Chemical and Functional Properties of Food Saccharides

© 2004 by CRC Press LLC
Terpenoids
Perillaldehyde
(24.7)
Perillaldoxime
(24.8)
Hernandulcin
(24.10)
Perilla frutensces L.
(Labiateae), China
12 Bitter aftertaste,
low water
solubility
Synthetic 450 Bitter aftertaste,
low water
solubility,
menthol–licorice
aftertaste
Lippia dulcis Trev.,
(Verbenaceae), Mexico
Stevioside (24.11) Stevia rebaudiana B
(Asteraceae), mainly
Paraguay and Brazil
Rebaudioside Rubus suavissimus S.
(24.12)–(24.19) (Rosaceae), China
Baiynoside (24.20) Phlonis betoncoides D.
(Labiateae), China
Gaudichaudioside
(24.21)
Glycrrhizin
(24.22)
Baccharis
gaudichaudians,
Paraguay
Glycyrrhiza glabra
(Leguminosae), roots of
licorice, Asia and Europe
1000 Bitter, also
synthetically
available
Tobacco additive
in Japan,
substitute of
maple syrup
and licorice
Tobacco additive
in Japan,
substitute of
maple syrup
and licorice
Application
restricted by
taste
30–80 (300) Pleasant sweet taste Sweetener for
seasonings,
pickles, and
salted food in
Japan
114 Bitter aftertaste Chinese sweet
tea
250 Also synthetically
available
55 Pleasant taste with
aþlow concomitant
perception of
bitterness
170 Occurs as K, Ca,
and NH4 salts
Therapy of
women’s
disease
An auxilia tb
ry food additive
3
3 2, 8
Thermolabile 2, 9
3–10 100 (1h) 2, 9
2
10, 11
>4.5 Thermally stable 12
Thermally stable 2, 13, 14
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