High Potency Sweeteners Aroma Interactions

While high potency sweeteners are not carbohydrates, their role in replacing the traditional bulk sweeteners permits their discussion here. There are several high 

FIGURE 6.4 Sucrose and menthone release from a market peppermint chewing gum stick compared with sensory flavor intensity. (From Harvey, B.A., J.M. Davidson, R.S.T. Linforth, A.J. Taylor, Frontiers of Flavour Science, P. Schieberle, K.H. Engel, Eds., Deutsche Fors-chung. Lebensmittel, Garching, 2000, p. 271. With permission.) 

Deibler and Acree [15] reported on a study of the influence of beverage base (including sweetener) on volatile release using an artificial mouth (Retro nasal Aroma Simulator) [9]. They found that the aroma release profile was dependent upon the high potency sweetener used in the formulation (Table 6.1). No sensory data were presented to determine the sensory significance of their instrumental data. 

Nahon et al. [12,14] used both sensory and instrumental methods to study the influence of sweetener type on aroma release from beverages. Their work showed that sweetener type influences both instrumental and sensory flavor profiles. Unfortunately, they did not find that the instrumental data supported the sensory data, i.e., there were no significant differences in the instrumental data for the aroma compounds expected to cause the observed change in specific sensory attributes (orange flavor). In addition, they did not find a significant effect of NaCyclamate on volatile release 

Influence of High Potency Sweeteners on Volatile Release from Model Beverage Systems 

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There is very little published on the interaction of either taste or aroma components with minor components in foods. Earlier in this chapter (Section 6.3.2), some discussion was presented on the interaction of high potency sweeteners with aroma. There is substantial interest in this particular interaction since the industry would like to know why diet products do not taste like the full sugar versions and vice versa. There are few other flavonfood interactions that have such a strong economic link to support this type of research activity. One other area that has received some attention is the interaction of melanoidins with aroma compounds in roasted coffee. This is again driven by economic considerations. A brief discussion of this interaction and pH effects follows. 

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