Modification of Fruit Flavors by Aspartame and Sucrose

摘要

ABSTRACTPower functions for fruitiness intensity of fruit flavored (orange and strawberry) solutions unsweetened and sweetened with equisweet concentrations of aspartame and sucrose were developed using nine experienced panel members to assess any modification of fruit flavor by sweeteners. Enhancement (at low flavor levels) of fruitiness was observed in the aspartame sweetened systems even though the power functions of both flavorants were lowered by the addition of aspartame. The enhancement was more pronounced in the orange flavored system, suggesting a flavorant effect.