Dihydrochalcone Sweeteners–Sensory and Stability Evaluation

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Abstract
SUMMARY— The sensory and stability properties of neohesperidin dihydrochalcone were evaluated. Combinations of neohesperidin dihydrochalcone with saccharin and cyclamate were tested for their effect on taste qualities in soft drink type products. A mixture in which neohesperidin dihydrochalcone contributed 25% of the total sweetness (saccharin 64% and cyclamate 11%) gave a taste sensation that was considered to be of good quality. Tests indicated that the presence of neohesperidin dihydrochalcone gave, for most tasters, an apparent increase in flavor. The ethoxy homolog, homoneohesperidin dihydrochalcone, gave the same effect as the neohesperidin dihydrochalcone.The stabilities of neohesperidin dihydrochalcone under a variety of conditions of manufacture, storage and use were studied. Research showed that the glycosidic compound was resistant to hydrolysis of the sugar moieties in solutions of various acids above pH 2 at normal temperatures.

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