The Effect of Sweeteners on Perceived Viscosity

Two different sweeteners, sucrose and aspartame, were matchedin perceived sweetness intensity. These solutions were thickenedwith carboxymethylcellulose to six different viscosity levels.Sucrose and aspartame appeared to decrease perceived viscosityof the solutions at a specific sweetener concentration, at allviscosity levels. However, in a second similar experiment withthree viscosity levels and seven sucrose concentrations no effectof sucrose concentration on perceived viscosity was found. Reasonsfor these conflicting results are discussed. No definite conclusionsabout the effect of sweeteners on perceived viscosity can asyet be drawn. Chem. Senses 20: 441–450, 1995.