Dynamic characteristics of sweetness and bitterness and their correlation with chemical structures for six steviol glycosides
Food Res Int. 2022 Jan;151:110848. doi: 10.1016/j.foodres.2021.110848. Epub 2021 Dec 2.
ABSTRACT
Time-intensity (TI) dynamic sensory characterization was used to evaluate the temporal sweet and bitter perception of six commonly available steviol glycosides (Rubusoside, Stevioside, Rebaudioside C, Rebaudioside A, Rebaudioside D and Rebaudioside M). All parameters extracted from TI curves significantly varied among the six samples for both sweetness and bitterness. Compared to other compounds, Rebaudioside M and Rebaudioside D had faster onset of sweetness, quicker decay of aftertaste, and were nearly devoid of bitterness. Conversely, Rubusoside and Stevioside demonstrated an immediate distinct bitter taste and lingering aftertaste. Based on these results, a further investigation into the relationship between temporal properties and chemical structures was conducted. It was found that fewer glucosyl groups on C-19 would result in shorter time for initial stimulation and longer perception of bitterness, whereas more glucosyl groups on C-13 could trigger a faster increase and stronger intensity of sweetness. A shorter time to the peak for sweetness was obtained when the ratio of the number of glucosyl groups on C-13 to that on C-19 was lower, although there was no such effect on bitter taste. These relationships were explained by the adsorption and desorption of these compounds on the taste receptors. Higher numbers and larger sizes of substitutions at the C-19 position of steviol glycosides can increase their desorption percentages and lead to a quicker decay of sweetness. Meanwhile, compounds with fewer glucosyl groups, such as Rubusoside and Stevioside, presented lower desorption and thus longer bitter aftertaste. Overall, the addition of glucosyl groups would generate stronger sweetness and less bitterness if the substituent number on C-13 was closer to that on C-19. These findings conveyed insights into how to modify steviol glycosides to enhance their quality as sweeteners.
PMID:34980386 | DOI:10.1016/j.foodres.2021.110848