Detail of "139-06-0"

Reference

Descriptive analysis of the sensory properties of beverages and gelatins containing sucrose or synthetic sweeteners

Descriptive analysis of the sensory properties of beverages and gelatins containing sucrose or synthetic sweeteners. Larson-Powers, Nancy; Pangborn, Rose Marie (Univ. California, Davis, Calif., USA). J. Food Sci., 43(1), 47-51 (English) 1978. CODEN: JFDSAZ. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Two descriptive sensory methods, anchored (deviation from a sucrose ref.) and unanchored were used to quantify differences in aroma, flavor, and aftertaste in 5 media, viz., strawberry, lemon, and orange drinks, and strawberry and orange gelatins, varying in type of sweetener. With both methods, samples sweetened with Na saccharin [128-44-9] deviated the most from the sucrose std., those sweetened with aspartame [22839-47-0] the least, and Ca cyclamate [139-06-0] was intermediate. In general, drinks sweetened with sucrose or with aspartame could be characterized as sweet-clean, and those sweetened with cyclamate or with saccharin as sweet-chem. and bitter. Gelatins contg. synthetic sweeteners generally were more astringent, bitter, and sour, with less strawberry flavor, and were less hard, springy, and viscous than those sweetened with sucrose. In all media, more significant differences were obsd. among the sweeteners with the anchored method than with the unanchored procedure. Advantages and limitations of these 2 quant. descriptive procedures are discussed.

Paired comparison and time-intensity measurements of the sensory properties of beverages and gelatins containing sucrose or synthetic sweeteners

Paired comparison and time-intensity measurements of the sensory properties of beverages and gelatins containing sucrose or synthetic sweeteners. Larson-Powers, Nancy; Pangborn, Rose Marie (Univ. California, Davis, Calif., USA). J. Food Sci., 43(1), 41-6 (English) 1978. CODEN: JFDSAZ. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Paired comparison tests showed that Ca cyclamate [139-06-0] at 0.75 and 0.86% and aspartame [22839-47-0] at 0.17 and 0.19% were equiv. in sweetness to 10% sucrose in H2O at 3 and 22°, resp. Bitterness of the compds. at higher concns. prevented precise estn. of the relative sweetness of Na saccharin [128-44-9] in distd. water or of saccharin and cyclamate in flavored drinks. Linear regression anal. showed that 0.07% aspartame was equiv. to 10% sucrose in lemon, strawberry, and orange drinks. Time-intensity measurements for the sensory properties of aspartame closely resembled those of sucrose in all media tested (H2O, flavored drinks, flavored gelatin). Cyclamate and saccharin imparted bitterness to all carriers. Gelatins contg. 18% sucrose were firmer and more difficult to manipulate to a liq. in the mouth than were gelatins contg. 0.105% aspartame, 0.55% cyclamate, or 0.05% saccharin.