Effect of 2-(4-methoxyphenoxy) propanoic acid sodium on the sweet and bitter sensory of steviol glycosides

• 1、School of Food Science and Technology, Jiangnan University, Wuxi 214122

Abstract：In order to explore the sensory mechanism of sweet and bitter tastes of steviol glycosides and whether there is an interaction between them in nerve conduction, this paper attemped to preliminarily reveal the perceptive rules of two tastes in different steviol glycoside monomers by adding sweet taste inhibitors. First, the taste overlap relationship between the two attributes was discussed by a static intensity rating with increased concentration for saccharin sodium, acesulfame potassium and stevioside. Then, time-intensity method was used to characterize the sweet and bitter dynamic sensory of six steviol glycosides with different concentrations of 2-(4-methoxyphenoxy) propanoic acid sodium and to elucidate the interaction between taste perception of different monomers. Results showed that there were no statistically significant differences in the curves of bitterness before and after adding inhibitor (P＞0.05), while the relase and extinction time of sweetness were both delayed in addition to the masked intensity perception for all monomers, when the inhibitor concentration was 500 ppm, curve coverages was only up to 30%. In addition, combined with the comparison in sensory performance among stevioside, saccharin sodium and acesulfame potassium, it was concluded that steviol glycosides molecules would bind to the corresponding taste cells to produce sweet and bitter taste respectively, and their signal transduction was independent of each other.

Keywords： sweet inhibitor steviol glycosides time-intensity