Sweetness - (Godshall M. A.)By Godshall, Mary An
Posted on 2009-01-15 Last edited on 2010-03-16
a vast trove of literature on sensory testing regarding sugar and other
sweeteners, as well as testing relative sweetness. For example,
the concentration of a sugar in solution can affect the perception
of sweetness - this is particularly true for the invert sugars,
glucose and fructose, and for the sugar alcohol, xylitol.
Color has a strong
effect on perceived sweetness - red makes people think something is
sweeter than any other color; and green and yellow (associated with lemon and
lime flavors) gives the perception of less sweetness, even when the
colored solutions are all the same concentration. For this reason,
sensory testing is often done in rooms with red or green light, which
masks color differences in the foods being tested.
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