Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures

Abstract: Dynamic sweetness perception of commercial food grade trehalose, sucrose solutions and their mixtures was studied for a wide range of concentrations. For Gustatory Reaction Time (GRT) concentrations ranged from 2.3 to 13.8% sucrose and up to 23.0% for trehalose. For Time Intensity (T-I) su...

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Autores principales: Galmarini, Mara Virginia, Zamora, María Clara, Chirife, Jorge
Otros Autores: Universidad Católica Argentina. Facultad de Ciencias Agrarias
Formato: Artículo
Lenguaje:Inglés
Publicado: 2019
Materias:
TREHALOSA
SACAROSA
MEZCLA
PERCEPCION
DULZURA
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/5431
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-5431
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic TREHALOSA
SACAROSA
MEZCLA
PERCEPCION
DULZURA
spellingShingle TREHALOSA
SACAROSA
MEZCLA
PERCEPCION
DULZURA
Galmarini, Mara Virginia
Zamora, María Clara
Chirife, Jorge
Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
topic_facet TREHALOSA
SACAROSA
MEZCLA
PERCEPCION
DULZURA
description Abstract: Dynamic sweetness perception of commercial food grade trehalose, sucrose solutions and their mixtures was studied for a wide range of concentrations. For Gustatory Reaction Time (GRT) concentrations ranged from 2.3 to 13.8% sucrose and up to 23.0% for trehalose. For Time Intensity (T-I) sucrose or trehalose solutions (concentration range 2.3 – 36.8%) and their combinations (23.0 and 36.8% total solids) were analyzed. Trehalose had bigger GRT along the studied range. Both sugars presented similar values for persistence and times of plateau and to maximum intensity, while a significant difference was observed in intensity and GRT at equal concentrations. Trehalose had longer persistence than sucrose in equi-sweet solutions. Overall sweetness profile of some sucrose solutions (i.e. 29.9% sucrose solution and 0.6 sucrose/trehalose ratio mixture at 36.8% total solids) were perceived as similar to mixtures of sucrose/trehalose or single trehalose solutions; which suggests the possibility of sugar replacement without completely modifying sweetness perception.
author2 Universidad Católica Argentina. Facultad de Ciencias Agrarias
author_facet Universidad Católica Argentina. Facultad de Ciencias Agrarias
Galmarini, Mara Virginia
Zamora, María Clara
Chirife, Jorge
format Artículo
author Galmarini, Mara Virginia
Zamora, María Clara
Chirife, Jorge
author_sort Galmarini, Mara Virginia
title Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
title_short Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
title_full Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
title_fullStr Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
title_full_unstemmed Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
title_sort gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/5431
work_keys_str_mv AT galmarinimaravirginia gustatoryreactiontimeandtimeintensitymeasurementsoftrehaloseandsucrosesolutionsandtheirmixtures
AT zamoramariaclara gustatoryreactiontimeandtimeintensitymeasurementsoftrehaloseandsucrosesolutionsandtheirmixtures
AT chirifejorge gustatoryreactiontimeandtimeintensitymeasurementsoftrehaloseandsucrosesolutionsandtheirmixtures
bdutipo_str Repositorios
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