Effect of the bitter taste stimuli naringin and sucrose octaacetate on sweet persistence and sweet quality of neohesperidin dihydrochalcone

The perceived sweet intensity (Ip-max) and the sweet persistence constant (T) of neohesperidin dihydrochalcone (NHD), were significantly reduced in a mixture containing naringin (NAR), a bitter flavone analog of NHD. Sucrose octaacetate (SOA), another bitter stimulus, reduced the Ip-max of NHD in mi...

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Bibliographic Details
Published in:Chemical senses 1986-01, Vol.11 (4), p.644-644
Main Authors: Naim, M, Dukan, E, Yaron, L, Levinson, M, Zehavi, U
Format: Article
Language:English
Online Access:Get full text
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Summary:The perceived sweet intensity (Ip-max) and the sweet persistence constant (T) of neohesperidin dihydrochalcone (NHD), were significantly reduced in a mixture containing naringin (NAR), a bitter flavone analog of NHD. Sucrose octaacetate (SOA), another bitter stimulus, reduced the Ip-max of NHD in mixtures, but no appreciable decrease in T values was found. Linear regression analyses performed on the Ip-max data of either NHD + NAR or NHD + SOA (log Ip-max versus log concentration) produced slope values lower than those of NHD alone. Moreover, taste similarity experiments revealed that the mixture of NHD + NAR was located further than NHD from the sugar area in the multidimensional scaling (MDS) map. It is concluded that the reduction in T values of NHD by NAR was apparently related to the reduced Ip-max levels and that such a mixture produces a sweet quality inferior to that of NHD.
ISSN:0379-864X