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[The chemical senses of smell and taste in the course of life - changes of smell and taste perception].

Based on own experiments and on the results of other laboratories changes of olfactory and gustatory perception throughout the life span are discussed. Similar to other modalities gustatory and olfactory thresholds generally rise while age increases. Certain gustatory substances (amino acids), however, show a decrease of thresholds if 70 years old subjects are compared with 20 years old ones. Preference for certain odorants (strawberry, vanillin) are reported to increase in higher age (after initial higher peaks in young age).

Adolescent↗
PubMed1995

[The psychophysics of sweet taste. 7. New determination of sweet taste parameters of acesulfame, aspartame, cyclamate, saccharin, glucose and sorbitol].

By means of a new method (double staircase) concentration pairs of equal intensity for the sweet compounds acesulfame-K, aspartame, cyclamate-Na, saccharine-Na, dextrose and glucitol were determined with sucrose on 6 or 7 equidistant scaled levels, respectively, with 4 repetitions. The parameters maximal intensity Rm, the concentration coefficient b and the mean Rm/b, respectively, are calculated for each substance from the known parameters for sucrose using the exponential function R = Rm(1-e-bS/Rm), which describes the sweetness intensity R in dependence of the concentration S. For exact determination of the maximal intensity the upper concentration level was fixed at very high degree. Additionally, the relative sweetness of each concentration level of each substance is calculated. In all cases the exponential function is valid without limitation. The statistical parameters are homogenous and are laying within the applied staircase method. Systematical deviations could not be found.

Adult↗
PubMed1975

Structure-taste relationship of some sweet-tasting dipeptide esters.

The sweetness of dipeptide esters, structurally related to L-aspartyl-L-phenylalanine methyl ester (Aspartame), depends among other things on molecular size. This paper describes a method for predicting whether a dipeptide ester is sweet or not with the aid of atomic models. The method is based on the determination of the size, length and shape of the side chain (R) of the amino-acid ester attached to L-aspartic acid. We measured the side chains of 28 dipeptide esters, 13 of which were synthesized and evaluated for sweetness in our laboratory. Data of the other esters were taken from the literature. Twentyone dipeptide esters were sweet; the size and length of the side chains could be correlated with the degree of sweetness. An ester is sweet provided the length of the side chain (R) is between 4.8 and 8.8 A, and its size greater than or equal to 29 A; as for shape of R in sweet esters, there were two maxima in space filling at about 2 and 4 A or about 3 and 5 A from the asymmetric carbon atom.

Aspartame↗