School of Food Science and Biotechnology, Zhejiang GongShang University, Zhejiang 310018, China.
School of Food Science and Biotechnology, Zhejiang GongShang University, Zhejiang 310018, China.
Food Chem. 2019 May 30;281:78-84. doi: 10.1016/j.foodchem.2018.12.049. Epub 2018 Dec 19.
This study's aim is to establish a new sensory sweetness definition and conversion method for five sugars. A "closed-type" question based on triangle test and paired comparison was used for sensory evaluation. The absolute threshold and nine sensory difference threshold values were determined and used to generate a sweet sensory difference strength curve. Defining absolute threshold of sucrose sweetness as 1, the sucrose sweetness at any concentration could be calculated via the curve. After taking the logarithm of each curve, sweetness index was calculated as 1, 1.12, 0.94, 1.29, and 1.25 for sucrose, glucose, fructose, lactose and maltose, respectively. Based on this, each sugar concentration and sweetness could be converted and calculated. Single sugar and mixed-sugars sweetness comparison experiments verified the new sweetness index and sweetness values were more accurate (83.3-100%) than those reported in previous studies. Therefore, this new definition and conversion method established more reliable references for sweet taste sensory applications.
本研究旨在为五种糖建立新的感官甜度定义和转换方法。采用基于三角测试和成对比较的“封闭式”问题进行感官评估。确定绝对阈值和九个感官差异阈值值，并用于生成甜感差异强度曲线。将蔗糖甜度的绝对阈值定义为 1，可通过曲线计算任何浓度下的蔗糖甜度。对每条曲线取对数后，蔗糖、葡萄糖、果糖、乳糖和麦芽糖的甜度指数分别计算为 1、1.12、0.94、1.29 和 1.25。在此基础上，可以进行单糖和混合糖甜度的转换和计算。单糖和混合糖甜度比较实验验证了新的甜度指数，与之前研究报道的甜度值相比更加准确（83.3-100%）。因此，这种新的定义和转换方法为甜味感官应用提供了更可靠的参考。
