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John Smythe
Joshua N. Fletcher
Lore W. Kolberg
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John Smythe
Joshua N. Fletcher
Lore W. Kolberg
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Global Journal of Food Science and Technology

ISSN: 2408-5472 Vol. 5 (4), pp. 258-261, April, 2017

 

Short Communication

 

d-Allulose as a flavoring substance with flavor modifying properties

 

John E. Smythe, Joshua N. Fletcher, Lore W. Kolberg

 

Accepted 18 April, 2017

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.

Keywords: d-Allulose, flavoring substance, flavor modifying

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