Ly. Hanger et al., DESCRIPTIVE PROFILES OF SELECTED HIGH-INTENSITY SWEETENERS (HIS), HISBLENDS, AND SUCROSE, Journal of food science, 61(2), 1996, pp. 456
High intensity sweeteners (HIS) were evaluated by descriptive analysis
singly (acesulfame K, aspartame, sucralose, saccharin, cyclamate) and
in selected blends to determine similarity to sucrose at 4%. Results
showed that blends of sweeteners were more similar to sucrose than any
individual sweetener, and ACK/APM and ACK/APM/SAC/CYC were not differ
ent from sucrose for attributes that describe differences among HIS. M
ost variation among sweeteners and blends was attributed to tastes oth
er than sweetness (off-flavor, bitter, sweet aftertaste, bitter aftert
aste). Combining two or more single sweeteners made a blend more simil
ar to sucrose by decreasing side tastes and/or aftertastes associated
with individual sweeteners.