Determination of Artificial Sweeteners and Fading of Sweet Taste in Nonalcoholic Drinks

Page: 171

J. Karovičováa, J. Lehkoživováa, Z. Kohajdováa, and M. Suhajb

a Department of Food Technology, Facukty of Chemical and Food Technology, Slovak Technical University, Bratislava, b Food Research Institute, Bratislava


Artificial sweeteners in nonalcoholic drinks were determined by capillary isotachophoresis. The admissible cyclamate content was exceeded by 3-115 mg l−1. Drinks containing artificial sweeteners showed a higher intensity and longer fading of sweet taste.


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