Perception Of Sweetness Intensity Research Articles

Sensory analysis of honey using Flash profile: A cross‐cultural comparison of Greek and Chinese panels

AbstractThe sensory perception of six monofloral honey (vanilla fir, chestnut, pine, wild flower, orange blossom, wild thyme) was investigated using Flash profile sensory analysis, comparing Greek and Chinese subjects in combination with physicochemical and rheological properties. Chinese judges showed greater consensus agreement than the Greek for all samples except chestnut. The Chinese panel differentiated vanilla honey associated to granular texture and driven by thixotropic behavior. In relation to their familiarity with the product the Greek judges used considerably more terms than Chinese for Flash profile evaluation, despite a similar number of descriptors being generated. The results indicate the differing importance of honey properties in sensory perception between different cultures.Practical applicationsThis study is a first attempt at evaluating the sensory perception of honey by Flash profile and influence of culture on the generated vocabulary. It is relevant to situations where existing culture particularities (e.g., culture difference in the perception of sweetness intensity) are associated to food properties and/or differences exist in consumption and familiarity with the product.

Salivary cariogenic bacteria counts are associated with obesity in student women at a Malaysian university.

The counts of cariogenic bacteria lactobacilli and mutans streptococci have been studied and correlated with sugar intake. This study was to investigate the association between salivary lactobacilli and mutans streptococci counts with sweet food eating behavior and sweet sensitivity among 120 Malaysian women (101 ethnic Chinese, 19 ethnic Indians), while taking into account anthropometric and menstruation variables. Demographics, anthropometric measurements and menstrual history were taken. Hedonic preference, intake frequency of a list of sweet foods, intensity perception and pleasantness ratings of sweet stimuli were assessed. Saliva was collected for lactobacilli and mutans streptococci culture. We found that centrally obese subjects (high waist circumference and waist-hip ratio) had significantly higher salivary lactobacilli and mutans streptococci counts (all p<0.05), while overweight and high total body fat subjects had significantly higher salivary mutans streptococci counts (p<0.001). The sweetness intensity perception of chocolate malt drinks was significantly lower in women who were in their pre-menstrual (post-ovulation) phase. However, menstruation variables (menstrual phases, regularity and pre-menstrual syndromes) did not play a role in determining compulsive eating, sweets/chocolate craving and salivary lactobacilli and mutans streptococci counts. Taken together, salivary lactobacilli and mutans streptococci counts of the Malaysian women are associated with central obesity, but not sweet food eating behaviour, sweet sensitivity and menstruation variables. Salivary microbiome analysis could be useful as a potential diagnostic indicator of diseases such as obesity.

Temporal sweetness profile of MNEI protein in gelled model systems

AbstractMNEI has been proved to be a high‐potency sweetener that could be used in the beverage industry to satisfy consumer demands for low‐caloric products. Until now its sweetness profile was studied only in liquid samples. So the objectives of this study were to characterize the sweetness intensity profile of MNEI protein in simple gelled systems, and to characterize the dominance sensation of more complex gelled systems in comparison with other sweeteners. First, the sweetness intensity of MNEI and of three commercial sweeteners (aspartame, saccharin, and sucrose) was determined in aqueous solutions and in gel, at different agar concentrations, by the time‐Intensity method. Then, gels at 1.5% agar concentration, containing flavoring, coloring, and acidifying agent were evaluated using the temporal dominance of sensation method to study the interaction between sweetness and other sensory attributes. Differences regarding sweeteners in solutions and gels were reported showing a decrease of sweetness intensity perception when sweeteners were added in a gelled matrix, especially for MNEI. Additionally, MNEI seemed to be the sweetener most affected by all evaluation conditions (coloring and acidifying agents) in the TDS method. The results are an important scientific contribution to the knowledge of MNEI sensory profile in gelled and complex matrices that could increase its range of food applications.Practical applicationsThe use of both time intensity and temporal dominance of sensation methods in order to evaluate the temporal sweetness profile of MNEI‐based gelled system represented a new approach in the study of sweet proteins. Indeed, the use of the TDS represented an innovative approach to study the effect of color on sweetness and flavor perception. According to our results, MNEI gels did not perform well comparing to the other sweeteners in semisolid matrix. However, further studies should be carried out in order to better understand the interaction between MNEI protein and the gelling as well as the coloring agents. Regarding the application in semisolid foods, it could be suggested the use of new technologies like encapsulation in order to protect the protein from experimental conditions and prevent its interaction with the sweet taste receptor.

A common genetic influence on human intensity ratings of sugars and high-potency sweeteners.

The perception of sweetness varies among individuals but the sources of this variation are not fully understood. Here, in a sample of 1,901 adolescent and young adults (53.8% female; 243 MZ and 452 DZ twin pairs, 511 unpaired individuals; mean age 16.2±2.8, range 12–26 years), we studied the variation in the perception of sweetness intensity of two monosaccharides and two high-potency sweeteners: glucose, fructose, neohesperidine dihydrochalcone (NHDC), and aspartame. Perceived intensity for all sweeteners decreased with age (2–5% per year) and increased with the history of otitis media (6–9%). Males rated aspartame slightly stronger than females (7%). We found similar heritabilities for sugars (glucose: h2=0.31, fructose: h2=0.34) and high-potency sweeteners (NHDC: h2=0.31, aspartame: h2=0.30); all were in the modest range. Multivariate modeling showed that a common genetic factor accounted for >75% of the genetic variance in the four sweeteners, suggesting that individual differences in perceived sweet intensity, which are partly due to genetic factors, may be attributed to a single set of genes. This study provided evidence of the shared genetic pathways between the perception of sugars and high-potency sweeteners.

Parents' and children's acceptance of skim chocolate milks sweetened by monk fruit and stevia leaf extracts.

Chocolate milk increases milk consumption of children, but high sugar content raises health concerns. Interest in sugar reduction and parents' preference for natural sweeteners necessitates further research on natural nonnutritive sweeteners. However, it is important to maintain consumer acceptability, especially for children, while reducing sugar in chocolate milk. The objectives of this study were to identify the sweetness intensity perception of stevia leaf (STV) and monk fruit (MK) extracts in skim chocolate milk (SCM), to evaluate STV and MK as the sole or partial sweetener source for SCM for young adults (19 to 35 y) and children (5 to 13 y), and to determine if information on natural nonnutritive sweeteners impacted parents' acceptability of SCM. Power function and 2-alternative forced choice studies were used to determine the iso-sweetness of nonnutritive sweeteners to a sucrose control in SCM (51.4 g/L, SUC control). Young adults (n = 131) evaluated 9 different SCM (SUC control, STV, MK, STV:sucrose blends, or MK:sucrose blends) in a completely randomized 2-d test. Children (n = 167) evaluated SUC control SCM and SCM with 39.7 g/L sucrose and 46 mg/L MK (MK25) or 30 mg/L STV (STV25). Parents evaluated SUC control, MK25, and STV25 in a balanced crossover design with a 40-d wait time between primed or unprimed ballots. Chocolate milks solely sweetened by nonnutritive sweeteners were less acceptable compared with SUC control by young adults. MK25 and STV25 were acceptable by young adults and children. The presentation of chocolate milk label information had different effects on parental acceptance. Traditional parents preferred sucrose sweetened SCM, and label conscious parents preferred SCM with natural nonnutritive sweeteners.

The Association between Perceived Sweetness Intensity and Dietary Intake in Young Adults

Individual differences in taste perception may influence dietary habits, nutritional status, and ultimately nutrition-related chronic disease risk. Individual differences in sweetness intensity perception and the relationship between perceived sweetness intensity, food behaviors, and dietary intake was investigated in 85 adults. Subjects (body mass index [BMI]= 21 ± 3, 21 ± 4 y) completed a food and diet questionnaire, food variety survey, 2 24-h food records, and a perceived sweetness intensity measurement using the general labeled magnitude scale (gLMS). There was interindividual variation in perceived sweetness intensity (0 to 34 gLMS units, mean 10 ± 7). One-way analysis of variance (ANOVA) revealed no difference between perceived sweetness intensity and degree of importance placed on not adding sugar to tea or coffee (P = 0.2) and the degree of importance placed on avoiding sugar-sweetened or fizzy drinks (P = 1.0). Independent t-test analysis revealed no significant association between perceived sweetness intensity and the food variety measure for sugar and confectionary intake (P = 0.6) and selected fruit and vegetable intake (P = 0.1 to 0.9). One-way ANOVA also demonstrated no difference between tertiles of sweetness intensity and BMI (P = 0.1), age (P = 0.3), and food variety score (P = 0.5). No correlation was observed with regards to perceived sweetness intensity and mean total energy (kJ) intake (r = 0.05, P = 0.7), percent energy from total fat, saturated fat, protein, carbohydrate, and grams of fiber (r =-0.1 to 0.1, P = 0.2 to 0.8) and also for intake of the micronutrients: folate, magnesium, calcium, iron, and zinc (r = 0.1 to 0.2, P = 0.1 to 0.4). Only modest correlations were observed between sodium (r = 0.3, P < 0.05), vitamin C (r = 0.3, P < 0.05), and potassium (r = 0.2, P < 0.0) intake and perceived sweetness intensity. Overall, perceived sweetness intensity does not appear to play a role in food behaviors relating to sugar consumption and dietary intake in adults.

Sweetness intensity perception and pleasantness ratings of sucrose, aspartame solutions and cola among multi-ethnic Malaysian subjects

As the sugar intake of Malaysians is one of the highest in the Asia Pacific region, we wanted to investigate how this high prevalence of ‘sweet tooth’ is influenced by biological determinants like age, gender, ethnicity and Body Mass Index (BMI). This study therefore sought to use the generalized Labeled Magnitude Scale to evaluate the sweetness intensity perception and pleasantness ratings of not only three increasing suprathreshold concentrations of sucrose and a popular naturally-sweetened carbonated beverage – Coca-Cola®, but also their non-nutritive sweetener (NNS) counterparts – aspartame and Coca-Cola Light®. Taken together, the overall intensity of NNS solutions and beverage was perceived as significantly higher, but not for their pleasantness. The intensity perception and pleasantness of most sweet solutions were not significantly associated with gender and BMI. Overall, Malays had a lower perceived intensity of sweet stimuli compared to other ethnicities, but a conclusion of the influence of ethnicity on sweetness pleasantness could not be met. Lastly, sweetness intensity perception and pleasantness ratings for both colas decreased significantly with age.

Perception of Sweetness Intensity Determines Women's Hedonic and other Perceptual Responsiveness to Chocolate Food

This study tested 63 women for hedonic and other perceptual responsiveness to a chocolate food. Subjects tasted four chocolate puddings varying in sugar (high and low) and fat (high and low) content and rated them for pleasantness, caloric density, fillingness and flavor intensities. Results emphasised the importance of sweetness intensity in determining women's responses to the chocolate puddings. Women's perception of sweetness intensity was accurate to sugar content and results consistently indicated that their hedonic responses to the chocolate puddings were based on the perceived sweetness. Women's perception of the caloric density of the puddings was based on their perception of the fat content of the puddings; however, interpretation of that finding must be qualified because the subjects' perception of fat content was inaccurate. The women's perception of sweetness intensity accounted for 31% of the variability in fat perception. Women's perception of the intensity of chocolate flavor was also significantly associated with perceived sweetness of the puddings. These data suggest that the women's accurate perception of the sugar content of the chocolate puddings played a primary role in determining their hedonic and other perceptual responses.

Sweetness intensity perception and sweetness pleasantness in women varying in reported restraint of eating

In previous studies on the breakdown of restrained eating it was implicitly assumed that individuals reporting different degrees of pre-experimental restrained eating have identical preferences for the taste and odour of foods. This hypothesis was tested with 23 women classified as either high, medium or low restrained eaters on the basis of their scores on a Dutch 'Restrained Eating Scale'. Individual psychophysical and psychohedonic functions for sweetness and pleasantness of sucrose were determined. From the mean group values it was concluded that there is no relationship between the degree of self-reported restrained eating and perceived sweetness intensity, nor is there a relationship between the degree of self-reported restrained eating and maximally preferred sweetness intensity.

Gustatory responses and eating duration of obese and lean adults

Obese adults and matched controls were testing in two main experiments: (1) sweetness perception and preference in lemonade and corresponding judgments of viscosity in apricot nectar, and (2) length of time required to consume palatable and unpalatable foods. No significant differences were obtained between the obese and the lean adults in perception of sweetness intensity or degree of liking for lemonade containing from 6 to 18% sucrose. For apricot nectar, however, the obese subjects demonstrated significantly higher perceived viscosity, a lower degree of liking, and less discrimination than did the lean. Classification of a larger population of female adults, into 20 underweight, 33 normal, and 22 overweight, again resulted in no difference in hedonic responses to lemonade with an expanded sucrose content (2 to 30%). Relative to eating rates, the time required to consume sugar cookies or chocolate milk adulterated with NaCl was inversely related to palatability, with the obese taking longer to consume both. In a subsequent study, times required to consume a carrot stick, a cookie, and 240 ml of chocolate milk were similar between the two groups, although the obese drank the milk significantly faster. No significant correlations were obtained between percent ideal weight and any of the foregoing measurements. The large within-group variation overshadowed between-group differences, suggesting that gustatory and eating responses are related to factors independent of, or additional to, the singular measure of body size.