Optimising Sweet Taste in Foods
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.
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Stimulation of taste cells by sweet taste compounds
Genetic differences in sweet taste perception
Childrens liking of sweet tastes and its biological basis
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acesulfame acesulfame-K acid active aftertaste Alternative sweeteners applications aspartame Bartoshuk blends calorie carbohydrates Chem Senses Chemoreception components concentration consumers Corti crystallisation cyclamate diabetes diet Drewnowski Duffy effect enhancement erythritol evaluation flavour food additives food products foods and beverages fructose functional glucose GPCRs Grenby hedonic high potency sweeteners hydrocolloids hydrolysis increase ingredients intake intense sweeteners interactions isomalt isomaltulose JECFA Kinghorn Lactitol lactose low-calorie sweeteners Maillard reaction maltitol mannitol Mennella mixtures molecular design molecules monatin neotame nutrition O'Brien Nabors obesity odour papillae perceived sweetness Physiol polyols preference for sweet PROP properties proteins QSAR response saccharin scale Schiffman sensation sensory solubility solution sorbitol stable starch Stevia stevioside stimulation structure studies sucralose sucrose sugar sweet compounds sweet foods sweet preference sweet taste receptor sweetness intensity synergy syrups tagatose tastants taste bud taste cells taste perception taste quality temperature texture thaumatin threshold trehalose umami xylitol