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Chemical Senses 15: 447-456,
© 1990

research-article

Sensory studies with sucrose-maltol mixtures

Alison F. Bingham, Gordon G. Birch, Cees de Graaf2, John M. Behan1 and Keith D. Perring1

Department of Food Science and Technology, University of reading Reading, Berkshire 1Quest International Ashford, Kent 2Current address: Agricultural University Wageningen, The Netherlands

Panellists tasted sucrose solutions mixed with the enhancer maltol at concentrations of 50, 100 and 200 p.p.m. Nose-clips were worn to prevent the identification of the maltol by its smell. At these levels maltol is reported to enhance sweetness. In the present study these concentractions of maltol did not significantly enhance the intensity or persistence of the sweetness of sucrose. In another experiment, panellists tasted solutions of 5% sucrose mixed with 312 p.p.m. maltol. Tastings were performed with and without the panellists wearing nose-clips. The smell of the maltol did not confuse trained panellists into believing that the mixture of sucrose and maltol tasted sweeter than sucrose alone. However, in another experiment when both smell and taste were assessed, untrained panellists found that a sucrose-maltol solution possessed an overall greater sweetness than an equivalent concentration of sucrose. That is, if panellists concentrate only on taste then maltol does not appear to enhance sweetness whereas if od our and smell are assessed then maltol was found to elevate total sweetness intensity.

Triangle tests were performed to determine whether lemonade drinks containing 15 p.p.m. maltol were perceptually different from the original lemonade drink containing no maltol. No significant difference was found between the two lemonades and it was concluded that the addition of a sub-threshold concentration of maltol did not significantly affect the taste of lemonade drinks.


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