Effects of the bitter additives naringin and sucrose octa-acetate on sweet persistence and sweet quality of neohesperidin dihydrochalcone

The maximal perceived sweet intensity (Ip_max) and the sweet persistence constant (T) of neohesperidin dihydrochalcone (NHD), were significantly reduced in a mixture containing naringin (NAR), a bitter flavone analog of NHD Sucrose octa-acetate (SOA), another bitter stimulus, reduced the Ip_max of NHD in mixtures, but no appreciable decrease in T values was found. Linear regression analyses performed on the IP_max data of either NHD + NAR or NHD + SOA (logIp_max versus log concentration) produced slope values lower than those of NHD alone. Moreover, taste similarity experiments revealed that the mixture of NHD + NAR was located further than NHD from the sugar area in the multi-dimensional scaling (MDS) map. It is concluded that the reduction in Tvalues of NHD by NAR was apparently related to the reduced Ip_max levels and that such a mixture produces a sweet quality inferior to that of NHD.