PERCEIVED TASTE INTENSITY AND DURATION OF NUTRITIVE AND NONNUTRITIVE SWEETENERS IN WATER USING TIME-INTENSITY (T-I) EVALUATIONS

This investigation compared the sweet and bitter taste characteristics of aspartame, acesulfame K, and alitame at equisweetness levels with 10% sucrose/water solutions at 22-degrees-C using the time-intensity (T-I) sensory technique. Alitame was comparable to sucrose in all taste characteristics. Aspartame had similar taste characteristics to sucrose with the exception of having greater sweet intensities with longer duration (P < 0.001) following sample expectoration. Acesulfame K differed remarkably from sucrose. The sweet attribute of acesulfame K appeared quickly (P < 0.05) before sample expectoration. This was followed by a moderately intense and lingering bitter character (P < 0.001) which reached maximum intensity after sample expectoration.