Exploitable results Mechanism of action of permitted sweeteners at the receptor level Permitted sweeteners are essential ingredients for diabetic, dietetic and functional foods and drinks. However, they often give unpleasant side tastes. This research focusses on their optimum levels of use and the interpretation of their mechanism of action at the receptor level. Their mechanisms of action are uniquely interpreted by their mode of interaction with water which affects their access to and stimulation of receptors. Solution chemistry measurements and molecular modelling are used to evaluate the hydration behaviour of sweet molecules and hence to predict taste quality. These results are important for the use of sweeteners in tooth-friendly sweets and many other nutraceutical preparations. Understanding the sweetness response The project has two main areas: an investigation of the solution chemistry of selected sweeteners in order to elucidate sweet solute-water interactions; a psychophysical investigation to explore the sensory properties of selected sweet molecules. The initial stages of the project have focused on intensive sensory panel screening and training. A range of sweeteners has been selected for investigation: sucrose (as a reference), maltitol (a nutritive sweetener), sodium cyclamate, neohesperidine dihydrochalcone (NHDHC) and aspartame (high potency artificial sweeteners). Mathematical modelling of sweetness-concentration dependence relationships suggested that aspartame and NHDCH should be more efficient sweetening agents than aspartame alone in still and carbonated beverages. Time intensity analyses showed that aspartame and NHDHC persist longer after tasting although cyclamate reaches its maximum sweetness intensity more rapidly than the other sweeteners. Sensory profiling using the Quantitative Descriptive Analysis Technique has provided a set of terms to describe flavour, mouthfeel and after-effects of the selected sweeteners. Primate studies in Zurich have shown so far that all species of primate tested preferred a sucrose solution to tap water. Aspartame is not sweet to New World monkeys but Old World monkeys, apes and humans show the same response to aspartame and sucrose. All primates, tested so far, prefer alitame which is closely related to aspartame. Searching for OpenAIRE data... There was an error trying to search data from OpenAIRE No results available
