February 2015, vol. 4, special issue 3 (Food Sciences)
Vladimir Vietoris, Peter Czako, Peter Zajác,Jozef Čapla, Andrea Mendelová, Dagmar Kozelová, Hana Balková
Food Sciences of Food Sciences
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.
Sensory analysis, time intensity methods, sweeteners