Establishment of a new cell-based assay to quantitatively evaluate the sweetness of sugar and sugar alcohol.
Calcium imaging
Difference intensity
Sweet taste receptor
Sweetener
Sweetness
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Feb 2024
15 Feb 2024
Historique:
received:
23
05
2023
revised:
04
09
2023
accepted:
07
09
2023
pubmed:
25
9
2023
medline:
25
9
2023
entrez:
24
9
2023
Statut:
ppublish
Résumé
Sweetness is a crucial indicator for identifying sweeteners used for flavor regulation and nutritional matching of foods. This study established a new quantitative sweetness evaluation method based on a combination of transiently transfected sweet taste receptor cells (STRs) and human sensory evaluation. Here, nine different sweeteners were evaluated and 10 sensory difference intensities and their corresponding concentrations were obtained through sensory evaluation. Using the same concentration solution as in the sensory evaluation, the dosage-response curve and EC
Identifiants
pubmed: 37742552
pii: S0308-8146(23)02054-X
doi: 10.1016/j.foodchem.2023.137436
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
137436Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.