TASTE PERCEPTION OF SWEET/ACID MIXTURES IN GELS
 
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Pol. J. Food Nutr. Sci. 1999;49(3):49–59
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ABSTRACT
Perception of heterogenous sweet/acid mixtures in gelatine and agar gels was studied. In each gel five levels of sucrose (SC) or equi-sweet aspartame (AS) concentrations and our levels of citric acid (CA) were factorially combined and evaluated for total intensity, sweetness and acidity. Total intensity was dictated by dominant component of the mixture (component of the highest concentration). Sweetness intensity increased evenly in both gels with increasing SC or AS concentration. Acidity intensity in agar gel was by 50% higher than in gelatine gel. Strong suppressive effect of SC (or AS) on acidity was observed, but not opposite. Perception of sweet/acid mixtures in gels followed general rules of behaviour As observed for such mixtures in water solutions but additionally was affected by the nature of gelling agent.
ISSN:1230-0322