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Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

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Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution. / Junge, Jonas Yde; Mielby, Line Ahm; Zeng, Yan et al.

I: Journal of Sensory Studies, Bind 37, Nr. 6, e12785, 12.2022.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

Harvard

Junge, JY, Mielby, LA, Zeng, Y, Sun, Y-X, Byrne, DV, Castura, J & Kidmose, U 2022, 'Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution', Journal of Sensory Studies, bind 37, nr. 6, e12785. https://doi.org/10.1111/joss.12785

APA

Junge, J. Y., Mielby, L. A., Zeng, Y., Sun, Y-X., Byrne, D. V., Castura, J., & Kidmose, U. (2022). Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution. Journal of Sensory Studies, 37(6), [e12785]. https://doi.org/10.1111/joss.12785

CBE

Junge JY, Mielby LA, Zeng Y, Sun Y-X, Byrne DV, Castura J, Kidmose U. 2022. Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution. Journal of Sensory Studies. 37(6):Article e12785. https://doi.org/10.1111/joss.12785

MLA

Junge, Jonas Yde et al. "Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution". Journal of Sensory Studies. 2022. 37(6). https://doi.org/10.1111/joss.12785

Vancouver

Junge JY, Mielby LA, Zeng Y, Sun Y-X, Byrne DV, Castura J et al. Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution. Journal of Sensory Studies. 2022 dec.;37(6):e12785. Epub 2022 sep. 12. doi: 10.1111/joss.12785

Author

Junge, Jonas Yde ; Mielby, Line Ahm ; Zeng, Yan et al. / Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution. I: Journal of Sensory Studies. 2022 ; Bind 37, Nr. 6.

Bibtex

@article{3dbcfbe89dea4da09a2b2aaec5db4bf8,
title = "Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution",
abstract = "This study investigated sweet–sour taste interactions in novel sweeteners using a 3 × 2 factorial design consisting of Sweetening System (three levels: sucrose; d-allulose; and a blend of d-allulose and Monk fruit extract) and Acidity (two levels: with or without citric acid). 110 untrained Chinese subjects participated using the temporal check-all-that-apply (TCATA) method. Mixed-model ANOVA was conducted to investigate the effect of Sweetening System, Acidity, and their interactions on the fractional Area Under the Curve within three 20 s time intervals (attack, evolution, finish). Treatments were compared using Dunnett's test with sucrose as control. Citric acid suppressed the sweet taste of both sucrose and d-allulose more than the blend of d-allulose and Monk fruit extract throughout attack and evolution time intervals. This finding was confirmed by a significant interaction between Sweetening System and Acidity for sweet taste. Sour taste was not affected differently by different Sweetening Systems or the difference in sweetener concentration.",
author = "Junge, {Jonas Yde} and Mielby, {Line Ahm} and Yan Zeng and Yuan-Xia Sun and Byrne, {Derek V.} and John Castura and Ulla Kidmose",
year = "2022",
month = dec,
doi = "10.1111/joss.12785",
language = "English",
volume = "37",
journal = "Journal of Sensory Studies",
issn = "0887-8250",
publisher = "Wiley-Blackwell Publishing, Inc.",
number = "6",

}

RIS

TY - JOUR

T1 - Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution

AU - Junge, Jonas Yde

AU - Mielby, Line Ahm

AU - Zeng, Yan

AU - Sun, Yuan-Xia

AU - Byrne, Derek V.

AU - Castura, John

AU - Kidmose, Ulla

PY - 2022/12

Y1 - 2022/12

N2 - This study investigated sweet–sour taste interactions in novel sweeteners using a 3 × 2 factorial design consisting of Sweetening System (three levels: sucrose; d-allulose; and a blend of d-allulose and Monk fruit extract) and Acidity (two levels: with or without citric acid). 110 untrained Chinese subjects participated using the temporal check-all-that-apply (TCATA) method. Mixed-model ANOVA was conducted to investigate the effect of Sweetening System, Acidity, and their interactions on the fractional Area Under the Curve within three 20 s time intervals (attack, evolution, finish). Treatments were compared using Dunnett's test with sucrose as control. Citric acid suppressed the sweet taste of both sucrose and d-allulose more than the blend of d-allulose and Monk fruit extract throughout attack and evolution time intervals. This finding was confirmed by a significant interaction between Sweetening System and Acidity for sweet taste. Sour taste was not affected differently by different Sweetening Systems or the difference in sweetener concentration.

AB - This study investigated sweet–sour taste interactions in novel sweeteners using a 3 × 2 factorial design consisting of Sweetening System (three levels: sucrose; d-allulose; and a blend of d-allulose and Monk fruit extract) and Acidity (two levels: with or without citric acid). 110 untrained Chinese subjects participated using the temporal check-all-that-apply (TCATA) method. Mixed-model ANOVA was conducted to investigate the effect of Sweetening System, Acidity, and their interactions on the fractional Area Under the Curve within three 20 s time intervals (attack, evolution, finish). Treatments were compared using Dunnett's test with sucrose as control. Citric acid suppressed the sweet taste of both sucrose and d-allulose more than the blend of d-allulose and Monk fruit extract throughout attack and evolution time intervals. This finding was confirmed by a significant interaction between Sweetening System and Acidity for sweet taste. Sour taste was not affected differently by different Sweetening Systems or the difference in sweetener concentration.

U2 - 10.1111/joss.12785

DO - 10.1111/joss.12785

M3 - Journal article

VL - 37

JO - Journal of Sensory Studies

JF - Journal of Sensory Studies

SN - 0887-8250

IS - 6

M1 - e12785

ER -