INTENSIFICATION OF FRUIT-FLAVORS BY ASPARTAME

被引：25

作者：

BALDWIN, RE

KORSCHGEN, BM

机构：

[1] Dept of Food Science & Nutrition, University of Missouri-Columbia, Columbia, Missouri

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08546.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Orange‐, cherry‐, and strawberry‐flavored noncarbonated beverages containing 0.065% Aspartame were equivalent in sweetness to beverages containing 9.52% sucrose. The same flavors in gelatin desserts sweetened with 15% sucrose were equivalent to those sweetened with 0.070% Aspartame. Sensory scores indicated that both orange‐and cherry‐flavored beverages had a significantly higher intensity of fruit‐flavor than their counterparts sweetened with sucrose. However, in the strawberry‐flavored beverages or in the three flavored gelatins, no such differences in intensity of fruit‐flavors were found between products sweetened with Aspartame or sucrose. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：938 / 939

页数：2

共 11 条

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