FAT CONCENTRATION AFFECTS SWEETNESS AND SENSORY PROFILES OF SUCROSE, SUCRALOSE, AND ASPARTAME

The sensory characteristics of sucralose, aspartame, and sucrose were studied in an unflavored lipid model system varying in fat levels. One study investigated the effects of fat on the potencies (vs. sucrose) of sucralose and aspartame. We also examined absolute changes in all t hree sweeteners in taste, temporal, and mouthfeel properties at fixed concentrations across a wide fat range. Results indicated a modest dec rease in the potencies of sucralose and aspartame across fat concentra tions, especially at lower sweetness levels. All sweeteners responded similarly to changes in fat concentration. Independent of fat level, s ucralose was perceived more similar to aspartame in onset, bitterness, and aftertaste, than to sucrose.