Abstract
Sweetness is a subjective measurement. It is also dependent on several factors, including the concentration of the sweetener, temperature, pH, type of medium used, and sensitivity of the taster. Sucrose is the usual standard. The evaluation of the sweetness of a given substance in relation to sucrose is made on a weight basis (O’Brien Nabors and Gelardi, 1986). There are many alternative sweeteners to sucrose, but only a few have found wide application in foods and beverages to date. The chemical structures of alternative sweeteners are so diverse that it is difficult to predict which chemical structure will produce sweetness, although much work is in progress to improve our understanding of this subject. The known sweeteners do not belong to a single chemical class or have a common functional group.
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© 1996 Chapman & Hall
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Hendrick, M.E., Mitchell, H.L., Murray, P.R. (1996). Features of alitame™ as a new high intensity sweetener. In: Grenby, T.H. (eds) Advances in Sweeteners. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1229-1_11
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DOI: https://doi.org/10.1007/978-1-4613-1229-1_11
Publisher Name: Springer, Boston, MA
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