Optimizing sweet taste in foods

Abstract

Part 1 Factors affecting sweet taste perception: Stimulation of taste cells by sweet taste compounds Genetic differences in sweet taste perception Children's liking of sweet tastes and its biological basis Taste-odour interactions in sweet taste perception Taste-ingredient interactions modulating sweetness Measuring consumers' perceptions of sweet taste. Part 2 Types of sweet tasting compounds: Sucrose Polyols Low-calorie sweeteners Reduced-calorie sweeteners and caloric alternatives. Part 3 Improving sweet tasting compounds and optimising their use in foods: Analysing and predicting properties of sweet-tasting compounds Discovering new natural sweeteners Molecular design and the development of new sweeteners Developing new sweeteners from natural compounds Improving the taste of sweeteners Analysing and predicting synergy in sweetener blends Bulk sweet tasting compounds in food product development Hydrocolloid-sweetener interactions in food products Future directions: using biotechnology to discover new sweeteners, bitter blockers and sweetness potentiators.