Journal of Texture Studies · 1982 · 47 citations · 10 references
AgricultureFood ScienceFood ChemistryFood RheologySensory EvaluationCarbohydrates In FoodsFood Transport PhenomenaMass TransferSensory AnalysisFructose ContentFruit Sweetness AssessmentMass Transfer MechanismsPenetration CurvesPenetration Depth
The perceived sweetness intensity of sucrose and fructose in solutions of varying tomato solids content was studied. Using magnitude estimation it is shown that as the percentage o f tomato solids increased from 0‐2.6%, the perceived sweetness intensity decreased substantially for both sucrose and fructose. The sharpest decrease occurred with a 1.66 molar fructose solution where the assessed sweetness intensity of a 2.6% insoluble tomato solids sample is 63% lower than the corresponding Wo tomato solids solution. The penetration model of mass transfer explains this psychophysical phenomenon with the following relationship:
10