INTENSIFICATION OF FRUIT‐FLAVORS BY ASPARTAME

摘要

ABSTRACTOrange‐, cherry‐, and strawberry‐flavored noncarbonated beverages containing 0.065 Aspartame were equivalent in sweetness to beverages containing 9.52 sucrose. The same flavors in gelatin desserts sweetened with 15 sucrose were equivalent to those sweetened with 0.070 Aspartame. Sensory scores indicated that both orange‐and cherry‐flavored beverages had a significantly higher intensity of fruit‐flavor than their counterparts sweetened with sucrose. However, in the strawberry‐flavored beverages or in the three flavored gelatins, no such differences in intensity of fruit‐flavors were found between products sweetened with Aspar