ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of twelve possible sweetness potentiators, L-alanine, glycine, D-leucine, D-phenylalanine, L-phenylalanine, D-tryptophan, L-tryptophan, Maltol, Ethyl Maltol, β-D-fructose, anhydrous α-D-glucose, and sodium chloride upon lactose were investigated using a trained sensory panel and magnitude estimation. Specific levels of each potentiator were added to five concentrations of lactose arranged in a geometrical progression within the range of 6 × 10−2 to 3 × 10−1M. The monosaccharides were evaluated separately within the range 3 × 10−2 to 3 × 10−1M and in combination with lactose. Additivity and synergism were tested using two mathematical models. Of the potential synergistic agents (PSA) examined, D-tryptophan was the only one to demonstrate possible synergistic properties. When studied using an expansion of the equation, S = KCn, no clear evidence of synergism was found. Three types of response to PSA-lactose combination were observed. The combination may be strictly additive, lactose may depress sweetness at low concentrations, or the rate of change relating concentration to response may not be constant across the concentration range tested.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb03032.x
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