The study authors measured receptor activities, investigated the perceptual sweetness-enhancing effect of binary sweetener mixtures and identified bitter receptor reducers.?Adobe Stock

研究員測(cè)量了受體活動(dòng)，研究了二元甜味劑混合物對(duì)感知甜味的增強(qiáng)作用，并確定了苦味受體抑制劑。Adobe Stock

The Food Chemist Journal is set to publish the "Sweet–bitter Taste Interactions?in Binary Mixtures of Sweeteners: Relationship Between Taste Receptor Activities and Sensory Perception" study in its November 2024 edition. The study is authored by Yoonha Choi, Run Rou Wong, Yeon Kyung Cha, Tai Hyun Park, Yuri Kim and Seo-Jin Chung.

《食品化學(xué)家雜志》計(jì)劃在其2024年11月版中發(fā)表題為《二元甜味劑混合物中的甜-苦味覺(jué)相互作用：味覺(jué)受體活動(dòng)與感官感知之間的關(guān)系》的研究。該研究由Yoonha Choi、Run Rou Wong、Yeon Kyung Cha、Tai Hyun Park、Yuri Kim和Seo-Jin Chung撰寫。

Study Highlights

研究亮點(diǎn)

Measured the sweet and bitter taste receptor activities of binary sweeteners

測(cè)量了二元甜味劑的甜味和苦味受體活動(dòng)

Investigated the perceptual sweetness-enhancing effect of binary sweetener mixtures

研究了二元甜味劑混合物對(duì)感知甜味的增強(qiáng)作用

Monosaccharides reduced bitter receptor activation by high-potency sweeteners

單糖減少了高效甜味劑引起的苦味受體激活

Abstract

摘要

This study investigated the effects of various binary sweetener mixtures on sweetness enhancement and their interactions with sweet or bitter taste receptors, focusing on sensory perception and receptor activity. Acesulfame K or saccharin was mixed with allulose, aspartame, erythritol, fructose, glucose, or sucrose to match a target sucrose sweetness. The effects of the mixtures on sweet and bitter taste receptors (in the human embryonic kidney ?293 cells) and sensory taste intensities were evaluated. Sweetness enhancement at the sweet taste receptor level was observed in some cases, with several monosaccharides reducing the acesulfame K- or saccharin-induced bitter taste receptor activity. Combining acesulfame K or saccharin with any of the six sweeteners perceptually enhanced sweetness (60%?～?100% in 50:50 ratio), correlating with a reduction in inherent bitterness (?35%?～??63% in 50:50 ratio). This finding suggests that sweetness perception likely increased because the monosaccharides mitigate the activation of bitter receptors caused by high-potency sweeteners.

本研究調(diào)查了不同二元甜味劑混合物對(duì)甜味增強(qiáng)的影響及其與甜味或苦味受體的相互作用，重點(diǎn)關(guān)注感官感知和受體活動(dòng)。將乙酰磺胺酸鉀或糖精與阿洛酮糖、天冬甜素、赤蘚糖醇、果糖、葡萄糖或蔗糖混合，以達(dá)到目標(biāo)蔗糖甜度。評(píng)估了這些混合物對(duì)甜味和苦味受體（在人類胚胎腎?293細(xì)胞中）以及感官味道強(qiáng)度的影響。在某些情況下，觀察到甜味受體水平的甜味增強(qiáng)，并且?guī)追N單糖減少了乙?；前匪徕浕蛱蔷鸬目辔妒荏w活動(dòng)。將乙?；前匪徕浕蛱蔷c六種甜味劑中的任何一種結(jié)合，在感知上增強(qiáng)了甜味（50:50比例下為60% ～ 100%），這與固有苦味的減少（50:50比例下為?35% ～ ?63%）相關(guān)。這一發(fā)現(xiàn)表明，由于單糖減輕了高效甜味劑引起的苦味受體激活，因此甜味感知可能增加。