Flavor modifying characteristics of the intense sweetener neohesperidin dihydrochalcone

A study used descriptive attribute analysis systems to estimate the flavoring influence of integrating neohesperidin dihydrochalcone (NHDC) on food and beverage products at sub-threshold levels lower than five ppm. An improvement in flavor was observed in all products, though no uniform model of improvement was noticed across the product range. Fruit flavors across all fruity products improved along with certain odor properties. The intensity of certain sharp or spicy flavor characteristics decreased. Most of the flavor alterations stimulated seemed to enhance product sensory quality.