دورية أكاديمية
The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion
| العنوان: | The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion |
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| المؤلفون: | Starkey, Dustin E, Wang, Zhuzhu, Brunt, Kommer, Dreyfuss, Lise, Haselberger, Philip A, Holroyd, Stephen E, Janakiraman, Kaushik, Kasturi, Prabhakar, Konings, Erik J M, Labbe, David, Latulippe, Marie E, Lavigne, Xavier, McCleary, Barry V, Parisi, Salvatore, Shao, Tony, Sullivan, Darryl, Torres, Marina, Yadlapalli, Sudhakar, Vrasidas, Ioannis |
| المصدر: | Journal of AOAC INTERNATIONAL ; volume 105, issue 2, page 333-345 ; ISSN 1060-3271 1944-7922 |
| بيانات النشر: | Oxford University Press (OUP) |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | Pharmacology, Agronomy and Crop Science, Environmental Chemistry, Food Science, Analytical Chemistry |
| الوصف: | The Codex Alimentarius Commission, a central part of the joint Food and Agricultural Organization/World Health Organizations Food Standards Program, adopts internationally recognized standards, guidelines, and code of practices that help ensure safety, quality, and fairness of food trade globally. Although Codex standards are not regulations per se, regulatory authorities around the world may benchmark against these standards or introduce them into regulations within their countries. Recently, the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) initiated a draft revision to the Codex standard for follow-up formula (FUF), a drink/product (with added nutrients) for young children, to include requirements for limiting or measuring the amount of sweet taste contributed by carbohydrates in a product. Stakeholders from multiple food and beverage manufacturers expressed concern about the subjectivity of sweetness and challenges with objective measurement for verifying regulatory compliance. It is a requirement that Codex standards include a reference to a suitable method of analysis for verifying compliance with the standard. In response, AOAC INTERNATIONAL formed the Ad Hoc Expert Panel on Sweetness in November 2020 to review human perception of sweet taste, assess the landscape of internationally recognized analytical and sensory methods for measuring sweet taste in food ingredients and products, deliver recommendations to Codex regarding verification of sweet taste requirements for FUF, and develop a scientific opinion on measuring sweet taste in food and beverage products beyond FUF. Findings showed an abundance of official analytical methods for determining quantities of carbohydrates and other sweet-tasting molecules in food products and beverages, but no analytical methods capable of determining sweet taste. Furthermore, sweet taste can be determined by standard sensory analysis methods. However, it is impossible to define a sensory intensity reference value for sweetness, ... |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1093/jaoacint/qsac005 |
| DOI: | 10.1093/jaoacint/qsac005/42232749/qsac005.pdf |
| الإتاحة: | https://doi.org/10.1093/jaoacint/qsac005Test https://academic.oup.com/jaoac/article-pdf/105/2/333/42901165/qsac005.pdfTest |
| حقوق: | https://creativecommons.org/licenses/by/4.0Test/ |
| رقم الانضمام: | edsbas.C7ADD897 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1093/jaoacint/qsac005 |
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