Sensory integration in citric acid/sucrose mixtures

The scale values of perceived sweetness, sourness and totaltaste intensity of unmixed sucrose, unmixed citric acid andseveral citric acid/sucrose mixtures were assessed, using afunctional measurement approach in combination with a two-stimulusprocedure. The data showed that the scale values obtained werelinear with perceived taste intensity. It was demonstrated thatcitric acid suppresses the sweetness of sucrose and that, inversely,sucrose suppresses the sourness of citric acid. However, thissuppressive effect was not symmetrical in the range of concentrationsused. While the degree of sweetness suppression depended onlyon the citric acid level, the degree of sourness suppressiondepended on the sucrose as well as on the citric acid concentration.With regard to the perceived total taste intensity of citricacid/sucrose mixtures, it was shown that the sum of sweetnessand sourness approximately equals the total taste intensity.The implications of the present findings for the analytic—syntheticcontroversy and for taste interaction theories are discussed.     

The effect of age on the recognition thresholds of three sweeteners: sucrose,saccharin and aspartame

It iS believed that people's sensitivity to taste declines with age but the evidence is inconclusive. This study was designed to test the hypothesis that taste recognition thresholds (TRTs) for sweetness are higher in older than in younger individuals, using groups of 16 younger subjects (18–30) and 16 older subjects (60–85). Three test substances were used: sucrose, aspartame and saccharin. A questionnaire recorded variables which might have affected TRTs, but data failed to show any trend that might have biased the principle variate-age. There was a significant alteration with age of recognition thresholds, at least for sucrose and saccharin. The differences between the groups for the three sweeteners were due to the fact that all the very sensitive subjects were young. None of the older subjects had particularly poor discrimination: all but one had TRTs within the range of younger subjects. Although there are age-related taste changes, they are much less dramatic than commonly occurs with other senses, such as sight and hearing. The findings of this study have implications for institutional catering and the dietary management of older people using non-sugar sweeteners.     

Viability of human-derived probiotic lactobacilli in ice cream produced with sucrose and aspartame

A mixture of human-derived probiotic strains of Lactobacillus acidophilus, L. agilis and L. rhamnosus was used as a probiotic culture in ice cream manufacture. Viability and survival of these probiotic cultures were investigated in two different ice cream formulations. Ice cream with sucrose and ice cream with aspartame were prepared and each of these was divided into two subgroups: one with direct addition of the probiotic culture and one with milk fermented by the same probiotic culture. Ice cream samples were stored at −20°C for 6 months and the survival rate of cultures were determined monthly. Probiotic cultures underwent tests for resistance to bile salts, antibiotics, acidic conditions; they were found to be highly resistant to such challenges. Chemical analysis of ice cream samples, such as determination of acidity, pH and solid matter, was also performed. The probiotic cultures remained unchanged in ice cream stored for up to 6 months regardless of the sweeteners used. Using probiotic cultures in ice cream mixes did not alter the characteristics of the product.     

Viscous fragility of concentrated maltopolymer/sucrose mixtures

The rheological properties of low moisture content glass-forming solutions of a maltopolymer and sucrose were measured over a range of temperatures. The results showed near-Newtonian behaviour throughout the measureable regime. Shear and dynamic viscosity data were combined and modelled as a function of temperature by a restricted Vogel–Fulcher–Tammann (VFT) equation. The fragility parameter (F_1/2) ranged from 0.6 to 0.7, which represents moderate to fragile behaviour. Fragility decreased with increased moisture content for some carbohydrate compositions, but experienced little change for others. Carbohydrate compositions with lower weight-average molecular weight and/or lower degrees of polydispersity were more fragile. Some basis for expecting a polydispersity dependence can be found in empirical relations used to model the glass transition temperature and melt viscosity of carbohydrate polymers, which employ number-average and weight-average dependencies, respectively.     

Perceptual characterization and analysis of aroma mixtures using gas chromatography recomposition-olfactometry

This paper describes the design of a new instrumental technique, Gas Chromatography Recomposition-Olfactometry (GC-R), that adapts the reconstitution technique used in flavor chemistry studies by extracting volatiles from a sample by headspace solid-phase microextraction (SPME), separating the extract on a capillary GC column, and recombining individual compounds selectively as they elute off of the column into a mixture for sensory analysis (Figure 1). Using the chromatogram of a mixture as a map, the GC-R instrument allows the operator to "cut apart" and recombine the components of the mixture at will, selecting compounds, peaks, or sections based on retention time to include or exclude in a reconstitution for sensory analysis. Selective recombination is accomplished with the installation of a Deans Switch directly in-line with the column, which directs compounds either to waste or to a cryotrap at the operator's discretion. This enables the creation of, for example, aroma reconstitutions incorporating all of the volatiles in a sample, including instrumentally undetectable compounds as well those present at concentrations below sensory thresholds, thus correcting for the "reconstitution discrepancy" sometimes noted in flavor chemistry studies. Using only flowering lavender (Lavandula angustifola 'Hidcote Blue') as a source for volatiles, we used the instrument to build mixtures of subsets of lavender volatiles in-instrument and characterized their aroma qualities with a sensory panel. We showed evidence of additive, masking, and synergistic effects in these mixtures and of "lavender' aroma character as an emergent property of specific mixtures. This was accomplished without the need for chemical standards, reductive aroma models, or calculation of Odor Activity Values, and is broadly applicable to any aroma or flavor.     

Lipase-catalyzed regioselective acylation of sucrose in two-solvent mixtures.

The enzymatic synthesis of 6-O-lauroylsucrose and 6-O-palmitoylsucrose was performed by transesterification of sucrose with the corresponding vinyl esters in a medium constituted by two solvents. More specifically, the acylation was carried out in 2-methyl-2-butanol (tert-amyl alcohol) containing a low percentage (not higher than 20%) of dimethyl sulfoxide. Several lipases were able to catalyze the transesterification, but that from Humicola lanuginosa (adsorbed on diatomaceous earth) was particularly useful. We optimized the synthesis of 6-O-lauroylsucrose varying the percentage and nature of the cosolvent, the molar ratio sucrose/vinyl laurate, the nature of bulk solvent and the enzyme content. Under the best conditions (2-methyl-2-butanol/DMSO 4:1 v/v), a sucrose conversion of 70% to 6-O-lauroylsucrose was achieved in 24 h using 50 mg biocatalyst/mL. As a side process, a low percentage (<5% in 24 h) of the initial sucrose is converted into the diesters 6,1'-di-O-lauroylsucrose and 6,6'-di-O-lauroylsucrose. The above methodology was also extended to the synthesis of 6-O-palmitoylsucrose. The acylation process was even faster, giving rise to an 80% conversion to monoester in 48 h using 25 mg biocatalyst/mL. This study shows that the use of two-solvent mixtures may become a feasible alternative for the synthesis of sucrose esters, allowing to exploit the catalytic potential of lipases.     

Sensory evaluation of character impact components in an apple model mixture

Food aromas generally are complex mixtures of volatiles. In the present study, we investigated the joint effects of hexyl acetate, trans-2-hexenal and 1-hexanol on the multi-attribute perception of an apple aroma. The first two substances were identified earlier as positive contributors to the apple aroma (high character impact), whereas the third component was identified as an irrelevant or negative contributor (low character impact). Aroma quality was quantified using a set of eight graphic rating scales. All three components had significant effects on the aroma profiles. These effects consist mainly of an effect of each component on the attribute that described its individual character and an effect of all three components on ratings on the main character attribute 'apple'. As expected, the high impact components increased 'apple' ratings, whereas the low character impact component decreased 'apple' ratings. Furthermore, intensity ratings on the attribute that corresponded with the odour of the low impact component were suppressed by the presence of high impact components. These results indicate that the contributions of odorants to the mixture's aroma are not linear combinations of separate odour intensities, because sensory interactions were observed. In addition, humans detect components in complex mixtures more accurately than studies on identification performance have suggested. We conclude that for an adequate assessment of the effects of multiple mixture components on changes in aroma perception, it is sufficient to employ multiple response scales measuring intensities of attributes that are distinctive with respect to the expected qualitative changes. Results of this approach should be subjected to multivariate methods of statistical analysis.     

The uptake of Zn,Mn, Cu and B from spray mixtures by navel orange leaves

Summary The effect of spray mixtures containing Zn, Mn, Cu, and B on the leaf levels of these elements in navel oranges was investigated in the Rustenburg area, South Africa.Foliar applications increased the levels of Zn, Mn, and B satisfactorily. The uptake of Mn appeared to be independent of complementary ions. Certain discrepancies observed in the uptake of other elements warrant further investigation. re]19720808     

Biochemical characterization of blood orange,sweet orange,lemon, bergamot and bitter orange

This paper reports on the composition of aroma compounds and fatty acids and some physico-chemical parameters (juice percentage, acidity and total sugars) in five varieties of citrus: blood orange, sweet orange, lemon, bergamot and bitter orange. Volatile compounds and methyl esters have been analyzed by gas chromatography. Limonene is the most abundant compound of monoterpene hydrocarbons for all of the examined juices. Eighteen fatty acids have been identified in the studied citrus juices, their quantification points out that unsaturated acids predominate over the saturated ones. Mean concentration of fatty acids varies from 311.8 mg/l in blood orange juice to 678 mg/l in bitter orange juice.     

Synthesis and antileishmanial evaluation of thiazole orange analogs

Cyanine compounds have previously shown excellent in vitro and promising in vivo antileishmanial efficacy, but the potential toxicity of these agents is a concern. A series of 22 analogs of thiazole orange ((Z)-1-methyl-4-((3-methylbenzo[d]thiazol-2(3H)-ylidene)methyl)quinolin-1-ium salt), a commercial cyanine dye with antileishmanial activity, were synthesized in an effort to increase the selectivity of such compounds while maintaining efficacy. Cyanines possessing substitutions on the quinolinium ring system displayed potency against Leishmania donovani axenic amastigotes that differed little from the parent compound (IC₅₀ 12–42 nM), while ring disjunction analogs were both less potent and less toxic. Changes in DNA melting temperature were modest when synthetic oligonucleotides were incubated with selected analogs (ΔTm ≤ 5 °C), with ring disjunction analogs showing the least effect on this parameter. Despite the high antileishmanial potency of the target compounds, their toxicity and relatively flat SAR suggests that further information regarding the target(s) of these molecules is needed to aid their development as antileishmanials.     

Synthesis and characteristics of an aspartame analogue, L-asparaginyl L-3-phenyllactic acid methyl ester

Aspartame (L-aspartyl L-phenylalanine methyl ester) isan artificial sweetener as shown in Fig.1 (A) [1]. Studieson its structure and function showed that its N-terminalL-aspartyl residue could only be replaced by aminomalonyl[2] or L-asparaginyl [3] residue. When its peptide bondwas replaced by an ester bond [Fig. 1(B)] or the hydrogenof amide in the peptide bond replaced by a methyl group[Fig. 1(C)], its sweetness was lost [4]. According to thecrystal structure of aspartame, between the …     

Conformation and hydration of aspartame

Conformational free energy calculations using an empirical potential (ECEPP/2) and the hydration shell model were carried out on the neutral, acidic, zwitterionic, and basic forms of aspartame in the hydrated state. The results indicate that as the molecule becomes more charged, the number of low energy conformations becomes smaller and the molecule becomes less flexible. The calculated free energies of hydration of charged aspartames show that hydration has a significant effect on the conformation in solution. Only two feasible conformations were found for the zwitterionic form, and these are consistent with the conformations deduced from NMR and X-ray diffraction experiments. The calculated free energy difference between these two conformations was 1.25 kcal/mol. The less favored of the two solvated conformations can be expected to be stabilized by hydrophobic interaction of the phenyl groups in the crystal.     

Conductometric evaluation of interactions of electrolytes with D-glucitol, D-glucose, glycerol, D-mannitol, and sucrose

By measurement of the conductance of various electrolytes in solutions of D-glucitol, D-glucose, glycerol, D-mannitol, and sucrose, the hydration of the polyhydroxy compounds and their association with electrolytes have been examined. The results have been analyzed in the light of conductance equations; it was found that D-glucose and sucrose associate with electrolytes, glycerol and D-mannitol are practically inert, and D-glucitol is only rarely bound. The association constants are of the order of 10^?1 to 10^?2. The results indicate that anions guide the process, with a free-energy change of 1.5–3.0 kcal.mole^-1, the order of the energy of hydrogen bonding. In the analysis of conductance data, neglect of association may introduce hydration numbers many times greater than are usual.     

Dissociating pleasantness and intensity with quinine sulfate/sucrose mixtures in taste

Independent experimental manipulation of subjective intensity and hedonic tone is required if one wants to study their separate effects on brain activity and behavior. This is problematic because hedonic tone and subjective intensity are related, leading to a pleasantness change each time the stimulus intensity is altered. In the present study, a solution to this problem was explored by combining a pleasant-tasting substance (sucrose) and a bad-tasting substance (quinine sulfate) into a number of different isointense mixtures. Here we show that subjective intensity as well as pleasantness can be accurately predicted, particularly in midrange, only if one corrects for mixture suppression.     

Membrane fusion due to dehydration by polyethylene glycol, dextran, or sucrose

To determine whether polyethylene glycol (PEG) causes growth of liposomes by affecting them directly or indirectly, vesicles composed of phosphatidylcholine were exposed to increasing concentrations of Mr 15 000-20 000 PEG or Mr 40 000 dextran either by direct mixing or across a dialysis membrane. After incubation at room temperature and dilution below at least 5% (w/w) polymer, the vesicles were monitored for fluorescence energy transfer and for absorbance at 400 nm. PEG induced the same levels of dequenching or lipid mixing and increased turbidity, regardless of whether the vesicles had been mixed directly with or dialyzed against PEG. These changes occurred within 5-15 min of polymer application. It is concluded that the increased lipid mixing and/or increased turbidity, indicating vesicle growth, resulted from an indirect effect of PEG on the vesicles--most likely dehydration. Dextran, in contrast to PEG, induced less dequenching and/or less turbidity increase when vesicles were directly mixed with, as opposed to dialyzed against, dextran. Although dextran not in contact with vesicles and with osmotic activity comparable to PEG was able to cause a degree of membrane fusion similar to that of PEG, therefore, the dehydrating effect of dextran could be mitigated if it were allowed to interact with vesicles. In further support of membrane dehydration as a precursor to membrane fusion, lipid mixing among sonicated and sonicated, frozen-thawed vesicles dialyzed against sucrose increased as a function of sucrose concentration. Vesicle morphology generally determined the maximal degree of membrane fusion inducible by the polymers.(ABSTRACT TRUNCATED AT 250 WORDS)     

Sensory evaluation of acids by free-choice profiling

The technique of free-choice profiling was applied in orderto characterize the sensory properties of some common organicand inorganic acids. Analysis of panelists' scores by generalizedProcrustes Analysis (GPA) provided information on the relationshipsamong samples and assessors for both the consensus and individualconfigurations. Results indicated that on a weight basis (w/vor v/v), acids differed in their flavor and taste dynamics.Acids were described differently by individual panelists. The GPA resulted in three important principal axes (PA). Thefirst PA had astringency/mouthfeel as the most important factor,while bitterness and sourness were the most important for thesecond and the third PAs, respectively. At 0.08% (w/v or v/v),the inorganic acids, hydrochloric and phosphoric, were moreastringent than sour. The bitterness of succinic (S) was intenseas was the sourness of fumaric, malic and the combinations offumaric:malic (FM), citric:malic (CM) and citric:fumaric (CF).The sensory characteristics of adipic and quinic were perceivedto be very weak at this concentration. The relationship betweenastringency and pH was more evident than was the relationshipbetween pH and sourness.     

Duration, response, and location: the influence of upcoming 32% sucrose on rats' licking or lever pressing for 1% liquid sucrose

The present study investigated whether rats' rates of licking or pressing a lever for 1% liquid sucrose delivered by a continuous reinforcement schedule would decrease (contrast) or increase (induction) when the upcoming period would allow access to 32% sucrose and whether such changes would be influenced by how long each substance was available. In Experiment 1, different groups of rats licked a spout or pressed a lever for 1% sucrose in the first half of the session and, in different conditions, for 1% or 32% sucrose in the second half. Across conditions, halves of the session were 3, 6, 12, or 24 min long. Upcoming 32% sucrose significantly decreased rates of licking at each duration whereas it increased rates of lever pressing except when access duration was 3 min. Experiment 2 replicated Experiment 1 with the exception that rats that licked did so from the same spout in both halves of the session and rats that pressed a lever collected the sucrose reinforcers in the different halves at different locations. In these procedures, upcoming 32% sucrose significantly increased rates of licking. Significant, but small, increases in rates of lever pressing were still observed. The present results suggest that continuous reinforcement or duration of access to sucrose are not primary determinants of whether contrast or induction is observed. Rather, they suggest that the type of behavior (licking versus pressing a lever) and the location at which the substances are collected and consumed play a large role in which effect occurs.     

Synthesis of aspartame precursor with an immobilized thermolysin in tert-amyl alcohol

N-(Benzyloxycarbonyl)-L-aspartyl-L-phenylalanine methyl ester (Z-AspPheOMe), a precursor of the synthetic sweetner asparatame, was synthesized from N-(benzyloxycarbolyl)-L-aspartic acid (Z-Asp) and L-phenylalanine methyl ester (PheOMe) with an immobilized thermolysin in various organic solvents. We found that in tert-amyl alcohol containing a small amount of water the immobilized enzyme showed a high activity comparble to that in ethyl acetate with quite a high stability. The immobilized enzyme was fully stable up to 70 degrees C in tert-amyl alcohol in the absence of the subatrate, and up to 50 degrees C in the presence of the substrate. The high stability in the presence of the substrate was found due to the fact that the release of calcium ions, the stabilizing factor of thermolysin, is suppressed.The substrate concentration dependence of the initial synthetic rate with the immobilized enzyme was quite different from that with the free enzyme in the biphasic system, in contrast to that in ethyl acetate. Finally, Z-AspPheOMe was continuously synthesized in a column reactor using 200 mM PheOMe and 120 mM Z-Asp as the substrate for over 300 h at 45 degrees C and a space velocity of 1 h(-1) without any loss of acivity. (c) 1994 John Wiley & Sons, Inc.