Food Chem 56(3):291-302.
36. Prakash I, DuBois GE, Cios JF, Wilkens KL, Fosdick LE. 2008. Development of rebiana, a natural, non-caloric sweetener. Food Chem Toxicol 46(7):S75-82.
37. Redlinger P, Setser C. 1987. Sensory quality of selected sweeteners: aqueous and lipid model systems. J Food Sci 52(2):451-4.
38. Schiffman SS, Pecore SD, Booth BJ, Losee ML, Carr BT, Sattely-Miller E, Graham BG, Warwick ZS. 1994. Adaptation of sweeteners in water and in tannic acid solutions. Physiol Behav 55(3):547-59.
39. Schiffman SS, Booth BJ, Losee ML, Pecore SD, Warwick ZS. 1995. Bitterness of sweeteners as a function of concentration. Brain Res Bull 36(5):505-13.
40. Skytte U. 2006. Tagatose. In: Mitchell H, editor. Sweeteners and sugar alternatives in food technology. Oxford, UK: Blackwell Publishing. p 262-94.
41. Soffritti M, Belpoggi F, Esposti DD, Lambertini L, Tibaldi E, Rigano A. 2005. First experimental demonstration of the multipotential carcinogenic effects of aspartame administered in the feed to Sprague-Dawley rats. Environ Health Perspect 114(3):379-85.
42. Stevens S. 1969. Sensory scales of taste intensity. Attent Percept Psychophy 6(5):302-8.
43. Stevens SS. 1957. On the psychophysical law. Psychol Rev 64(3):153-81.
44. Stevens SS, Galanter EH. 1957. Ratio scales and category scales for a dozen perceptual continua. J Experi Psychol 54(6):377-411.
45. Stone H, Oliver SM. 1969. Measurement of the relative sweetness of selected sweeteners and sweetener mixtures. J Food Sci 34(2):215-22.
46. Świader K, Waszkiewicz-Robak B, Świderski F, Kostyra E. 2009. Sensory properties of some synthetic high-intensity sweeteners in water solutions. J Sci Food Agric 89(12):2030-8.
47. Taylor TP, Fasina O, Bell LN. 2008. Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose. J Food Sci 73(3):S145-51.
48. University of Zurich. 1996. Telemetric evaluation of d-tagatose provided by MD Foods Ingredients Amba, with regard to the product's qualification as being 'safe for teeth'. Zurich: Dental Inst., Clinic of Preventive Dentistry, Periodontology and Cariology Bioelectronic Unit.
49. Vastenavond CM, Bertelsen H, Hansen SJ, Laursen RS, Saunders J, Eriknauer K. 2012. Tagatose (D-tagatose). In: Nabors L, editor. Alternative sweeteners. Boca Raton, Fla.: CRC Press.
50. Venema K, Vermunt SHF, Brink EJ. 2005. D-Tagatose increases butyrate production by the colonic microbiota in healthy men and women. Micro Ecol Health Dis 17(1):47-57.
51. Wiet S, Beyts P. 1992. Sensory characteristics of sucralose and other high intensity sweeteners. J Food Sci 57(4):1014-9.
52. Wiet SG, Ketelsen SM, Davis TR, Beyts PK. 1993. Fat concentration affects sweetness and sensory profiles of sucrose, sucralose, and aspartame. J Food Sci 58(3):599-602.
53. Yang Q. 2010. Gain weight by "going diet?" Artificial sweeteners and the neurobiology of sugar cravings. Yale J Biol Med 83(2):101-8.
54. Zhao L, Tepper BJ. 2007. Perception and acceptance of selected high-intensity sweeteners and blends in model soft drinks by propylthiouracil (PROP) non-tasters and super-tasters. Food Qual Prefer 18(3):531-40.