TEMPORAL STUDY OF SUCROSE AND FRUCTOSE RELATIVE SWEETNESS

Time-intensity (T-I) and Gustatory Reaction Time (GRT) methodologies w ere used to study the relative sweetness of sucrose and fructose at 25 C. Eleven panelists evaluated nine concentrations (5 to 45%, w/v) of s ucrose and fructose by T-I and seven parameters were determined. Highe r values were obtained for fructose at 25, 30 and 35% for Maximum Inte nsity; at 35, 40 and 45% for the Area Under the Curve; at 40 and 45% f or Time to decline the Intensity to half of its maximum value and at 4 5% for Rate of Increase. Ten subjects evaluated seven concentrations ( 3 to 15%, w/v) of sucrose and fructose by the GRT procedure. Fructose had shorter GRT than sucrose at 3 and 4.5%. Thus, fructose at 25, 30 a nd 35%, has a more intense and at 40% more persistent sweetness than s ucrose and is detected earlier than sucrose at concentrations near gus tatory threshold.