2009_Book_FoodChemistry

4.2 Monosaccharides 259
Table 4.9. Taste threshold values of sugars in water
Sugar
Recognition threshold Detection threshold
mol/l % mol/l %
Fructose 0.052 0.94 0.02 0.24
Glucose 0.090 1.63 0.065 1.17
Lactose 0.116 4.19 0.072 2.60
Maltose 0.080 2.89 0.038 1.36
Saccharose 0.024 0.81 0.011 0.36
ness values. Only mean values are given with
deviations omitted. The recognition threshold
values for saccharose cited in the literature vary
from 0.01 to 0.037 mol/l.
Taste quality and intensity are dependent not
only on a compound’s structure but on other
taste reception parameters: temperature, pH and
the presence of additional sweet or non-sweet
compounds.
The temperature dependence of the taste intensity
is especially pronounced in the case of
D-fructose (Fig. 4.4). It is based on the varying
intensity of sweetness of the different isomers:
Fig. 4.4. Temperature dependence of the relative sweetness
of some sugars (based on saccharose 100 at each
temperature; — D-fructose, – – – D-glucose,–·–·–
D-galactose, –··–··– maltose) (according to Shallenberger
and Birch, 1975)
β-D-fructopyranose is the sweetest isomer, and
its concentration decreases as the temperature
increases (Fig. 4.5).
Table 4.10. Relative sweetness of sugars and sugar alcohols to sucrose a
Sugar/ Relative Sugar/ Relative
sugar alcohol sweetness sugar alcohol sweetness
Saccharose 100 D-Mannitol 69
Galactitol 41 D-Mannose 59
D-Fructose 114 Raffinose 22
D-Galactose 63 D-Rhamnose 33
D-Glucose 69 D-Sorbitol 51
Invert sugar 95 Xylitol 102
Lactose 39 D-Xylose 67
Maltose 46
a 10% aqueous solution.
Table 4.11. Concentration (%) of iso-sweet aqueous solutions of sugars and sugar alcohols
D-Fructose D-Glucose Lactose Saccharose D-Sorbitol Xylitol
0.8 1.8 3.5 1.0
1.7 3.6 6.5 2.0
4.2 8.3 15.7 5.0 9.3 8.5
8.6 13.9 25.9 10.0 17.2 9.8
13.0 20.0 34.6 15.0
16.1 27.8 20.0 28.2 18.5
39.0 30.0 25.4
48.2 40.0 48.8