SWEETNESS ADAPTATION OF SOME CARBOHYDRATE AND HIGH POTENCY SWEETENERS

A sip-and-swallow procedure designed to provide stimulation resembling normal drinking was employed to investigate adaptation to sweetness a nd sourness over time in a model beverage system. Intensity judgements were made using magnitude estimation. Adaptation to sweeteners (sucro se, HFCS, sucralose and aspartame) alone and in blends was evaluated. Different degrees of sweetness adaptation were observed. Sucrose and H FCS displayed less adaptation than the high potency sweeteners, sucral ose and aspartame. Blends containing two high potency sweeteners adapt ed to a greater degree than the individual components. Blends containi ng a carbohydrate and a high potency sweetener showed less adaptation than those containing two high intensity sweeteners. Sourness adaptati on was not demonstrated.