The study authors measured receptor activities, investigated the perceptual sweetness-enhancing effect of binary sweetener mixtures and identified bitter receptor reducers. Adobe Stock
研究员测量了受体活动，研究了二元甜味剂混合物对感知甜味的增强作用，并确定了苦味受体抑制剂。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.
《食品化学家杂志》计划在其2024年11月版中发表题为《二元甜味剂混合物中的甜-苦味觉相互作用：味觉受体活动与感官感知之间的关系》的研究。该研究由Yoonha Choi、Run Rou Wong、Yeon Kyung Cha、Tai Hyun Park、Yuri Kim和Seo-Jin Chung撰写。
研究亮点
Measured the sweet and bitter taste receptor activities of binary sweeteners
测量了二元甜味剂的甜味和苦味受体活动
Investigated the perceptual sweetness-enhancing effect of binary sweetener mixtures
研究了二元甜味剂混合物对感知甜味的增强作用
Monosaccharides reduced bitter receptor activation by high-potency sweeteners
单糖减少了高效甜味剂引起的苦味受体激活
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.
本研究调查了不同二元甜味剂混合物对甜味增强的影响及其与甜味或苦味受体的相互作用，重点关注感官感知和受体活动。将乙酰磺胺酸钾或糖精与阿洛酮糖、天冬甜素、赤藓糖醇、果糖、葡萄糖或蔗糖混合，以达到目标蔗糖甜度。评估了这些混合物对甜味和苦味受体（在人类胚胎肾−293细胞中）以及感官味道强度的影响。在某些情况下，观察到甜味受体水平的甜味增强，并且几种单糖减少了乙酰磺胺酸钾或糖精引起的苦味受体活动。将乙酰磺胺酸钾或糖精与六种甜味剂中的任何一种结合，在感知上增强了甜味（50:50比例下为60% ∼ 100%），这与固有苦味的减少（50:50比例下为−35% ∼ −63%）相关。这一发现表明，由于单糖减轻了高效甜味剂引起的苦味受体激活，因此甜味感知可能增加。
