Effect of Zero-and-Low Calorie Sweeteners on Retronasal Odor Enhancement Public

http://ir.library.oregonstate.edu/concern/honors_college_theses/n009w419x

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  • This study aimed to investigate the relationship between taste and odor through the phenomenon called retronasal odor enhancement by sweet taste. The specific sweet tastants used were zero or low calorie sweeteners. Experiment 1 used an aqueous model system where subjects sampled of vanilla solutions with and without five different sweeteners (sucrose, tagatose, sucralose, saccharin, and rebaudioside-a). Subjects rated perceived intensities of all relevant qualities on the generalized version of the Labeled Magnitude Scale. Experiment 2 used custard samples with addition of vanillin and the same five sweeteners. In addition to the perceived intensity ratings, subjects in experiment 2 also rated degree of liking and disliking of the samples using the labeled hedonic scale. The results from both experiments showed significant enhancement of vanilla ratings by all five sweeteners with no significant difference across the mean values. Hedonic data showed similar ratings across all sweeteners, however, rebaudioside-a showed the largest hedonic rating range potentially due to an associated bitter taste. This study demonstrates that zero and low calorie sweeteners could enhance a retronasally perceived food odor at about the same degree as sucrose, but that the degree of liking may differ across samples due to specific characteristics of each sweeteners.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2015-06-09T14:10:21Z (GMT) No. of bitstreams: 2license_rdf: 1232 bytes, checksum: bb87e2fb4674c76d0d2e9ed07fbb9c86 (MD5)SchenkErinE2015.pdf: 1308509 bytes, checksum: 0b73959c2f5fda7fc0817f9af5f8dab9 (MD5)
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