Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures

Autores
Galmarini, Mara Virginia; Zamora, María Clara; Chirife, Jorge
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Abstract: Dynamic sweetness perception of commercial food grade trehalose, sucrose solutions and their mixtures was studied for a wide range of concentrations. For Gustatory Reaction Time (GRT) concentrations ranged from 2.3 to 13.8% sucrose and up to 23.0% for trehalose. For Time Intensity (T-I) sucrose or trehalose solutions (concentration range 2.3 – 36.8%) and their combinations (23.0 and 36.8% total solids) were analyzed. Trehalose had bigger GRT along the studied range. Both sugars presented similar values for persistence and times of plateau and to maximum intensity, while a significant difference was observed in intensity and GRT at equal concentrations. Trehalose had longer persistence than sucrose in equi-sweet solutions. Overall sweetness profile of some sucrose solutions (i.e. 29.9% sucrose solution and 0.6 sucrose/trehalose ratio mixture at 36.8% total solids) were perceived as similar to mixtures of sucrose/trehalose or single trehalose solutions; which suggests the possibility of sugar replacement without completely modifying sweetness perception.
Materia
TREHALOSA
SACAROSA
MEZCLA
PERCEPCION
DULZURA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/5431
Acceder
id RIUCA_3ef93085d384bd3cfab5aac34111aae3
oai_identifier_str oai:ucacris:123456789/5431
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixturesGalmarini, Mara VirginiaZamora, María ClaraChirife, JorgeTREHALOSASACAROSAMEZCLAPERCEPCIONDULZURAFil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaAbstract: Dynamic sweetness perception of commercial food grade trehalose, sucrose solutions and their mixtures was studied for a wide range of concentrations. For Gustatory Reaction Time (GRT) concentrations ranged from 2.3 to 13.8% sucrose and up to 23.0% for trehalose. For Time Intensity (T-I) sucrose or trehalose solutions (concentration range 2.3 – 36.8%) and their combinations (23.0 and 36.8% total solids) were analyzed. Trehalose had bigger GRT along the studied range. Both sugars presented similar values for persistence and times of plateau and to maximum intensity, while a significant difference was observed in intensity and GRT at equal concentrations. Trehalose had longer persistence than sucrose in equi-sweet solutions. Overall sweetness profile of some sucrose solutions (i.e. 29.9% sucrose solution and 0.6 sucrose/trehalose ratio mixture at 36.8% total solids) were perceived as similar to mixtures of sucrose/trehalose or single trehalose solutions; which suggests the possibility of sugar replacement without completely modifying sweetness perception.Universidad Católica Argentina. Facultad de Ciencias Agrarias2009info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/5431Galmarini, M. V., Zamora, M. C. and Chirife, J. (2009), Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures [en línea]. Journal of Sensory Studies, 24. doi: 10.1111/j.1745- 459X.2008.00201.x Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5431enginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentina2025-07-03T10:56:05Zoai:ucacris:123456789/5431instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:56:06.19Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
title Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
spellingShingle Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
Galmarini, Mara Virginia
TREHALOSA
SACAROSA
MEZCLA
PERCEPCION
DULZURA
title_short Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
title_full Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
title_fullStr Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
title_full_unstemmed Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
title_sort Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
dc.creator.none.fl_str_mv Galmarini, Mara Virginia
Zamora, María Clara
Chirife, Jorge
author Galmarini, Mara Virginia
author_facet Galmarini, Mara Virginia
Zamora, María Clara
Chirife, Jorge
author_role author
author2 Zamora, María Clara
Chirife, Jorge
author2_role author
author
dc.contributor.none.fl_str_mv Universidad Católica Argentina. Facultad de Ciencias Agrarias
dc.subject.none.fl_str_mv TREHALOSA
SACAROSA
MEZCLA
PERCEPCION
DULZURA
topic TREHALOSA
SACAROSA
MEZCLA
PERCEPCION
DULZURA
dc.description.none.fl_txt_mv Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Abstract: Dynamic sweetness perception of commercial food grade trehalose, sucrose solutions and their mixtures was studied for a wide range of concentrations. For Gustatory Reaction Time (GRT) concentrations ranged from 2.3 to 13.8% sucrose and up to 23.0% for trehalose. For Time Intensity (T-I) sucrose or trehalose solutions (concentration range 2.3 – 36.8%) and their combinations (23.0 and 36.8% total solids) were analyzed. Trehalose had bigger GRT along the studied range. Both sugars presented similar values for persistence and times of plateau and to maximum intensity, while a significant difference was observed in intensity and GRT at equal concentrations. Trehalose had longer persistence than sucrose in equi-sweet solutions. Overall sweetness profile of some sucrose solutions (i.e. 29.9% sucrose solution and 0.6 sucrose/trehalose ratio mixture at 36.8% total solids) were perceived as similar to mixtures of sucrose/trehalose or single trehalose solutions; which suggests the possibility of sugar replacement without completely modifying sweetness perception.
description Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
publishDate 2009
dc.date.none.fl_str_mv 2009
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/5431
Galmarini, M. V., Zamora, M. C. and Chirife, J. (2009), Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures [en línea]. Journal of Sensory Studies, 24. doi: 10.1111/j.1745- 459X.2008.00201.x Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5431
url https://repositorio.uca.edu.ar/handle/123456789/5431
identifier_str_mv Galmarini, M. V., Zamora, M. C. and Chirife, J. (2009), Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures [en línea]. Journal of Sensory Studies, 24. doi: 10.1111/j.1745- 459X.2008.00201.x Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5431
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.13397

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