The aim of this research was comparing the sweetness of trehalose, sucrose and glucose in water solutions and fruit juices. Various flavours of juices were used: apple, grapefruit and black current-grape. To detect the sweetness difference, the triangle method was employed. Significant difference in saccharide sweetness were stated due to the use of solvent. The substantial recognition of sweets was confirmed in water solutions. In apple and grapefruit juices the detection was similar. The biggest masking tendency appeared in black current-grape juice, in which a bitter taste was observed. The biggest similarity sweetness is between sucrose and glucose and between trehalose and glucose, whereas the lowest level of detection of trehalose and sucrose – 69.7% appeared in 4% solutions of these saccharids in black current-grape juice.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_3_140.pdf
| MLA | Korzeniowska-Ginter, Renata. "Słodycz trehalozy w roztworach wodnych i sokach owocowych." Nauka Przyr. Technol. 3.4 (2009): #140. |
| APA | Renata Korzeniowska-Ginter (2009). Słodycz trehalozy w roztworach wodnych i sokach owocowych. Nauka Przyr. Technol. 3 (4), #140 |
| ISO 690 | KORZENIOWSKA-GINTER, Renata. Słodycz trehalozy w roztworach wodnych i sokach owocowych. Nauka Przyr. Technol., 2009, 3.4: #140. |
Renata Korzeniowska-Ginter
Katedra Technologii i Organizacji Żywienia
Akademia Morska w Gdyni
ul. Morska 81-87
81-225 Gdynia
Poland
e-mail: ginteren@am.gdynia.pl