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Psychophysical evaluation of sweetness functions across multiple sweeteners

Low, Julia Y.Q., McBride, Robert L., Lacy, Kathleen E. and Keast, Russell S.J. 2017, Psychophysical evaluation of sweetness functions across multiple sweeteners, Chemical senses, vol. 42, no. 2, pp. 111-120, doi: 10.1093/chemse/bjw109.

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Title Psychophysical evaluation of sweetness functions across multiple sweeteners
Author(s) Low, Julia Y.Q.
McBride, Robert L.
Lacy, Kathleen E.ORCID iD for Lacy, Kathleen E. orcid.org/0000-0002-2982-4455
Keast, Russell S.J.ORCID iD for Keast, Russell S.J. orcid.org/0000-0003-2147-7687
Journal name Chemical senses
Volume number 42
Issue number 2
Start page 111
End page 120
Total pages 10
Publisher Oxford University Press
Place of publication Oxford, Eng.
Publication date 2017-02-01
ISSN 1464-3553
Keyword(s) detection thresholds
recognition thresholds
suprathresholds
sweet taste
sweet taste intensity
sweetener
Summary Sweetness is one of the 5 prototypical tastes and is activated by sugars and non-nutritive sweeteners (NNS). The aim of this study was to investigate measures of sweet taste function [detection threshold (DT), recognition threshold (RT), and suprathreshold intensity ratings] across multiple sweeteners. Sixty participants, 18-52 years of age (mean age in years = 26, SD = ±7.8), were recruited to participate in the study. DT and RT were collected for caloric sweeteners (glucose, fructose, sucrose, erythritol) and NNS (sucralose, rebaudioside A). Sweetness intensity for all sweeteners was measured using a general Labeled Magnitude Scale. There were strong correlations between DT and RT of all 4 caloric sweeteners across people (r = 0.62-0.90, P < 0.001), and moderate correlations between DT and RT for both of the NNS (r = 0.39-0.48, P < 0.05); however, weaker correlations were observed between the DT or RT of the caloric sweeteners and NNS (r = 0.26-0.48, P < 0.05). The DT and RT of glucose and fructose were not correlated with DT or RT of sucralose (P > 0.05). In contrast, there were strong correlations between the sweetness intensity ratings of all sweeteners (r = 0.70-0.96, P < 0.001). This suggests those caloric sweeteners and NNS access at least partially independent mechanisms with respect to DT and RT measures. At suprathreshold level, however, the strong correlation between caloric sweeteners and NNS through weak, moderate, and strong intensity indicates a commonality in sweet taste mechanism for the perceived intensity range.
Language eng
DOI 10.1093/chemse/bjw109
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2016, The Authors
Free to Read? Yes
Use Rights Creative Commons Attribution non-commercial licence
Persistent URL http://hdl.handle.net/10536/DRO/DU:30089600

Document type: Journal Article
Collections: School of Exercise and Nutrition Sciences
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Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.