Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 special issue 3 (Food Sciences) vol. 4 2015-02-02 2015-02-02 TIME INTENSITY (TI) MEASUREMENTS OF SWEETENERS ON GREEN TEA CARRIER 173 176 EN Vladimir Vietoris Vladimir Vietoris Peter Czako Peter Czako Peter Zajác,Jozef Čapla Peter Zajác,Jozef Čapla Andrea Mendelová Andrea Mendelová Dagmar Kozelová Dagmar Kozelová Hana Balková Hana Balková Aim of the study was characterize sweet intensity profiles of natural and artificial sweeteners during time interval on taste carrier (green tea). For analysis was selected time intensity (TI) methodology during 12 second time interval and assessors group was divided to male and female division. Difference between groups and sweeteners was investigated. Preference testing was done by CATA methodology and processed by correspondent analysis. During time intensity evaluation was observed similar profile shape of natural sweeteners. Different was performance of saccharin. During preference experiment was evaluated that all artificial sweeteners are associated with negative attributes of CATA questionnaire. Perception of sweeteners by male and female assessors was statistically significant.
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