Structure-dependent effects of sweet and sweet taste affecting compounds on their sensorial properties

Corinna M Karl; Martin Wendelin; Dariah Lutsch; Gerhard Schleining; Klaus Dürrschmid; Jakob P Ley; Gerhard E Krammer; Barbara Lieder

doi:10.1016/j.fochx.2020.100100

Structure-dependent effects of sweet and sweet taste affecting compounds on their sensorial properties

Food Chem X. 2020 Jul 8:7:100100. doi: 10.1016/j.fochx.2020.100100. eCollection 2020 Sep 30.

Authors

Corinna M Karl¹, Martin Wendelin², Dariah Lutsch³, Gerhard Schleining⁴, Klaus Dürrschmid⁴, Jakob P Ley³, Gerhard E Krammer³, Barbara Lieder^{1

5}

Affiliations

¹ Christian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Vienna, Austria.
² Symrise Distribution GmbH, Vienna, Austria.
³ Symrise AG, Holzminden, Germany.
⁴ Institute of Food Science, University of Natural Resources and Life Sciences, Vienna, Austria.
⁵ Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria.

Abstract

A reduction in sugar consumption is desirable from a health point of view. However, the sensory profiles of alternative sweet tasting compounds differ from sucrose regarding their temporal profile and undesired side tastes, reducing consumers' acceptance. The present study describes a sensory characterization of a variety of sweet and sweet taste affecting compounds followed by a comparison of similarity to sucrose and a multivariate regression analysis to investigate structural determinants and possible interactions for the temporal profile of the sweetness and side-tastes. The results of the present study suggest a pivotal role for the number of ketones, aromatic rings, double bonds and the M LogP in the temporal profile of sweet and sweet taste affecting compounds. Furthermore, interactions between aggregated physicochemical descriptors demonstrate the complexity of the sensory response, which should be considered in future models to predict a comprehensive sensory profile of sweet and sweet taste affecting compounds.

Keywords: Lingering; Molecular structure of tastants; Onset; Physicochemical descriptors; Side-tastes; Sweet taste; Temporal sensory profile.