The effect of sweeteners on fruit flavor perception was studied
through the use of fruitiness power functions for unsweetened and
sweetened model systems. In the first part of the study, two
isosweet concentrations of aspartame and sucrose were determined
and combined with five concentrations of orange and strawberry
flavorants. Fruitiness power functions were developed and
compared to determine the effect of each sweetener on the fruit
flavor. For the second part of the study in the first experiment, one
isosweet concentration of sucrose, aspartame, acesulfame-K and 1:1
blended APM/Ace-K was combined with five concentrations of each
of three orange flavorants. Fruitiness power functions were
developed and compared to determine how each sweetener effected
the fruit flavor of each flavorant. The second experiment addressed
the question of whether or not subjects associated sweet taste with fruitiness or if there was an actual change in the volatile composition
of the aroma between the unsweetened reference and the sweetened
solutions. Fruit aroma of the middle concentration of each flavorant
sweetened with the four sweeteners was compared to the
corresponding unsweetened reference.
Enhancement of fruitiness was observed in the aspartame
sweetened systems at low flavor levels. The power function slopes of
both flavorants were lowered by the addition of aspartame which
resulted in a slower rate of growth in fruitiness perception with the
addition of flavorant to the system. In both the orange and
strawberry flavored systems the aspartame sweetened solutions
were rated higher in fruitiness than the sucrose sweetened solutions.
The enhancement was more pronounced in the orange flavored
system, suggesting a flavorant effect.
The sweeteners affected the fruitiness perception of the three
orange flavorants in different magnitudes but the patterns were
similar. The three fruitiness slopes were all lowered by the addition
of each sweetener. Flavor enhancement was greatest in flavor 1
sweetened with aspartame or aspartame/acesulfame-K. The higher
relative placement and low slope of the fruitiness power functions in
aspartame sweetened systems caused the enhancement effect to be
greatest over the lower concentrations of each flavorant. In the
second experiment, the fruit aroma of aspartame sweetened
solutions in flavor 1 was significantly higher than the other
sweetened solutions. The fruit aroma of the second and third
flavorants was not significantly changed by the sweeteners. / Graduation date: 1992
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27063 |
| Date | 12 August 1991 |
| Creators | Wiseman, Jennifer Jo |
| Contributors | McDaniel, Mina R. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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