Michael Nairn, Emmanuel Dukan, Uri Zehavi, Lyat Yaron; The water–sweet aftertaste of neohesperidin dihydrochalcone and thaumatin as a method for determining their sweet persistence. Chem Senses 1986; 11 (3): 361-370. doi: 10.1093/chemse/11.3.361
The water–sweet aftertaste produced in humans in response to tasting intensive sweeteners such as neohesperidin dihydrochalcone and thaumatin was studied. This water–sweet aftertaste increased with sweetener concentration and diminished with time. The decay in the sweet intensity–time relationships fitted a negative exponential function in a pattern similar to that which occurs when other methods for determining persistence are employed. Persistence time contants (T) were dependent upon the maximal perceived sweet intensity (Ip-max) observed at the initial time of tasting. The use of this procedure is proposed for determining persistence of intensive sweeteners under circumstances where controlled pH and temperature are desired.