Exploratory Competition – RESULT Of the four syrup samples A-D presented in this box, please identify which are made from either sugar cane, sugar beet or wheat ! Fill in the form : Sample Cane based Beet based Wheat based A X B C D Your name : Brown Syrup Glucose Syrup Caramel Syrup Demerara Syrup

Sweetness Definition of sweetness Sweet taste Sugar and coffee Lars Bo Jørgensen, Product Development Manager, Sugar Division

Sweetness Sucrose Sweet Centers

Definition of relative sweetness How sweet a product/sweetener is relative to sucrose. Sweetness of sucrose set to 1 Pure sucrose is the reference No "objective" measurement of sweetness available Sweetness measured in taste panel evaluations Tasting is influenced by temperature concentration pH other ingredients colour sensitivity of the individual mood & focus of the individual.

Parameters in Sweetening System Specification Sweetness and flavour profiles for individual compounds/ recipes Time-Intensity profiles, lingering effects Sweetener synergy Sucrose / fructose/ glucose Natural-Artificial/HIS Sweetness enhancement Flavour masking

Source: Shallenberger RS, Taste Chemistry, 1993 Time / intensity profiles Sødme Fruktose Sakkarose Glukose Tid Source: Shallenberger RS, Taste Chemistry, 1993

Sweetness profiling

Source: Shallenberger RS, Taste Chemistry, 1993 Relative sweetness of fructose Relative 1.5 sweetness 1.0 0.5 0°C 20°C 40°C 60°C Temperature Source: Shallenberger RS, Taste Chemistry, 1993

Ref.: Shimutzu 1959, Paulus & Reich 1980 Sucrose sweetness also varies with temperature Sweetness of sucrose 5-10 32-38 40-60 Temperature °C Ref.: Shimutzu 1959, Paulus & Reich 1980

Sucrose sweetness – threshold and saturation

Sucrose "is" Glucose and Fructose Sucrose will invert at low pH or/and high temperature pH 3,0 pH 2,4

Comparison of drinks sweetened with Invert, Invert+Sucrose and Sucrose Can we taste the difference ? Comparison of drinks sweetened with Invert, Invert+Sucrose and Sucrose Approx. 10% sweetness in drinks Sweetness 9 8 7 6 Sucrose 5 Suc:Inv(40:60) 4 Invert 3 2 1 Raspberry Wild Fruit soda Raspberry Wild Fruit soda strawberry strawberry Fresh Fresh Fresh 4 month 4 month 4 month Forced choice, lowest sweetness=1, highest sweetness=9, of 3 flavoured soft drinks

Sweetness Profiles of high intensive sweeteners SUCROSE Aspartame Sucralose Initial sweetness Initial sweetness Initial sweetness Initial Sweet Initial Sweet Initial Sweet bitterness aftertaste bitterness aftertaste bitterness aftertaste Bitter aftertaste Bitter aftertaste Bitter aftertaste Acesulfame K Cyclamate Saccharin Initial sweetness Initial sweetness Initial sweetness Initial Sweet Initial Sweet Initial Sweet bitterness aftertaste bitterness aftertaste bitterness aftertaste Bitter aftertaste Bitter aftertaste Bitter aftertaste

Sucralose Sweetness Intensity

Sweetness Synergy

Balancing the basic tastes SWEET SOUR SALT BITTER

Sweetness enhancement Low concentration of salt (NaCl) enhance sweetness, high concentration of NaCl depresses sweetness. Sucrose taste intensity is enhanced by xylitol, fructose and glucose. Sweetener synergy Sucrose-aspartame 11% Sucrose-acesulfameK 14% Sucrose-cyclamate 15% Sucrose-saccharin 19% Ammonium glycyrrizinate (Magnasweet) Caramel compounds enhance sweetness Maltol 5-75 ppm enhances sucrose sweetness 15% Furaneol 12 ppm enhances sucrose sweetness 9% Ethanol enhances sucrose sweetness. (8=10% in 10%ethanol, 7=10% in 20% ethanol)

Science – about sugar in coffee

Perceived sweetness of sugar in coffee Ref.: Galvino et al, Chemical Senses, 1990

Sugar balances the bitter notes of the coffee Ref.: Galvino et al, Chemical Senses, 1990

Competition for National Teams Rank the level of sweetness 4 samples of natural sugars dissolved in pure water All 4 samples have different sweetness levels (7-12% sweetness) Rank the sweetness !