2-(4-甲氧基苯氧基)丙酸锌的甜味抑制效果评价

作者：潘露云; 郑建仙

来源：中国,江西省,赣州市.

• 2-(4-甲氧基苯氧基)丙酸锌
• 甜味抑制剂
• 感官评定
• 抑制效果

　　Zinc 2-(4-methoxyphenoxy) propanoic acid (Zn-PMP) was synthesized by chemical method, with 2 (4-methoxyphenoxy) propanoic acid (HPMP) and zinc carbonate.The effects on inhibition of sweetness, bitterness, sour, salty and umami were measured by sensory assessment.Anti-sweetness efficiency on sucrose, fructose, glucose, aspartame, acesulfame-K and Na-saccharin was studied.Finally, the efficiency of Zn-PMP and HPMP was compared.The results showed that Zn-PMP was a potential sweetness inhibitor; the sweetness intensity was significantly reduced with 200 ppm Zn-PMP, while the other 4 basic tastes were not affected.Moreover, its inhibition on sucrose, glucose, fructose, aspartame, acesulfame-K was better than HPMP.and Na-saccharin.And the inhibition efficiency was nearly the same with HPMP, whereas it could reduce undesired tastes, namely, its flavor was better.

• 单位
  华南理工大学