Skip to main content

Advertisement

Springer Nature Link
Log in

Relative sweetness and sweetness quality of phyllodulcin [(3R)-8-Hydroxy-3-(3-hydroxy-4-methoxyphenyl)-3,4-dihydro-1H-isochromen-1-one]

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Phyllodulcin, a sweet-tasting compound extracted from Hydrangea macrophylla var. thunbergii, has recently received attention as a natural intense alternative sweetener with beneficial health effects. This study was conducted to determine the sweetness potency of phyllodulcin, relative to that of sucrose and to elucidate its sensory profile. Phyllodulcin solution was prepared by dissolving it in 1% ethanol (v/v) at 50°C. Relative sweetness to that of 3% sucrose in 1% ethanol solution was determined using the two-alternative forced-choice test. The sensory profile was obtained based on the descriptive analysis of 10 trained panelists. The relative sweetness of phyllodulcin was 434.8. Phyllodulcin was characterized by its bitterness, alcohol flavor, cooling sensation, and astringent aftertaste, but the persistence and onset of the sweetness of phyllodulcin were similar to those of sucrose. Further studies are required to improve the sweetness quality of phyllodulcin for facilitating its use in industrial applications by reducing its unfavorable flavor attributes.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+
from $39.99 /Month
  • Starting from 10 chapters or articles per month
  • Access and download chapters and articles from more than 300k books and 2,500 journals
  • Cancel anytime
View plans

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Explore related subjects

Discover the latest articles and news from researchers in related subjects, suggested using machine learning.

References

  1. Howard BV, Wylie-Rosett J. Sugar and cardiovascular disease. A statement for healthcare professionals from the committee on nutrition of the council on nutrition, physical activity, and metabolism of the American Heart Association. Circulation 106: 523–527 (2002)

    Google Scholar 

  2. Avena NM, Rada P, Hoebel BG. Evidence for addiction: Behavioral and neurochemical effects of intermittent, excessive sugar intake. Neurosci. Biobehav. R. 32: 20–39 (2008)

    Article  CAS  Google Scholar 

  3. Sardesai VM, Waldshan TH. Natural and synthetic intense sweeteners. J. Nutr. Biochem. 2: 236–244 (1991)

    Article  CAS  Google Scholar 

  4. Padmini P, Ahuja S, Sriram K. Non-nutritive sweeteners: Review and update. Nutrition 29: 1293–1299 (2013)

    Article  Google Scholar 

  5. Kinghorn AD, Kaneda N, Baek N, Kennelly EJ, Soejarto DD. Noncarcinogenic intense natural sweeteners. Med. Res. Rev. 18: 347–360 (1998)

    Article  CAS  Google Scholar 

  6. Pawar RS, Krynitsky AJ, Rader JL. Sweeteners from plants-with emphasis on Stevia rebaudiana (Bertoni) and Siraitia grosvenorii (Swingle). Anal. Bioanal. Chem. 405: 4397–4407 (2013)

    Article  CAS  Google Scholar 

  7. Mizutani K, Tanaka O. Use of stevia rebaudiana sweeteners in Japan. pp. 178–195. In: Stevia Kinghorn AD (ed). Taylor and Francis Inc, New York, NY, USA (2002).

  8. Prakash I, Dubois GE, Clos JF, Wilkens KL, Fosdick LE. Development of rebiana, a natural, non-caloric sweetener. Food Chem. Toxicol. 46(Suppl 7): S75–S82 (2008)

    Article  CAS  Google Scholar 

  9. Lemus-Mondaca R, Vega-Galvez A, Zura-Bravo L, Ah-Hen K. Stevia Rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects. Food Chem. 132: 1121–1132 (2012)

    Article  CAS  Google Scholar 

  10. Zhang M, Yang H, Zhang H, Wang Y, Hu P. Development of a process for separation of mogroside V from Siraitia grovenorii by macroporous resins. Molecules 16: 7288–7301 (2011)

    Article  CAS  Google Scholar 

  11. Kinghorn AD, Compadre CM. Less common high-potency sweeteners. pp. 224–246. In: Alternative Sweeteners. Nabor LO (ed). CRC Press, Boca Raton, FL, USA (2012)

    Google Scholar 

  12. Takasaki M, Konoshima T, Murata Y, Sugiura M, Nishino H, Tokuda H, Matsumoto K, Kasai R, Yamasaki K. Anticarcinogenic activity of natural sweeteners, cucurbitane glycosides, from Momordica grosvenorii. Cancer Lett. 198: 37–42 (2003)

    Article  CAS  Google Scholar 

  13. Takeo E, Yoshida H, Tada N, Shingu T, Matsuura H, Murata Y, Yoshikawa S, Ishikawa T, Nakamura H, Ohsuzu F, Kohda H. Sweet elements of Siraitia grosvenori inhibit oxidative modification of low-density lipoprotein. J. Atheroscler. Thromb. 9: 114–120 (2002)

    Article  CAS  Google Scholar 

  14. U.S. Food and Drug Administration (USFDA). Agency response letter GRAS Notice No. GRN 000359. April. 11, 2011. Available from: http://www.fda.gov/ ForConsumers/Comsum erUpdates/ucm253511.htm. Accessed Jan. 3, 2015.

  15. Tate & Lyle. PurefruitTM products and potency. Available from: http:// www.purefruit.com. Accessed Nov. 30, 2014.

  16. Yamahara J, Miki A, Tsukamoto K, Ueno A, Murakami N, Yoshikawa M. Development of bioactive functions in hydrangeae dulcis folium. IV. Inhibitory effects of phyllodulcin and hydrangenol on lipid peroxidation. Nat. Med. 49: 84–87 (1995)

    CAS  Google Scholar 

  17. Yamahara J, Matsuda H, Shimoda H, Ishikawa H, Kawamori S, Wariishi N, Harada E, Murakami N, Yoshikawa M. Development of bioactive functions in hydrangeae dulcis folium. II. Antiulcer, antiallergy, and cholagoic effects of the extract from hydrangeae dulcis folium. Yakugaku Zasshi. 114: 401–413 (1994)

    CAS  Google Scholar 

  18. Lee HJ, Kim MC, Um BH, Kim CY. Determination of phyllodulcin from sweet Hydrangea leaves by subcritical water extraction and high performance liquid chromatographic analysis. J. Liq. Chromatogr. R. T. 31: 1306–1313 (2008)

    Article  CAS  Google Scholar 

  19. Bassoli A, Laureati M, Borgonovo G, Morini G, Servant G, Pagliarini E. Isovanillic sweeteners: Sensory evaluation and in vitro assay with human sweet taste receptor. Chemosens Percept. 1: 174–183 (2008)

    Article  Google Scholar 

  20. Kim MJ, Yoo SH, Jung SW, Park MK, Hong JH. Relative sweetness, sweetness quality, and temporal profile of xylooligosaccharides and luo han guo (Siraitia grosvenorii) extract. Food Sci. Biotechnol. 24: 965–973 (2015)

    Article  CAS  Google Scholar 

  21. Heikel B, Krebs E, Kohn E, Busch-stockfisch M. Optimizing synergism of binary mixtures of selected alternative sweeteners. J. Sens. Stud. 27: 295–303 (2012)

    Article  Google Scholar 

  22. Gwak MJ, Chung SJ, Kim YJ, Lim CS. Relative sweetness and sensory characteristics of bulk and intense sweeteners. Food Sci. Biotechnol. 21: 889–894 (2012)

    Article  CAS  Google Scholar 

  23. Lawless HT, Heymann H. Sensory evaluation of food: Principles and practices. 2nd ed. Springer, New York, NY, USA. pp. 203–281 (2010)

    Google Scholar 

  24. Husson F, Le S, Pages J. Principal component analysis (PCA). pp. 46–51. In: Exploratory Multivariate Analysis by Example using R. Husson F, le S, Pagrs J (eds). CRC Press, Boca Raton, FL, USA (2011)

    Google Scholar 

  25. Schiffman SS, Booth B J, Losee ML, Pecore S D, Warwick Z S. B itterness of sweeteners as a function of concentration. Brain Res. Bull. 36: 505–513 (1995)

    Article  CAS  Google Scholar 

  26. Cardello HMAB, Da Silva MAPA, Damasio MH. Measurement of the relative sweetness of stevia extract, aspartame, and cyclamate/saccharin blend as compared to sucrose at different concentrations. Plant Food Hum. Nutr. 54: 119–130 (1999)

    Article  CAS  Google Scholar 

  27. Fujimaru T, Park JH, Lim JY. Sensory characteristics and relative sweetness of tagatose and other sweeteners. J. Food Sci. 77: S323–S328 (2012)

    Article  CAS  Google Scholar 

  28. Aidoo RP, Depypere F, Afoakwa EO, Dewetttinck K. Industrial manufacture of sugar free chocolates-applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends Food Sci. Tech. 32: 84–96 (2013)

    Article  CAS  Google Scholar 

  29. Calvino AM. Perception of sweetness: The effects of concentration and temperature. Physiol. Behav. 36: 1021–1028 (1986)

    Article  CAS  Google Scholar 

  30. Schiffman SS, Sattely-Miller EA, Graham BG, Bennett JL, Booth BJ, Desai N, Bishay I. Effect of temperature, pH, and ions on sweet taste. Physiol. Behav. 68: 469–481 (2000)

    Article  CAS  Google Scholar 

  31. Scinska A, Koros E, Habrat B, Kukwa A, Kostowki W, Bienkowski P. Bitter and sweet components of ethanol taste in humans. Drug Alcohol Depen. 60: 199–206 (2000)

    Article  CAS  Google Scholar 

  32. Drake MA, Yates MD, Gerard PD, Delahunty CM, Sheehan EM, Turnbull RP, Dodds TM. Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America. Int. Dairy J. 15: 473–483 (2005)

    Article  Google Scholar 

  33. Palazzo AB, Carvalho MAR, Efraim P, Bolini HMA. The determination of isosweetness concentrations of sucralose, rebaudioside and neotame as sucrose substitutes in new diet chocolate formulations using the timeintensity analysis. J. Sens. Stud. 26: 291–297 (2011)

    Article  Google Scholar 

  34. Kim WJ, Chung NY. Effect of temperature and pH on thermal stability of aspartame. Korean J. Food Sci. Techol. 28: 311–315 (1996)

    Google Scholar 

  35. Kroyer G. Stevioside and stevia-sweetener in food: Application, stability and interaction with food ingredients. J. Verbr. Lebensm. 5: 225–229 (2010)

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food and Nutrition, Kookmin University, Seoul, 02707, Korea

    Min-Ji Kim & Jae-Hee Hong

  2. Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 05006, Korea

    Sang-Ho Yoo & Yang Kim

Authors
  1. Min-Ji Kim
    View author publications

    Search author on:PubMed Google Scholar

  2. Sang-Ho Yoo
    View author publications

    Search author on:PubMed Google Scholar

  3. Yang Kim
    View author publications

    Search author on:PubMed Google Scholar

  4. Jae-Hee Hong
    View author publications

    Search author on:PubMed Google Scholar

Corresponding author

Correspondence to Jae-Hee Hong.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kim, MJ., Yoo, SH., Kim, Y. et al. Relative sweetness and sweetness quality of phyllodulcin [(3R)-8-Hydroxy-3-(3-hydroxy-4-methoxyphenyl)-3,4-dihydro-1H-isochromen-1-one]. Food Sci Biotechnol 25, 1065–1072 (2016). https://doi.org/10.1007/s10068-016-0172-x

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-016-0172-x

Keywords