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Study Title and Description

Sensory characteristics and relative sweetness of tagatose and other sweeteners.



Key Questions Addressed
1 What are the association between low-calorie sweeteners and health?
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Primary Publication Information
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TitleData
Title Sensory characteristics and relative sweetness of tagatose and other sweeteners.
Author Fujimaru T, Park JH, Lim J.
Country Dept of Food Science & Technology, Oregon State Univ, Corvallis, OR 97331, USA.
Year 2012
Numbers Pubmed ID: 22908895

Secondary Publication Information
There are currently no secondary publications defined for this study.


Extraction Form: LCS-RCT
Design Details
Question... Follow Up Answer Follow-up Answer
Population Adults
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Intervention/Exposure Sucralose, erythritol, rebaudioside A
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Comparator Sucrose
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LCS vs sugar/ or others 1
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Outcomes Ratings of the perceived intensities (each beverage at increasing ; concentrations) of the 5 attributes sequentially in the order of ; sweetness; bitterness; astringency; chemical-like sensations; and sweet ; aftertaste on the gLMS (a ratio scale); Relationship between each concentration and sweetness intensity of each sweetener; and in comparison to ratings with sucrose
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Study Design RCT-c
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Country/Region US
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Age (mean or range) 25.4
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Age 25.4
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% Male 0.276
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BMI nr
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Intervention Form Beverage
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Sample size 34
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Number analyzed (intervention) 34
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Number analyzed (control) 34
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Baseline health healthy
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Baseline health (coded) Healthy
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Duration 2 days
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Duration (coded) 2 day - 1 month
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brain 1
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glycaemia 0
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appetite 1
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dietary 0
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bodyweight 0
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Primary (Most important outcome) taste
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Hypotheses/Aim(s) of Study To elucidate the sensory characteristics and relative sweetness of tagatose in simple aqueous solutions across a wide range of concentrations that are commonly encountered in foods and beverages. The present study also included erythritol, rebaudioside A and sucralose.
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Funding source NR
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Funding(coded) nr
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Internal
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Results & Comparisons

No Results found.