Global Journal of Food Science and Technology received 193 citations as per Google Scholar report
John E. Smythe, Joshua N. Fletcher, Lore W. Kolberg
Flavoring substances are essential in the production of hedonically pleasant foods and beverages. A group of flavoring substances that is garnering increased interest is those that modify other flavors. In this study a rare sugar, D-allulose, also known as D-psicose, when used below its sweetness threshold of 2.70% in solution, was shown to possess flavor modifying properties in a beverage matrix. In particular, 1.50% D-allulose was shown to modify 0.20% cotton candy and 0.20% salted caramel flavors in water. This suggests that D-allulose acts as a flavoring substance with flavor modifying properties (FMP) when used at a level below its sweetness threshold.
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