Potency of sweetness of aspartame, D-tryptophan and thaumatin evaluated by single value and time-intensity measurements

Perceived sweetness of sucrose, aspartame, D-tryptophan and thaumatin in a sour, citric acid background was analyzed in terms of the potency of these compounds relative to sucrose-water combinations. Potencies of the sweeteners were determined from (1) maximum intensity using single value and time-i...

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Detalles Bibliográficos
Autores: Calviño, Amalia Mirta, Garrido, Delia, García, Mariana
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2000
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/39141
Acceso en línea:http://hdl.handle.net/11336/39141
Access Level:acceso abierto
Palabra clave:https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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spelling Potency of sweetness of aspartame, D-tryptophan and thaumatin evaluated by single value and time-intensity measurementsCalviño, Amalia MirtaGarrido, DeliaGarcía, Marianahttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Perceived sweetness of sucrose, aspartame, D-tryptophan and thaumatin in a sour, citric acid background was analyzed in terms of the potency of these compounds relative to sucrose-water combinations. Potencies of the sweeteners were determined from (1) maximum intensity using single value and time-intensity (T-I) measurements and (2) average intensity calculated as the ratio of area under the T-I curve and total perceived time. Stevens' law was applied to sweet responses, either in static or dynamic conditions. It was found that the exponent of the concentration-response function reflected the relative capacity of a compound to sweeten a given food and stressed differences of potency among sweeteners. Aspartame, D-tryptophan and thaumatin exhibited a decrease in sweetness potency relative to sucrose as sweetness increased from 10 to 100% of the full scale of response. Across the entire sweetness range, thaumatin showed the greatest potency but its long persistence time led to differentiate this intense sweetener from the other sweeteners evaluated.Fil: Calviño, Amalia Mirta. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: Garrido, Delia. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: García, Mariana. Universidad de Buenos Aires. Facultad de Medicina; ArgentinaWiley Blackwell Publishing, Inc2000-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/39141Calviño, Amalia Mirta; Garrido, Delia; García, Mariana; Potency of sweetness of aspartame, D-tryptophan and thaumatin evaluated by single value and time-intensity measurements; Wiley Blackwell Publishing, Inc; Journal Of Sensory Studies; 15; 1; 12-2000; 47-640887-8250CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-459X.2000.tb00409.xinfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-459X.2000.tb00409.x/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:00:33Zoai:ri.conicet.gov.ar:11336/39141instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:00:33.928CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Potency of sweetness of aspartame, D-tryptophan and thaumatin evaluated by single value and time-intensity measurements
title Potency of sweetness of aspartame, D-tryptophan and thaumatin evaluated by single value and time-intensity measurements
spellingShingle Potency of sweetness of aspartame, D-tryptophan and thaumatin evaluated by single value and time-intensity measurements
Calviño, Amalia Mirta
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Potency of sweetness of aspartame, D-tryptophan and thaumatin evaluated by single value and time-intensity measurements
title_full Potency of sweetness of aspartame, D-tryptophan and thaumatin evaluated by single value and time-intensity measurements
title_fullStr Potency of sweetness of aspartame, D-tryptophan and thaumatin evaluated by single value and time-intensity measurements
title_full_unstemmed Potency of sweetness of aspartame, D-tryptophan and thaumatin evaluated by single value and time-intensity measurements
title_sort Potency of sweetness of aspartame, D-tryptophan and thaumatin evaluated by single value and time-intensity measurements
dc.creator.none.fl_str_mv Calviño, Amalia Mirta
Garrido, Delia
García, Mariana
author Calviño, Amalia Mirta
author_facet Calviño, Amalia Mirta
Garrido, Delia
García, Mariana
author_role author
author2 Garrido, Delia
García, Mariana
author2_role author
author
dc.subject.none.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description Perceived sweetness of sucrose, aspartame, D-tryptophan and thaumatin in a sour, citric acid background was analyzed in terms of the potency of these compounds relative to sucrose-water combinations. Potencies of the sweeteners were determined from (1) maximum intensity using single value and time-intensity (T-I) measurements and (2) average intensity calculated as the ratio of area under the T-I curve and total perceived time. Stevens' law was applied to sweet responses, either in static or dynamic conditions. It was found that the exponent of the concentration-response function reflected the relative capacity of a compound to sweeten a given food and stressed differences of potency among sweeteners. Aspartame, D-tryptophan and thaumatin exhibited a decrease in sweetness potency relative to sucrose as sweetness increased from 10 to 100% of the full scale of response. Across the entire sweetness range, thaumatin showed the greatest potency but its long persistence time led to differentiate this intense sweetener from the other sweeteners evaluated.
publishDate 2000
dc.date.none.fl_str_mv 2000-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/39141
Calviño, Amalia Mirta; Garrido, Delia; García, Mariana; Potency of sweetness of aspartame, D-tryptophan and thaumatin evaluated by single value and time-intensity measurements; Wiley Blackwell Publishing, Inc; Journal Of Sensory Studies; 15; 1; 12-2000; 47-64
0887-8250
CONICET Digital
CONICET
url http://hdl.handle.net/11336/39141
identifier_str_mv Calviño, Amalia Mirta; Garrido, Delia; García, Mariana; Potency of sweetness of aspartame, D-tryptophan and thaumatin evaluated by single value and time-intensity measurements; Wiley Blackwell Publishing, Inc; Journal Of Sensory Studies; 15; 1; 12-2000; 47-64
0887-8250
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-459X.2000.tb00409.x
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-459X.2000.tb00409.x/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 15.811543

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