Sweetness determination

CONCENTRATIONS OF DYES IN (A) SOFT BEVERAGES AND (B) SWEETS DETERMINED BY DPP AND HPLC... 

Assadi-Porter, F.M., Aceti, D.J., and Markley, J.L. (2000). Sweetness determinant sites of brazzein, a small, heat-stable, sweet-tasting protein. Arc/r. Biochem. Biophys. 376, 259-265. 

Sensory perception is both quaUtative and quantitative. The taste of sucrose and the smell of linalool are two different kinds of sensory perceptions and each of these sensations can have different intensities. Sweet, bitter, salty, fmity, floral, etc, are different flavor quaUties produced by different chemical compounds the intensity of a particular sensory quaUty is deterrnined by the amount of the stimulus present. The saltiness of a sodium chloride solution becomes more intense if more of the salt is added, but its quaUty does not change. However, if hydrochloric acid is substituted for sodium chloride, the flavor quahty is sour not salty. For this reason, quaUty is substitutive, and quantity, intensity, or magnitude is additive (13). The sensory properties of food are generally compHcated, consisting of many different flavor quaUties at different intensities. The first task of sensory analysis is to identify the component quahties and then to determine their various intensities. 

Whey is the fluid obtained by separatiag the coagulum from cream and/or skim milk, and is a by-product of either caseia or cheese manufacture. The composition of whey is determined by the method of curd formation, curd handling practices, and methods of handling whey as it is separated from the curd. Dried acid whey contains ca 12.5 wt % proteia (total nitrogea x6.38), 11.0 wt % ash, and 59 wt % lactose, whereas sweet whey contains 13.5 wt % proteia, 1.2 wt % fat, 8.4 wt % ash and 74 wt % lactose. The composition varies with the type of acid used (7). 

Mondello et al. (54) have developed some applications of on-line HPLC-HRGC and HPLC-HRGC/MS in the analysis of citrus essential oils. In particular, they used LC-GC to determine the enantiomeric ratios of monoterpene alcohols in lemon, mandarin, bitter orange and sweet orange oils. LC-GC/MS was used to study the composition of the most common citrus peel, citrus leaf (petitgrain) and flower (neroli) oils. The oils were separated into two fractions, i.e. mono- and sesquiterpene... 

The taste of various amino acids, sugars, and aliphatic nitro compounds was studied, and it was concluded that the distance over which this hydrogen atom migrates, to give a second tautomeric form, determines the sweetness. In the case of saccharin, the sweetness was explained as due to two tautomeric forms. 

Thus, the increase in concentration needed to match the effect of a 10-fold increase in sucrose concentration is 0.154/2.44 x 10 = 630-fold. Crosby and coworkers suggested that this is close to the situation that occurs with saccharin, and it is doubtless responsible for the differences in perceived sweetness intensity (200-700 times that of sucrose) for sensory determinations conducted at different concentrations. 

Both MS and NMR coupling to HPLC have been employed for the analysis of p-carotene isomers and determination of lutein and zeaxanthin isomers in spinach, sweet com, and in retina. Capillary high performance hquid chromatography with stop flow connected to NMR (600 MHz) was used for stracture elucidation of all-trans deoxylutein 11 and its isomers.Efforts are in progress to eliminate the remaining major drawbacks such as obligatory use of deuterated solvents in the mobile phase, poor sensitivity, and low throughput of HPLC-NMR analyses. 

Tomoyuki, O. et al., Determination of acylated anthocyanin in human urine after ingesting a purple-fleshed sweet potato beverage with various contents of anthocyanin by LC-ESI-MS/MS, Biosci. Biotechnol Biochem., 70, 2540, 2006. 

Figure 38.19 shows the contour plots of the foaming behaviour, uniformity of air cells and the sweetness of a whipped topping based on peanut milk with varying com syrup and fat concentrations [16]. Clearly, fat is the most important variable determining foam (Fig. 38.19A), whereas com syrap concentration determines sweetness (Fig. 38.19C). It is rather the mle than the exception that more than one sensory attribute are needed to describe the sensory characteristics of a product. An effective way to make a final choice is to overlay the contour plots associated with the response surfaces for the various plots. If one indicates in each contour plot which regions are preferred, then in the overlay a window region of products with acceptable properties is left (see Fig. 38.19D and Sections 24.5 and 26.4). In the...

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