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D-Allulose as a flavoring substance with flavor modifying properties

Abstract

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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