TASTE PERCEPTION OF SWEET/ACID MIXTURES IN GELS

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.