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Temperature of sugar solutions during tasting affects sweetness difference thresholds
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NSTL
Elsevier
The aim of this study was to analyse the impact of tasting temperature on difference thresholds of aqueous solutions of sucrose, glucose and fructose. By using the forced-choice constant stimulus procedure, reference concentrations of 2 g/100 g and 5 g/100 g sucrose, and glucose and fructose solutions iso-sweet to 5 g/100 g sucrose were evaluated at 5 degrees C, 22 degrees C and 56 degrees C. Depending on reference concentration, Weber fractions for sucrose range from 0.07 to 0.09, and those for glucose and fructose from 0.05 to 0.08 and 0.04-0.07, respectively. Significantly higher Weber fractions were recorded at 56 degrees C, indicating that higher sample temperature reduces sensory sensitivity towards sweetness. This may be important for the development of sugar-reduced instant beverages.
Just noticeable difference (JND)SucroseGlucoseFructoseConcentration
NSTL
Elsevier
