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Quantitative and qualitative evaluation of high-intensity sweeteners and sweetener mixtures
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The perception of sweetness in mixtures of aspartame and acesulfame K has been extensively investigated and the two sweeteners have demonstrated a perceptual synergy when mixed.
“For instance, the perception of sweetness in mixtures of aspartame and acesulfame K hasbeenextensivelyinvestigated and the two sweeteners have demonstrated a perceptual synergy when mixed [32,114,115].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [114]
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An overview of binary taste–taste interactions
Keast, R. S. J., & Breslin, P. A. S. (2003) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00110-6 · Cited by 615
“2.2 Sweet The largest proportion of the literature investigating similar taste quality interactions is for sweetness (Ayya & Lawless, 1992; Bartoshuk & Cleveland, 1977; Cameron, 1947; De Graaf & Frijters, 1987; Frank,Mize & Carter, 1989; Kamen, 1959; McBride, 1986, 1988; Moskowitz, 1973;…”
InfluentialInteractions among Salty, Sour and Bitter Compounds
Breslin, P. A. S. (1996) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(96)10039-x · Cited by 185
Hayes, J. E., & Duffy, V. B. (2007) · Chemical Senses · doi:10.1093/chemse/bjl050 · Cited by 181
Wang, Q. J., Mielby, L. A., Junge, J. Y., Bertelsen, A. S., Kidmose, U., Spence, C., & Byrne, D. V. (2019) · Foods · doi:10.3390/foods8060211 · Cited by 168
“For instance, the perception of sweetness in mixtures of aspartame and acesulfame K has been extensively investigated and the two sweeteners have demonstrated a perceptual synergy when mixed [31,113,114].”
BackgroundSun‐Waterhouse, D., & Wadhwa, S. S. (2012) · Food and Bioprocess Technology · doi:10.1007/s11947-012-0829-2 · Cited by 153
“Synergism has been reported with mixtures including combinations of sweeteners (Frank et al. 1989; Ayya and Lawless 1992; Schiffman et al. 1995).”
BackgroundSugar reduction without compromising sensory perception. An impossible dream?
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Brockhoff, A., Behrens, M., Roudnitzky, N., Appendino, G., Avonto, C., & Meyerhof, W. (2011) · Journal of Neuroscience · doi:10.1523/jneurosci.2923-11.2011 · Cited by 116
“Moreover, synergistic interactions occur between some sweeteners (Kamen, 1959; Stone and Oliver, 1969; Bartoshuk and Cleveland, 1977; Frank et al., 1989; Ayya and Lawless, 1992; Schifferstein, 1995, 1996; Schiffman et al., 1995).”
BackgroundBitter Taste of Saccharin and Acesulfame-K
Horne, J. (2002) · Chemical Senses · doi:10.1093/chemse/27.1.31 · Cited by 114
“The bitterness is more pronounced at higher concentrations, producing a flattening of the sweetness function (Moskowitz and Klarman, 1975) and making iso-sweet matches to other compounds difficult to achieve at high levels (Ayya and Lawless, 1992).”
BackgroundInvestigation of synergism in binary mixtures of sweeteners
Schiffman, S. S., Booth, B. J., Carr, B. T., Losee, M. L., Sattely‐Miller, E. A., & Graham, B. G. (1995) · Brain Research Bulletin · doi:10.1016/0361-9230(95)00062-j · Cited by 113
Application of multiple-sip temporal dominance of sensations to the evaluation of sweeteners
Zorn, S., Alcaire, F., Vidal, L., Giménez, A., & Ares, G. (2014) · Food Quality and Preference · doi:10.1016/j.foodqual.2014.04.003 · Cited by 109
“…differ in the time elapsed until sweetness is perceived, duration of sweetness perception and the speed of the increase and decrease of the sweet stimulus (Ayya & Lawless, 1992; Larson-Powers & Pagborn, 1978; Palazzo, Carvalho, Efraim, & Bolini, 2011; Schiffman, Sattely-Miller, & Bishay, 2007).”
BackgroundMiele, N. A., Cabisidan, E. K., Plaza, A. G., Masi, P., Cavella, S., & Monaco, R. D. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.04.010 · Cited by 71
Zhao, L., & Tepper, B. J. (2006) · Food Quality and Preference · doi:10.1016/j.foodqual.2006.07.004 · Cited by 60
Reyes, M. M., Castura, J. C., & Hayes, J. E. (2017) · Journal of Sensory Studies · doi:10.1111/joss.12270 · Cited by 61
“Previous work suggests sweeteners differ in sweetness onset, linger, and rate of intensity (DuBois and Lee 1983, Shamil, Birch et al. 1988, Ayya and Lawless 1992, Temple, Laing et al. 2002, Schiffman, Sattely-Miller et al. 2007, Palazzo, Carvalho et al. 2011), as well as presence or absence of side…”
BackgroundInfluentialA Psychophysical Investigation of Binary Bitter-compound Interactions
Keast, R. (2003) · Chemical Senses · doi:10.1093/chemse/28.4.301 · Cited by 59
“Method verification To ensure the method could detect non-additive interactions in taste intensity, we conducted a parallel experiment with aspartame and acesulfame-K (both sweeteners), which, when mixed, exhibit synergy of sweet taste (McBride, 1988; Ayya and Lawless, 1992; Schiffman et al., 1995; Schifferstein, 1996…”
BackgroundMethodOral Zinc Sulfate Solutions Inhibit Sweet Taste Perception
Keast, R. (2004) · Chemical Senses · doi:10.1093/chemse/bjh053 · Cited by 58
“Experiment 3: the effect of zinc sulfate on synergy of sweetness Aspartame and acesulfame-K exhibit synergy of sweet taste when mixed (McBride, 1988; Ayya and Lawless, 1992; Schiffman et al., 1995; Schifferstein, 1996; Keast et al., 2003), but the molecular mechanisms responsible for synergy are…”
BackgroundInfluentialDescriptive Profiles of Selected High Intensity Sweeteners (HIS), HIS Blends, and Sucrose
HANGER, L. Y., LOTZ, A., & Lepeniotis, S. S. (1996) · Journal of Food Science · doi:10.1111/j.1365-2621.1996.tb14216.x · Cited by 56
Rethinking sugar reduction in processed foods
Deliza, R., Lima, M., & Ares, G. (2021) · Current Opinion in Food Science · doi:10.1016/j.cofs.2021.01.010 · Cited by 64
Tan, V. W. K., Wee, M. S. M., Tomić, O., & Forde, C. G. (2020) · Journal of Food Science · doi:10.1111/1750-3841.15007 · Cited by 56
Physiological and Psychological Foundations of Sensory Function
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“However, how this outcome is predicted is controversial (Ayya and Lawless, 1992; Frank et al., 1989b).”
BackgroundSelf-citationDemonstrating cross-modal enhancement in a real food with a modified ABX test
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Individual Differences in Perceived Bitterness Predict Liking of Sweeteners
Kamerud, J. K., & DELWICHE, J. F. (2007) · Chemical Senses · doi:10.1093/chemse/bjm050 · Cited by 44
“Also in session 3, panelist sensitivity to PROP was determined following the protocol of Delwiche et al. (2001a).”
Synergism among Ternary Mixtures of Fourteen Sweeteners
Schiffman, S. S. (2000) · Chemical Senses · doi:10.1093/chemse/25.2.131 · Cited by 44
“…total sweetness intensity of a mixture is greater than the theoretical sum of the intensities of the individual components (Bartoshuk, 1975; Bartoshuk and Cleveland, 1977; Frank et al., 1989; Ayya and Lawless, 1992; Schiffman et al., 1995; Birch, 1996, 1999; Hutteau et al., 1998; Lawless, 1998).”
BackgroundEQUISWEET MILK CHOCOLATES WITH INTENSE SWEETENERS USING TIME‐INTENSITY METHOD
MELO, L. L. M. M. D., Bolini, H. M. A., & Efraim, P. (2007) · Journal of Food Quality · doi:10.1111/j.1745-4557.2007.00177.x · Cited by 38
Lawless, H. T., & Heymann, H. (2010) · Food science text series · doi:10.1007/978-1-4419-6488-5_8 · Cited by 38
Self-citationOptimizing Synergism of Binary Mixtures of Selected Alternative Sweeteners
Heikel, B., Krebs, E., Köhn, E., et al. (2012) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.2012.00396.x · Cited by 36
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Schiffman, S. S., Sattely‐Miller, E. A., & Bishay, I. E. (2006) · Food Quality and Preference · doi:10.1016/j.foodqual.2006.04.007 · Cited by 35
Transdisciplinary Perspectives on Sweetness
Hayes, J. E. (2007) · Chemosensory Perception · doi:10.1007/s12078-007-9003-z · Cited by 34
“Regardless of the actual mechanism, the most welldocumented (and commercially important) example of synergy (e.g., Coca-cola Zero and Pepsi One) is that exhibited by acesulfame-K and aspartame ( Ayya and Lawless 1992; Keast et al. 2004; Schifferstein 1996; Schiffman et al. 1995), although this is by no means the only…”
BackgroundHalpern, B. P. (1997) · Elsevier eBooks · doi:10.1016/b978-012161958-9/50004-x · Cited by 31
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Choi, Y., Wong, R. R., Cha, Y. K., Park, T. H., Kim, Y., & Chung, S. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140343 · Cited by 32
Effect of Repeated Presentation on Sweetness Intensity of Binary and Ternary Mixtures of Sweeteners
Schiffman, S. S. (2003) · Chemical Senses · doi:10.1093/chemse/28.3.219 · Cited by 28
“Synergism occurs when the intensity of the mixture is greater than the theoretical sum of the intensities of the individual components (Frank et al., 1989; Ayya and Lawless, 1992; Verdi and Hood, 1993; Birch, 1996).”
BackgroundEvaluation of Sweetener Synergy in Humans by Isobole Analyses
Reyes, M. M., Gravina, S. A., & Hayes, J. E. (2019) · Chemical Senses · doi:10.1093/chemse/bjz056 · Cited by 28
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Lawless, H. T., & Heymann, H. (2010) · Food science text series · doi:10.1007/978-1-4419-6488-5_6 · Cited by 27
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von Eye, A., Schuster, C., & Rogers, W. M. (1998) · International Journal of Behavioral Development · doi:10.1080/016502598384261 · Cited by 21
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Wang, C., Liu, Y., Zhao, X., & Liu, B. (2022) · Applied Sciences · doi:10.3390/app12105096 · Cited by 18
“Firstly, the sweeteners used in these investigations may differ in source, purity and concentration, and the latter has been shown to be crucial for the resulted conclusions [19].”
BackgroundSearching for optimal low calorie sweetener blends in ternary & quaternary system
Jang, Y.-J., Chung, S., Kim, S.-B., & Park, S. (2021) · Food Quality and Preference · doi:10.1016/j.foodqual.2021.104184 · Cited by 18
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“Furthermore, Lawless and Stevens (1983) observed a partial cross adaptation with sucrose and aspartame, suggesting that these two sweeteners may share receptor site mechanisms (Ayya and Lawless, 1992).”
BackgroundResultInfluentialTowards an improved understanding of sweetener synergy
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Mora, M. R., Wijaya, F., Jiang, G., Gibney, P. A., & Dando, R. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16610 · Cited by 18
Schifferstein, H. N. J. (1996) · Chemical Senses · doi:10.1093/chemse/21.1.1 · Cited by 15
“According to Ayya and Lawless (1992), bitterness ratings for aspartame/acesulfameK mixtures are equal to or lower than those for the unmixed sweeteners, whereas the curvature in their functions seems larger (Figures 1-2).”
BackgroundBelloir, C., Jeannin, M., Karolkowski, A., et al. (2024) · Chemical Senses · doi:10.1093/chemse/bjae041 · Cited by 14
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“The evaluation of the intensity of both stimuli in the same trial avoided the halo-dumping effect [41,42].”
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Physiological and Psychological Foundations of Sensory Function
Lawless, H. T., & Heymann, H. (1999) · Springer eBooks · doi:10.1007/978-1-4615-7843-7_2 · Cited by 11
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Self-citationAnalysing and predicting synergy in sweetener blends
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“Time-intensity descriptions have indicated the importance of the basic mechanisms underlying perceived strength and persistence of sweetness in mixtures (Faurion et al., 1980; Ott et rrl., 1991; Ayya and Lawless, 1992; Bonnans and Noble, 1993).”
BackgroundContext effects at the level of the sip and bite
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“These findings are consistent with prior studies that combined an LCS with sugar to enhance perceived sweetness and reduce adaptation [15,16,34–37].”
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Metadata
- Authors
- Ayya, N., & Lawless, H. T.
- Affiliations
- Cornell University (US)
- Venue
- Chemical Senses
- Publisher
- Oxford University Press (OUP)
- Published
- 1992
- Volume
- 17
- Issue
- 3
- Pages
- 245-259
- ISSN
- 0379-864X (ISSN-L)
- 1464-3553
- OpenAlex
- W2010758013
- Cited by
- 90
- References
- 0
- Citations by year
- 2026: 2 · 2025: 2 · 2024: 3 · 2023: 3 · 2022: 1 · 2021: 3 · 2020: 1 · 2019: 5 · 2018: 2 · 2017: 2 · 2016: 1 · 2015: 1 · 2014: 2 · 2013: 2 · 2012: 4
- FWCI
- 0.88
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Chemical Senses (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diet, Metabolism, and Disease
- Keywords
- high-intensity sweeteners, sweetener mixtures, taste perception, sweetness perception, sensory evaluation, quantitative evaluation
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