Sweetness evaluation

Sweetness evaluation Sweetness potency Sweet n Low Sweet potato Sweet potatoes Sweetzyme Swelling Swimmingpool Swimming p o ols... 

Acknowledgement The author wishes to thank to Dr. H. Wakamatsu and Dr. N.Sato for their interest in this work, and to Dr. T.Yamatani, Mr. N.Yasuda and Mr. F.Kakizaki for their helpful discussions and skillful experiment, and to Miss H. Furukawa and her group for the sweetness evaluations. 

Fukunaga, Y., Miyata, T., Nakayasu, N., Mizutani, K., Kasai, R., and Tanaka, O. 1989. Enzymic transglycosylation products of stevioside Separation and sweetness-evaluation. Agnc. Biol. Chem. 53 1603-1607. 

When food contains both sweet and bitter substances, the temporal pattern of reception, ie, the order in which sweet and bitter tastes are perceived, affects the total quaUtative evaluation. This temporal effect is caused by the physical location of taste buds. The buds responding to sweet are located on the surface and the tip of the tongue, the bitter in grooves toward the rear. Therefore, the two types of taste buds can be activated sequentially. 

Texture also influences the evaluation of taste. Sweetness in a Hquid is associated with body or viscosity. An artificially sweetened beverage that lacks body, therefore, may be rated quaUtatively lower than one equally sweet but containing sucrose. 

The sweetness of fmctose is 1.3—1.8 times that of sucrose (10). This property makes fmctose attractive as an alternative for sucrose and other commercially available sweeteners. Fmctose is probably sweetest ia comparison with sucrose when cold and freshly made up ia low concentrations at a slightly acidic pH (5). This relative sweetness difference is commonly attributed to changes ia fmctose stmcture when cold ( P-D-fmctopyranose(l), sweet) as compared to the stmcture when the sweetener is warm ( P-D-fmctofuranose (2), less sweet). Based on nmr spectroscopy and sensory panel evaluation of sweetness, however, it has been observed that the absolute sweetness of fmctose is the same at 5°C as at 50°C, and is not dependent on anomeric distribution (11). Rather, it maybe the sweetness of sucrose, which changes with temperature, that gives fmctose sweetness the appearance of becoming sweeter at low temperatures. 

Taste and Flavor. The taste effect is generally sweet, but depends strongly on the base of preparation. Eor tasting purposes, vanillin is often evaluated in ice-cold milk with about 12% sugar. A concentration of 50 ppm in this medium is clearly perceptible. Vanilla is undoubtedly one of the most popular flavors its consumption in the form of either vanilla extracts or vanillin is almost universal. 

The theories that attempt to describe the initial event in sweet-taste stimulation will be discussed, as will some of the practical attempts to isolate sweet-receptor molecules. Relevant, behavioral data will be examined, particularly where the effects of molecular structure on behavior responses are being evaluated. 

The evaluation of sweet compounds by taste panels is crucial to the development of worthwhile structure-taste relationships. Many structure-taste studies have employed dubious, taste-panel techniques. Therefore, a critical examination of structure-taste data in the light of this observation is relevant, as are recommendations for a consistent approach in utilizing taste techniques. ... 

Much of our present day knowledge of sweetness intensity, both at the threshold level, where taste begins, and above the threshold level, derives from the application of psychophysical techniques. It is now evident that the psychophysical procedure used measure separate aspects of sweetness perception. Hedonic responses cannot be predicted from intensity of discrimination data, and vice versa. The taste-panel evaluation of sweetness is of fundamental importance in the development of worthwhile structure-taste relationships. Therefore, it is vital that the appropriate psychophysical method and experimental procedure be adopted for a particular objective of investigation. Otherwise, false conclusions, or improper inferences, or both, result. This situation results from the failure to recognize that individual tests measure separate parameters of sensory behavior. It is not uncommon that the advocates of a specific method or procedure seldom... 

The intensely sweet sesquiterpene hernandulcin isolation, synthesis, characterization and preliminary safety evaluation. J. Agric. Food Chem. 35 273-279. 

The jellies (20 sets) were submitted to a sensory panel (ten panellists from the laboratory staff with some experience in sensory evaluation) requested to give a score (from low to high in a non-structured 10 cm scale) to each of the following characteristics aroma (intensity), taste (sweet, acid and intensity), texture (hardness, spreadability) and overall acceptance. 

Corexit 9527 is a water-and ethylene glycol monobutyl ether-dissolved dispersant. The nature of the surface-active agent has not been disclosed. Laboratory tests were conducted using 0.5-mm thick, fresh Alberta Sweet-Mixed Blend crude oil treated with Corexit 9527 dispersant applied from an overhead spray boom [165]. The effects on dispersion efficiency of mixing jet pressure, mixing jet flow rate, jet standoff distance, and vessel speed were evaluated. The system operates with a nozzle pressure of 7000 kPa, a flow rate of 55 liter/min per nozzle, and nozzles positioned approximately 0.6 m from the water surface. In laboratory tests, such a system was capable of dispersing 80% to 100% of the surface slick. 

A report by Bressani et al. (3J7), which evaluated the nutritional value of diets based on starchy foods and beans, indicated that for the rat, sweet potato protein was of poor nutritional quality. When methionine was added to all diets to raise sulfur amino acids, sweet potato still required the largest amount of supplementation with bean flour to maintain animal weight (Table II). 

The role of these tastes has been nicely summarized Taste is in charge of evaluating the nutritious content of food and preventing the ingestion of toxic substances. Sweet taste permits the identification of energy-rich nutrients, umami allows the recognition of amino acids, salt taste ensures the proper dietary electrolyte balance, and sour and bitter warn against the intake of potentially noxious and/or poisonous chemicals. ... 

Bellester, D. R., Brunser, M. T Saitua, M. T Egana, E. 0 Yanez, E. O. and Owen, D. F. 1984. Safety evaluation of sweet lupin Lupinus albus cv. Multolupa). II. Nine-month feeding and multigeneration study in rats. Journal of Chemistry and Toxicology, 22 45 8. 

Results from sensory evaluation of mixed solution are seen in Table IV. The data list the theoretical response for both the independent and competitive receptor hypothesis as well as the actual sensory score. The actual sensory scores were found to agree fairly well with the competitive model. The minor dissimilarity between the actual and theoretical is due to the inability of individual to taste bitterness in solutions that are extremely sweet, i.e., there is some masking of overall sensory perception which is concentration dependent. The data, therefore, clearly indicate that sweetness and bitterness act in a competitive manner and should be considered to compete for the binding sites at the same receptor. 

In the case of pineapples, the 12 odorants listed in Table 16.7 were dissolved in water in concentrations equal to those determined in the fruit [50]. Then the odour profile of this aroma model was evaluated by a sensory panel in comparison to fresh pineapple juice. The result was a high agreement in the two odour profiles. Fresh, fruity and pineapple-like odour notes scored almost the same intensities in the model as in the juice. Only the sweet aroma note was more intense in the model than in the original sample [50]. In further experiments, the contributions of the six odorants showing the highest OAV (Table 16.7) were evaluated by means of omission tests [9]. The results presented in Table 16.8 show that the omission of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, ethyl 2-methylbutanoate or ethyl 2-methylpropanoate changed the odour so clearly that more than half of the assessors were able to perceive an odour difference between the reduced and the complete aroma model. Therefore, it was concluded that these compounds are the character-impact odorants of fresh pineapple juice. 

Anuebunwa, F.O. 2000. A bio-economic on-farm evaluation of the use of sweet potato for complementary weed control in a yam/maize/egusi/cassava intercrop in pigeon pea hedgerows in the rain forest belt of Nigeria. Biological Agriculture and Horticulture 18(2) 95-102. 

Stevioside 100-300 Slow onset, prolonged sweetness, menthol at high levels, bitter asp, eye, ace, glye Low 0.8 g/L Stable pH 3-10 Good Not evaluated by JECFA... 

Eventually, atmospheric arsenic falls on the Earth s surface through wet and dry deposition. Sweet, Weiss and Vermette (1998) evaluated the deposition of arsenic over lakes Erie, Michigan, and Superior in the Great Lakes of North America. Overall, the wet and dry deposition rates for the lakes were very similar. Specifically, they were 72-94 and 66-91 pgm 2year 1, respectively. 

Of course, texture cannot be taken into consideration using this procedure and, therefore, a possible significant part of the overall flavor may be compromised. If sections or segments are to be evaluated, it is a good idea to present the entire contents of a can, if practical, for each judge to make an overall evaluation. Seeds, if present, should be removed as their presence would only serve to confuse the panelist, especially if quality attributes are being evaluated such as firmness, sweetness, etc. Failure to remove seeds in this case could lead to a type of stimulus error, the seeds being an irrelevant characteristic. 

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