Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour

Yrjö Mälkki, Raija-Liisa Heiniö, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

73 Citations (Scopus)

Abstract

The influence of three pseudoplastic hydrocolloids, oat gum, guar gum and carboxymethyl cellulose (CMC) on sensory perception of sweetness and flavour was studied in model systems at two viscosity levels. The sweeteners studied were sucrose, fructose and aspartame, the flavour substances ethyl caproate, a-pinene and cinnamic acid. Sweetness was best perceived from oat gum solutions and most weakly from guar gum solutions. The effect of the composition of the thickener on the perception of sweetness was greater than that of viscosity. Reduction of sweetness by hydrocolloids was weaker for aspartame than for fructose or sucrose. In the perception of flavours, both the total length of perception and the time-intensity pattern were more dependent on the model aroma substance than on the thickener. Possible explanations for the differences are discussed.
Original languageEnglish
Pages (from-to)525 - 532
Number of pages8
JournalFood Hydrocolloids
Volume6
Issue number6
DOIs
Publication statusPublished - 1993
MoE publication typeA1 Journal article-refereed

Fingerprint

guar gum
Carboxymethylcellulose Sodium
carboxymethylcellulose
Flavors
sweetness
Aspartame
oats
Cellulose
Fructose
flavor
Sugar (sucrose)
Colloids
aspartame
Viscosity
Sucrose
hydrocolloids
Time Perception
Sweetening Agents
fructose
viscosity

Cite this

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title = "Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour",
abstract = "The influence of three pseudoplastic hydrocolloids, oat gum, guar gum and carboxymethyl cellulose (CMC) on sensory perception of sweetness and flavour was studied in model systems at two viscosity levels. The sweeteners studied were sucrose, fructose and aspartame, the flavour substances ethyl caproate, a-pinene and cinnamic acid. Sweetness was best perceived from oat gum solutions and most weakly from guar gum solutions. The effect of the composition of the thickener on the perception of sweetness was greater than that of viscosity. Reduction of sweetness by hydrocolloids was weaker for aspartame than for fructose or sucrose. In the perception of flavours, both the total length of perception and the time-intensity pattern were more dependent on the model aroma substance than on the thickener. Possible explanations for the differences are discussed.",
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Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour. / Mälkki, Yrjö; Heiniö, Raija-Liisa; Autio, Karin.

In: Food Hydrocolloids, Vol. 6, No. 6, 1993, p. 525 - 532.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour

AU - Mälkki, Yrjö

AU - Heiniö, Raija-Liisa

AU - Autio, Karin

PY - 1993

Y1 - 1993

N2 - The influence of three pseudoplastic hydrocolloids, oat gum, guar gum and carboxymethyl cellulose (CMC) on sensory perception of sweetness and flavour was studied in model systems at two viscosity levels. The sweeteners studied were sucrose, fructose and aspartame, the flavour substances ethyl caproate, a-pinene and cinnamic acid. Sweetness was best perceived from oat gum solutions and most weakly from guar gum solutions. The effect of the composition of the thickener on the perception of sweetness was greater than that of viscosity. Reduction of sweetness by hydrocolloids was weaker for aspartame than for fructose or sucrose. In the perception of flavours, both the total length of perception and the time-intensity pattern were more dependent on the model aroma substance than on the thickener. Possible explanations for the differences are discussed.

AB - The influence of three pseudoplastic hydrocolloids, oat gum, guar gum and carboxymethyl cellulose (CMC) on sensory perception of sweetness and flavour was studied in model systems at two viscosity levels. The sweeteners studied were sucrose, fructose and aspartame, the flavour substances ethyl caproate, a-pinene and cinnamic acid. Sweetness was best perceived from oat gum solutions and most weakly from guar gum solutions. The effect of the composition of the thickener on the perception of sweetness was greater than that of viscosity. Reduction of sweetness by hydrocolloids was weaker for aspartame than for fructose or sucrose. In the perception of flavours, both the total length of perception and the time-intensity pattern were more dependent on the model aroma substance than on the thickener. Possible explanations for the differences are discussed.

U2 - 10.1016/S0268-005X(09)80076-3

DO - 10.1016/S0268-005X(09)80076-3

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