EVALUATION OF THE SEPARATE CONTRIBUTIONS OF VISCOSITY AND SWEETNESS OF SUCROSE TO PERCEIVED VISCOSITY, SWEETNESS AND BITTERNESS OF VERMOUTH3

摘要

The separate effects of sweetness and viscosity of sucrose on the sensory properties of vermouth were evaluated in systems: (1) varying in sucrose concentration and viscosity (2) with constant sucrose concentration but varying in viscosity, and (3) constant viscosity, but varying sucrose concentration. Twenty‐one trained judges rated oral viscosity, sweetness and bitterness, while the physical viscosity of the Newtonian systems was measured by capillary viscometry. Both perceived sweetness and oral viscosity increased, while bitterness decreased as sucrose was increased, and as the physical viscosity of the vermouths increased. However, samples in which viscosity was increased by the nonsweet Polycose® were rated sweeter and less bitter than vermouth solutions of the same sucrose concentration, but lower physical viscosity. Similarly, when vermouths of identical viscosity were compared, the vermouths with higher sucrose concentration were judged to be more viscous. Viscosity alone contributed 20‐30 of the perceived increase in sweetness due to sucrose addition. The effect of viscosity in reducing bitterness was of the same magnitude. The increase in perceived viscosity caused by addition of sucrose arose from approximately equal contributions of physical viscosity and sweetness of suc