Perceived Taste Intensity and Duration of Nutritive and Non-nutritive Sweeteners in Water using Time-intensity (T-I) Evaluations

This investigation compared the sweet and bitter taste characteristics of aspartame, acesulfame K, and alitame at equisweetness levels with 10% sucrose/water solutions at 22°C using the time-intensity (T-I) sensory technique. Alitame was comparable to sucrose in all taste characteristics. Aspartame had similar taste characteristics to sucrose with the exception of having greater sweet intensities with longer duration (P