About the Book

Sweet taste is often a critical component in a consumer's sensory evaluation of a food product. Optimizing Sweet Taste in Foods summarizes key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimized.

The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odor and taste ingredient interactions, and ways of measuring consumer perceptions of sweet taste. Part 2 discusses the main types of sweet tasting compounds: sucrose, polyols, low-calorie, and reduced-calorie sweeteners. The final part of the book looks at ways of improving the use of sweet-tasting compounds, including the range of strategies for developing new natural sweeteners, improving sweetener taste, optimizing synergies in sweetener blends, and improving the use of bulk sweeteners.

With its distinguished editor and international team of contributors, Optimizing Sweet Taste in Foods will be a standard reference for the food industry in improving low-fat and other foods.