Optimising Sweet Taste in Foods

Front Cover
William J. Spillane
CRC Press, 2006 - Business & Economics - 428 pages
Annotation Consumer acceptance or rejection of a food can often be due to its taste. Swet taste is especially attractive to the consumer and it is important to optimise this quality in food products. A wide range of compounds can be used to sweeten foods and with today's interest in diet and health, calorific sweeteners are often replaced with non-nutritive alternatives. Producing a high quality food product using alternatives to sugar, though, is not straightforward as non-nutritive and low-calorie sweeteners do not have the same taste profiles and functional characteristics as sugar. With contributions by distinguished authors, this new book reviews factors affecting sweet taste perception, the types of sweet-tasting compound and their use in food products. CONTENTS Part 1 Factors affecting sweet taste perception: Measuring consumer's perceptions of sweet taste; Sweet taste perception: taste receptors; Genetic differences in sweet taste perception; The development of individual sweet taste perception; Taste-odour interactions in sweet taste perception; Ingredient interactions in the modulation of sweet taste. Part 2 Types of sweet-tasting compounds: The range of sweet-tasting compounds; Analysing and predicting the properties of sweet-tasting compounds; Sucrose; Polyols; Developments in low-calorie sweeteners; Developments in reduced-calorie sweeteners; Developing new sweeteners; Discovering new sweeteners; Developing new sweeteners from natural compounds; Improving the taste of sweeteners; Future directions: bitter blockers and sweetness potentiators. Part 3 Using sweet-tasting compounds in food products: Sweet-tasting compounds and food product characteristics; Hydro-colloid-sweetener interactions; Analysing and predicting synergy in sweetener blends.

From inside the book

What people are saying - Write a review

We haven't found any reviews in the usual places.


Stimulation of taste cells by sweet taste compounds
Genetic differences in sweet taste perception
Childrens liking of sweet tastes and its biological basis

16 other sections not shown

Other editions - View all

Common terms and phrases

About the author (2006)

Professor William J. Spillane works within the Chemistry Department of the National University of Ireland, Galway. He has published widely on non-nutritive sweeteners such as sulfamates as well as other aspects of sweet taste quality.

Bibliographic information