Time‐Intensity Sensory Characteristics of Saccharin, Xylitol and Galactose and Their Effect on the Sweetness of Lactose
Susan K. Harrison, Richard A. Bernhard
Journal of Food Science
Abstract
ABSTRACT Time intensity measurement reveals a more comprehensive picture of the sweetness characteristics of various additives in combination with lactose than other sensory measurements. Sweetness additivity effects were found in the case of lactose‐saccharin mixtures, synergistic sweetness effects were found in the case of lactose‐xylitol mixtures and suppression of sweetness effects were found in lactosegalactose mixtures. These varied effects were only seen in the area under the time‐intensity curve measurements. Sweetness suppression was found in all three mixtures when only the initial sweetness intensity and duration of sweetness measurements were interpreted.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
lactose-saccharin mixtures exhibit sweetness additivity effects
“Sweetness additivity effects were found in the case of lactose‐saccharin mixtures”
lactose-xylitol mixtures exhibit synergistic sweetness effects
“synergistic sweetness effects were found in the case of lactose‐xylitol mixtures”
lactose-galactose mixtures exhibit sweetness suppression effects
“suppression of sweetness effects were found in lactosegalactose mixtures”