Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose

A.C. Mosca, F. van de Velde, J.H.F. Bult, M.A.J.S. van Boekel, M.A. Stieger

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51 Citations (Scopus)


Model systems consisting of layers of mixed agar/gelatin gel were used to investigate the effect of the spatial distribution of sucrose on perceived sweetness intensity. 2-Alternative forced choice tests were performed with consumers to compare the sweetness of layered samples with an inhomogeneous distribution of sucrose to the sweetness of a reference sample with a homogeneous distribution. All samples had the same overall sucrose concentration (10%) and similar mechanical and rheological properties. Inhomogeneous samples that had large concentration gradients of sucrose between layers were perceived sweeter than the homogeneous reference. No differences in sweetness were observed between the reference and samples with small concentration gradients of sucrose. Additionally, the position of the layers containing sucrose did not affect sweetness. Results showed that an inhomogeneous distribution of sucrose can be used to reduce sucrose content by 20% without a decrease in sweetness intensity
Original languageEnglish
Pages (from-to)837-842
JournalFood Quality and Preference
Issue number7
Publication statusPublished - 2010


  • compression resistance
  • hydrocolloids gels
  • taste adaptation
  • perception
  • sweeteners
  • flavor
  • diffusion
  • viscosity
  • systems

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