http://worldcat.org/entity/work/id/896923520

Optimising sweet taste in foods

Consumer acceptance or rejection of a food can often be due to its taste. Sweet taste is especially attractive to the consumer and it is important to optimise this quality in food products. A wide range of compounds can be used to sweeten foods and with todays interest in diet and health, calorific sweeteners are often replaced with non-nutritive alternatives. Producing a high quality food product using alternatives to sugar, though, is not straightforward as non-nutritive and low-calorie sweeteners do not have the same taste profiles and functional characteristics as sugar. With contribution.

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