Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/5431
Título : Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
Autor : Galmarini, Mara Virginia 
Zamora, María Clara 
Chirife, Jorge 
Otros colaboradores: Universidad Católica Argentina. Facultad de Ciencias Agrarias
Palabras clave : TREHALOSASACAROSAMEZCLAPERCEPCIONDULZURA
Fecha de publicación : 2009
Cita : Galmarini, M. V., Zamora, M. C. and Chirife, J. (2009), Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures [en línea]. Journal of Sensory Studies, 24. doi: 10.1111/j.1745- 459X.2008.00201.x Disponible en: http://bibliotecadigital.uca.edu.ar/repositorio/investigacion/gustatory-reaction-time-measurements-trehalose.pdf [Fecha de consulta: ….........]
Resumen : Abstract: Dynamic sweetness perception of commercial food grade trehalose, sucrose solutions and their mixtures was studied for a wide range of concentrations. For Gustatory Reaction Time (GRT) concentrations ranged from 2.3 to 13.8% sucrose and up to 23.0% for trehalose. For Time Intensity (T-I) sucrose or trehalose solutions (concentration range 2.3 – 36.8%) and their combinations (23.0 and 36.8% total solids) were analyzed. Trehalose had bigger GRT along the studied range. Both sugars presented similar values for persistence and times of plateau and to maximum intensity, while a significant difference was observed in intensity and GRT at equal concentrations. Trehalose had longer persistence than sucrose in equi-sweet solutions. Overall sweetness profile of some sucrose solutions (i.e. 29.9% sucrose solution and 0.6 sucrose/trehalose ratio mixture at 36.8% total solids) were perceived as similar to mixtures of sucrose/trehalose or single trehalose solutions; which suggests the possibility of sugar replacement without completely modifying sweetness perception.
URI : https://repositorio.uca.edu.ar/handle/123456789/5431
Disciplina: INGENIERIA EN ALIMENTOS
Derechos: Acceso Abierto
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