A Taste Panel Study of Cyclamate-SaccharinMixture and of Its Components

Abstract

Taste panel techniques were used to study the relative sweetness and the incidence of off-taste in solutions of cyclamate, of saccharin, and of their 10:1 mixture.The mixture showed potentiation of sweetness, since it was sweeter than would be expected from the known sweetness of its components.Off-taste is minimized in the mixture to the extent that it is less than for either component in corresponding concentrations.The decrease in off-taste is more noteworthy when the approximately doubled sweetness of the mixture is considered.