참고문헌
- Gwak MJ, Chung SJ, Kim YJ, Lim CS. Relative sweetness and sensory characteristics of bulk and intense sweeteners. Food Sci. Biotechnol. 21: 889-894 (2012) https://doi.org/10.1007/s10068-012-0115-0
- Roh HJ, Kim SY, Kim SS, Oh DK, Han KY, Noh BS. Physicochemical properties of a low calorie sweetener, tagatose. Korean J. Food Sci. Technol. 31: 24-29 (1999)
- Kim P. Current studies on biological tagatose production using L-arabinose isomerase: a review and future perspective. Appl. Microbiol. Biot. 65: 243-249 (2004)
- Noh BS, Kim SY. Properties and application of erythritol. Food Sci. Indus. 33: 87-95 (2000)
- Yoon J, Kim H. Effect of xylitol and erythritol on the quality of yuza tea. Korean J. Soc. Cookery Sci. 19: 737-744 (2003)
- Frank GKW, Oberndorfer TA, Simmons AN, Paulus MP, Fudge JL, Yang TT, Kaye WH. Sucrose activates human taste pathways differently from artificial sweetener. Neuroimage 39: 1559-1569 (2008) https://doi.org/10.1016/j.neuroimage.2007.10.061
- Gregersen S, Jeppesen PB, Holst JJ, Hermansen K. Antihyperglycemic effects of stevioside in type 2 diabetic subjects. Metabolis. 53: 73-76 (2004) https://doi.org/10.1016/j.metabol.2003.07.013
- Barriocanal LA, Palacios M, Benitez G, Benitez S, Jimenez JT, Jimenez N, Rojas V. Apparent lack of pharmacological effect of steviol glycosides used as sweeteners in humans. A pilot study of repeated exposures in some normotensive and hypotensive individuals and in Type 1 and Type 2 diabetics. Regul. Toxicol. Pharm. 51: 37-41(2008)
- Schiffman SS, Booth BJ, Carr BT, Losee ML, Sattely-Miller EA, Graham BG. Investigation of synergism in binary mixtures of sweeteners. Brain Res. Bull. 38: 105-120 (1995) https://doi.org/10.1016/0361-9230(95)00062-J
- Kwon DJ, Chang YS, Jo KS, Kang YH. Effect of sugars addition on physiochemical characteristics and sensory evaluation of kimchi. Korean J. Food Nutr. 12: 608-614 (1999)
- Portmann MO, Kilcast D. Psychophysical characterization of new sweeteners of commercial importance for the EC food industry. Food Chem. 56: 291-302 (1996) https://doi.org/10.1016/0308-8146(96)00026-X
- Portmann MO, Kilcast D. Descriptive profiles of synergistic mixtures of bulk and intense sweeteners. Food Qual. Prefer. 9: 221- 229 (1998) https://doi.org/10.1016/S0950-3293(97)00071-2
- Samundsen JA. Has aspartame an aftertaste? J. Food Sci. 50: 1510-1512 (1985) https://doi.org/10.1111/j.1365-2621.1985.tb10518.x
- Redlinger PA, Setser CS. Sensory quality of selected sweeteners: aqueous and lipid model systems. J. Food Sci. 52: 451-454 (1987) https://doi.org/10.1111/j.1365-2621.1987.tb06637.x
- Kim H, Lee HS, Shin JY, Kim KO. Sensory properties and consumer acceptability of coffee drinks contained sucralose and acesulfame- K. Korean J. Food Sci. Technol. 39: 527-533 (2007)
- Chung SJ. Flavor release from ice cream during eating. Food Sci. Biotechnol. 16: 8-17 (2007)
- Drewnowski A, Shrager EE, Lipsky C, Stellar E, Greenwood MRC. Sugar and fat: Sensory and hedonic evaluation of liquid and solid foods. Physiol. Behav. 45: 177-183 (1989) https://doi.org/10.1016/0031-9384(89)90182-0
- Wiet SG, Ketelsen SM. Davis TR. Beyts PK. Fat concentration affects sweetness and sensory profiles of sucrose, sucralose, and aspartame. J. Food Sci. 58: 599-602 (1993) https://doi.org/10.1111/j.1365-2621.1993.tb04333.x
- Yau NJN, McDaniel MR, Bodyfelt FW. Sensory evaluation of sweetened flavored carbonated milk beverages. J. Dairy Sci. 72: 367-377 (1989) https://doi.org/10.3168/jds.S0022-0302(89)79118-9
- de Melo LLMM, Bolini HMA, Efraim P. Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates. Food Qual. Prefer. 20: 138-143 (2009) https://doi.org/10.1016/j.foodqual.2008.09.001
- Schifferstein HNJ, Verlegh PWJ. The role of congruency and pleasantness in odor-induced taste enhancement. Acta Psychol. 94: 87-105 (1996)
- Birch GG. Towards an improved understanding of sweetener synergy. Trends Food Sci. Tech. 7: 403-407 (1996) https://doi.org/10.1016/S0924-2244(96)10041-8
- Nahon DF, Roozen JP, de Graaf C. Sweetness flavour interactions in soft drinks. Food Chem. 56: 283-289 (1996) https://doi.org/10.1016/0308-8146(96)00025-8
- Baldwin RE, Korschgen BM. Intensification of fruit-flavors by aspartame. J. Food Sci. 44: 938-939 (1979) https://doi.org/10.1111/j.1365-2621.1979.tb08546.x
- Barbosa PC, Moraes HM, Bolini HMA. Different sweeteners in beverages prepared with instant and roasted ground coffee: Ideal and equivalent sweetness. J. Sens. Stud. 25: 215-225 (2010)
- Bcking M, Steinhart H. Headspace GC and sensory analysis characterization of the influence of different milk additives on the flavor release of coffee beverages. J. Agr. Food Chem. 50: 1529-1534 (2002) https://doi.org/10.1021/jf011117p
피인용 문헌
- Optimal sensory evaluation protocol to model concentration–response curve of sweeteners vol.62, 2014, https://doi.org/10.1016/j.foodres.2014.05.019
- Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems vol.74, 2015, https://doi.org/10.1016/j.foodres.2015.04.044
- Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view vol.64, 2017, https://doi.org/10.1016/j.tifs.2017.04.010
- Studies on the Physical Characteristics of Muffins with Tagatose and Sugar during Storage vol.25, pp.1, 2015, https://doi.org/10.17495/easdl.2015.2.25.1.176