抄録
Erythritol is a kind of tetrahydric sugar alcohol, has low calory and does not induce tooth decay. In our previous paper, the characteristics of sweetness of erythritol and other sweeteners were compared with those of sucrose by sensory test. The characteristics of sweetness of erythritol were similar to those of sucrose. When erythritol was used together with aspartame, the characteristics of sweetness were the closest to those of sucrose.
In this paper, we examined the characteristics of sweetness of different mixture ratio of erythritol and sucrose by sensory test. In addition, taste preferences of erythritol in several cookings were compared with those of sucrose by ranking test.
Results obtained were as follows:
1. Sample 1 (sweet rate of erythritol was 25%, i. e.25% of total sweetness was provided by erythritol, the rest by sucrose) was preferred to sample 4 (sweet rate of erythritol was 100%) in terms of astringency and overall significantly. However, no significant difference was observed among sample 1-4 in terms of other items.
2. The taste preference by ranking test showed no significant difference among samples when erythritol was used in lemon squash and jelly.
3. On the other hand, ice cream containing erythritol as a only sweetener was not preferred significantly in terms of aftertaste and overall.
4. It was not useful to substitute erythritol for sucrose in mizuyokan whose sucrose content was very high.
5. Shiruko whose sweet rate of erythritol was 40% was poor in aftertaste and was not preferred.
6. As a result of several test cookings with low sweetness, erythritol was possible to be used in place of sucrose.
