Optimising Sweet Taste in Foods
- W J Spillane, National University of Ireland, Ireland
A sweet taste is often a critical component in a consumerâs sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimised.View full description
The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odour and taste-ingredient interactions and ways of measuring consumer perceptions of sweet taste. Part two discusses the main types of sweet-tasting compounds: sucrose, polyols, low-calorie and reduced-calorie sweeteners. The final part of the book looks at ways of improving the use of sweet-tasting compounds, including the range of strategies for developing new natural sweeteners, improving sweetener taste, optimising synergies in sweetener blends and improving the use of bulk sweeteners.
With its distinguished editor and international team of contributors, Optimising sweet taste in foods is a standard reference for the food industry in improving low-fat and other foods.
Those in the food industry who are in charge of improving low-fat and other foods
- Published: July 2006
- Imprint: Woodhead Publishing
- ISBN: 978-1-84569-008-3
â¦provides valuable and concise information., Journal of Food and Nutrition Research
â¦well written and carefully edited reference publication., Journal of Food and Nutrition Research
Table of ContentsPart 1 Factors affecting sweet taste perception: Stimulation of taste cells by sweet taste compounds; Genetic differences in sweet taste perception; Childrenâs liking of sweet tastes and its biological basis; Taste-odour interactions in sweet taste perception; Taste-ingredient interactions modulating sweetness; Measuring consumersâ perceptions of sweet taste. Part 2 Types of sweet tasting compounds: Sucrose; Polyols; Low-calorie sweeteners; Reduced-calorie sweeteners and caloric alternatives. Part 3 Improving sweet tasting compounds and optimising their use in foods: Analysing and predicting properties of sweet-tasting compounds; Discovering new natural sweeteners; Molecular design and the development of new sweeteners; Developing new sweeteners from natural compounds; Improving the taste of sweeteners; Analysing and predicting synergy in sweetener blends; Bulk sweet tasting compounds in food product development; Hydrocolloid-sweetener interactions in food products; Future directions: Using biotechnology to discover new sweeteners, bitter blockers and sweetness potentiators.