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KMID : 1160619960010020186
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Preventive Nutrition and Food Science
1996 Volume.1 No. 2 p.186 ~ p.189
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Effect β-Cyclodextrin on the Taste Quality of Neohesperidin Dihydrochalcone
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Chung Hai-Jung
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Abstract
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Neohesperidin dihydrochalcone(NHDC) is an intense sweetener with lingering aftertaste, which limits NHDC to use as a sweetener in food products. This study was conducted to examine the changes of taste quality of NHDC when using β-cyclodextrin(β-CD) as a taste modifier. A series of β-CD(0.01%, 0.03%, 0.1%, 0.176%) was added to NHDC solution(100ppm) and the taste quality was evaluated by magnitude estimation. It was found that β-CD produced a significant effect on the reduction of aftertaste of NHDC(p＜0.01) and sweetness as well.(p＜0.001). Linear regression(log mean magnitude estimate versus β-CD concentration) analysis showed that the intensity of sweetness(n=-0.31) decreased more rapidly than that of aftertaste(n=-0.17). This result suggests the possibility that β-CD may form inclusion complex with NHDC, so that the hydrophobic portion is encapsulated in the cavity of β-CD and the carbohydrate moiety is oriented to the outside of the cavity. Or it may be that β-CD competes with the NHDC molecule for binding to the taste receptor, resulting in reduced perceived intensity.
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KEYWORD
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neohesperidin dihydrichalcone, β-cyalodextrin, taste modifier, magnitude estimation, inclusion complex
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