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   Articles with "sweetness" as a keyword



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Dietary Stevioside Supplementation Increases Feed Intake by Altering the Hypothalamic Transcriptome Profile and Gut Microbiota in Broiler Chickens.

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recommendations! Published in 2020 at "Journal of the science of food and agriculture"

DOI: 10.1002/jsfa.10838

Abstract: BACKGROUND Stevioside (STE) is a widely used sweetener. Despite the fact that chickens are insensitive to sweetness, dietary STE supplementation could increase the feed intake of broiler chickens. STE might regulate the feeding behavior through… read more here.

Keywords: ste; supplementation; feed intake; broiler chickens ... See more keywords

The Sweetness Profiles of Glycosyl Rebaudioside A and Binary Mixtures with Sugar Alcohols in Aqueous Solution and Lemonade Model System.

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recommendations! Published in 2021 at "Journal of the science of food and agriculture"

DOI: 10.1002/jsfa.11552

Abstract: BACKGROUND The demands for better-tasting alternative sweeteners have driven efforts to improve the sensory properties of rebaudioside A (Reb-A), such as glycosylation and blending with bulk sweeteners. This study attempted to 1) investigate the sensory… read more here.

Keywords: binary mixtures; solution lemonade; glycosyl rebaudioside; solution ... See more keywords
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Quantification of free sugars, fructan, pungency and sweetness indices in onion populations by FT-MIR spectroscopy.

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recommendations! Published in 2018 at "Journal of the science of food and agriculture"

DOI: 10.1002/jsfa.9099

Abstract: BACKGROUND To facilitate faster phenotyping of onions (Allium cepa L.), Fourier-transform mid infrared (FT-MIR) spectroscopy with partial least squares (PLS) regression modelling was evaluated for the determination of pungency (pyruvate), sweetness (free sugars) and fructan… read more here.

Keywords: free sugars; pungency; sugars fructan; spectroscopy ... See more keywords
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Sweetness prediction of natural compounds.

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recommendations! Published in 2017 at "Food chemistry"

DOI: 10.1016/j.foodchem.2016.10.145

Abstract: Based on the most exhaustive database of sweeteners with known sweetness values, a new quantitative structure-activity relationship model for sweetness prediction has been set up. Analysis of the physico-chemical properties of sweeteners in the database… read more here.

Keywords: natural compounds; sweetness prediction; chemistry; prediction natural ... See more keywords

Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers

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recommendations! Published in 2021 at "Food Quality and Preference"

DOI: 10.1016/j.foodqual.2020.104036

Abstract: Abstract Non-nutritive sweeteners often contain off-flavors, and the use of aroma to increase sweetness intensity only allows for a small reduction of the sugar content in products. Therefore, it has been suggested to combine different… read more here.

Keywords: vanilla aroma; aroma; cross modal; effect ... See more keywords

Biohybrid Tongue for Evaluation of Taste Interaction between Sweetness and Sourness.

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recommendations! Published in 2022 at "Analytical chemistry"

DOI: 10.1021/acs.analchem.1c05384

Abstract: The past decade has witnessed tremendous progress achieved in taste research, while few studies focus on interactions among taste compounds. Indeed, sweeteners and acidulants are commonly used food additives, and sweet-sour mixtures always provide improved… read more here.

Keywords: sweetness sourness; biohybrid tongue; taste; sweetness ... See more keywords

Change in liking following reduction in sweetness level of carbonated beverages: a randomized controlled parallel trial

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recommendations! Published in 2024 at "Scientific Reports"

DOI: 10.1038/s41598-024-77529-w

Abstract: Despite recommendations to reduce sweet-tasting foods and beverage consumption, there is limited understanding of our ability to adapt to a less sweet diet and the optimal method for doing so. Thus, we conducted two parallel,… read more here.

Keywords: fss csd; csd; trial; reduction ... See more keywords

The Sweet Taste of Acarbose and Maltotriose: Relative Detection and Underlying Mechanism

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recommendations! Published in 2019 at "Chemical Senses"

DOI: 10.1093/chemse/bjy081

Abstract: Although sweet-tasting saccharides possess similar molecular structures, their relative sweetness often varies to a considerable degree. Current understanding of saccharide structure/sweetness interrelationships is limited. Understanding how certain structural features of saccharides and/or saccharide analogs correlate… read more here.

Keywords: taste; detection; acarbose maltotriose; sweet taste ... See more keywords
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Aromug: A Mug-Type Olfactory Interface to Enhance the Sweetness Perception of Beverages

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recommendations! Published in 2024 at "IEEE Access"

DOI: 10.1109/access.2024.3401392

Abstract: Sugary beverages are a significant contributor to sugar consumption, and their excessive consumption is associated with increased risks of elevated blood glucose levels and diabetes. Many individuals have a strong preference for sugary beverages and… read more here.

Keywords: olfactory interface; perception; sugar; sweetness perception ... See more keywords

Just noticeable difference in sweetness perception of cola: Small changes in sugar are noticeable

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recommendations! Published in 2022 at "Journal of Sensory Studies"

DOI: 10.1111/joss.12803

Abstract: Abstract Sugar‐sweetened beverage consumption contributes to obesity and related diseases. Fortunately, beverages with reduced sweetness are a growing category in the beverage industry. These lower sweetness products could be useful for reducing the total dietary… read more here.

Keywords: sweetness; cola; noticeable difference; beverage ... See more keywords

The impact of sweetness and saltiness preference on dietary diversity: Panel data analysis of households in South Korea

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recommendations! Published in 2024 at "Journal of Sensory Studies"

DOI: 10.1111/joss.12938

Abstract: This study explores the relationship between consumers' taste preferences—specifically sweetness and saltiness—and dietary diversity. This study utilizes consumer panel data collected by the Rural Development Administration of South Korea, in combination with a food nutrient… read more here.

Keywords: preference; saltiness; dietary diversity; taste preferences ... See more keywords