Optimising Sweet Taste in Foods

Contents......Page 6
Contributor contact details......Page 12
Introduction......Page 16
1.1 Introduction......Page 20
1.2 Peripheral organization of taste......Page 23
1.3 The sweet taste receptor(s)......Page 24
1.4 Downstream signalling components......Page 31
1.5 Putative cellular mechanism(s) for the signal termination of sweet taste......Page 34
1.7 Acknowledgements......Page 40
1.8 References......Page 41
2.1 Introduction......Page 47
2.2 PTC/PROP tasting......Page 53
2.3 Sweetness: relation to PROP, fungiform papillae density, T2R38......Page 54
2.4 Relating genetic taste markers with dietary sweet behaviors......Page 58
2.5 Sweet liking: relation to PROP, fungiform papillae density, T2R38......Page 59
2.6 Variation in other bitter markers......Page 62
2.7 SAC Gene: human homolog and hedonic response to sweeteners......Page 63
2.9 References......Page 66
3.1 Introduction......Page 71
3.2 Ontogeny of sweet taste preferences: from fetal life to adolescence......Page 72
3.3 Role of experiential factors on sweet taste preferences......Page 75
3.4 Physiological properties of sweet tastes......Page 76
3.5 Conclusions......Page 77
3.7 References......Page 78
4.1 Introduction......Page 83
4.2 Overview of the literature......Page 84
4.3 Factors affecting taste-odour interactions......Page 86
4.4 Mechanisms of taste-odour interactions......Page 92
4.5 Implications for food product development......Page 96
4.6 Future trends......Page 97
4.8 References......Page 98
5.1 Introduction......Page 102
5.2 Interactions between sweeteners and bitter compounds......Page 103
5.3 Interactions between sweeteners and acids......Page 105
5.5 Interactions of sweet compounds with other sweet compounds......Page 109
5.7 References......Page 111
6.2 Methods to determine consumers' perceptions of sweet taste......Page 114
6.3 Overview of consumers' perception of sweetness......Page 129
6.4 Future trends......Page 138
6.6 References......Page 139
7.1 Introduction......Page 152
7.2 Sugar manufacture......Page 154
7.3 Sugar products......Page 157
7.4 Properties of sugar......Page 159
7.5 Sugar functionality in food products......Page 162
7.6 Future trends......Page 166
7.7 Sources of further information......Page 167
7.9 References......Page 168
8.1 Introduction......Page 170
8.2 Types of polyols, chemical structures and their manufacture......Page 171
8.3 Physicochemical and functional properties......Page 173
8.4 Physiological properties......Page 177
8.5 Advantages and disadvantages of using polyols......Page 179
8.6 Applications......Page 180
8.7 Mixed sweetener potential of polyols......Page 183
8.8 Regulatory status......Page 185
8.9 Future trends......Page 187
8.11 References......Page 188
9.1 Introduction......Page 192
9.2 Low-calorie sweeteners......Page 193
9.3 Health-related developments in low-calorie sweeteners......Page 233
9.4 Market-related developments in low-calorie sweeteners......Page 239
9.5 Implications for food product design......Page 247
9.6 Future trends......Page 252
9.7 Sources of further information and advice......Page 256
9.9 References......Page 257
10.1 Introduction......Page 269
10.2 Reduced-calorie sweeteners......Page 271
10.3 Alternative caloric sweeteners......Page 276
10.4 Established caloric alternatives......Page 283
10.5 Future trends......Page 292
10.7 References......Page 293
11.1 Introduction......Page 300
11.2 QSAR models......Page 301
11.3 Pharmacophore models......Page 302
11.4 Receptor models......Page 304
11.7 References......Page 305
12.1 Introduction......Page 309
12.2 Commercially used natural sweeteners......Page 313
12.3 Approaches to natural sweetener discovery......Page 315
12.4 Improvement of sweet taste......Page 317
12.5 Future trends......Page 318
12.6 Sources of further information......Page 319
12.7 References......Page 320
13.1 Introduction......Page 324
13.2 The historical development of sweetness consumption......Page 325
13.3 Commercial alternative sweetener discoveries......Page 326
13.4 Molecular design - novel approaches novel chances......Page 327
13.5 Screening and visualising new sweeteners candidates......Page 330
13.6 Molecular design in commercial sweetener development......Page 334
13.7 From discovery to commercial products......Page 335
13.8 Future trends......Page 337
13.9 Sources of further information and advice......Page 338
13.10 References......Page 339
14.2 Importance of developing new sweeteners from natural compounds......Page 344
14.3 Methods of designing new sweeteners from natural compounds......Page 346
14.4 Synthesising new sweeteners from natural compounds......Page 353
14.5 Future trends......Page 357
14.6 References......Page 358
15.2 Blending sweeteners to provide synergy......Page 361
15.3 Blending sweeteners to improve taste profile......Page 362
15.5 Using additives to improve taste quality of sweeteners......Page 363
15.8 References......Page 364
16.1 Introduction......Page 366
16.2 Sweet taste measurements......Page 367
16.3 Response of a mixture vs. responses to its components: the perceptive models......Page 373
16.4 Response of a mixture vs. concerntration of its components: the Gamma family models......Page 378
16.5 Other interaction models......Page 383
16.6 Future trends......Page 386
16.8 References......Page 388
16.9 Appendix: precise technical details......Page 390
17.1 Introduction......Page 392
17.2 Characteristics of bulk sweeteners......Page 393
17.3 Sensory properties......Page 394
17.4 Physical functionalities......Page 397
17.5 Bulk sweeteners......Page 400
17.6 Conclusions......Page 402
17.8 References......Page 403
18.1 Introduction......Page 405
18.2 Hydrocolloid-sweetener interactions......Page 407
18.3 Mechanisms of hydrocolloid-sweetener interactions......Page 411
18.4 Implications for food product development......Page 413
18.5 Future trends......Page 416
18.6 Sources of ruther information and advice......Page 417
18.7 References......Page 418
19.1 Introduction......Page 421
19.2 Understanding taste at the molecular level enables discovery of novel sweeteners......Page 423
19.4 Future trends......Page 427
19.5 Sources of further information and advice......Page 428
19.6 References......Page 429
Index......Page 432