BITTERNESS OF SWEETENERS AS A FUNCTION OF CONCENTRATION

Sixteen trained tasters provided sweetness and bitterness intensity ra tings for 19 compounds including: acesulfame-K, alitame, aspartame, fr uctose, glucose, glycine, lactitol, maltitol, monoammonium glycyrrhizi nate, neohesperidin dihydrochalcone, neosugar (fructo-oligosaccharide) , palatinit (isomalt), rebaudioside-A, sodium cyclamate, sodium saccha rin, stevioside, sucralose, sucrose, and thaumatin. With increasing co ncentration, high-potency sweeteners including acesulfame-K, neohesper idin dihydrochalcone, sodium saccharin, rebaudioside-A, and stevioside tended to become more bitter. Low-potency sweeteners including fructo se, sucrose, and lactitol tended to become less bitter with increasing concentration.