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A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law

  • Published:2019-05 Issue: Volume:281 Page:78-84
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Mao Yuezhong,Tian Shiyi,Qin Yumei,Han Jianzhong

Funder

National Key Research and Development Program of China

Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition

Science and Technology Program of Suzhou

Young Scientists Fund of the National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Why do we like sweet taste: A bitter tale?;Beauchamp;Physiology & Behavior,2016

2. Formation dynamics of oral oil coatings and their effect on subsequent sweetness perception of liquid stimuli;Camacho;Journal of Agricultural and Food Chemistry,2015

3. Sweeteners as food additives in the XXI century: A review of what is known, and what is to come;Carocho;Food and Chemical Toxicology,2017

4. Artificial sweeteners – A review;Chattopadhyay;Journal of Food Science and Technology,2014

5. Optimal sensory evaluation protocol to model concentration–response curve of sweeteners;Choi;Food Research International,2014
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