Short CommunicationThe effect of modifying the distribution of sucralose and quinine on bitterness suppression in model gels

- The bitterness of model gels containing both quinine and sucralose was assessed.
- Sucralose suppressed bitterness in homogeneous systems containing both tastants.
- Separating quinine and sucralose within the gel had no influence on bitterness.
- Inhomogeneously distributing both tastants together increased bitterness.
- Inhomogeneously distributing the sucralose had no influence on bitterness.

This study investigated the effect of simultaneously manipulating the spatial distribution of a sweet masking agent and bitter tastant within gelatine-agar gels on bitterness suppression, using sucralose and quinine. Sixty subjects participated in a series of paired comparison tests comparing different gel designs containing both sucralose and quinine, against a homogeneous control gel of identical overall sucralose (0.3 mM) and quinine content (0.3 mM). Twenty subjects also determined the bitterness reduction achieved in the homogeneous control gel by the addition of 0.3 mM sucralose to 0.3 mM quinine. Separating quinine and sucralose into different portions of the gel had no influence on bitterness suppression. Inhomogeneously distributing the quinine and sucralose into the same parts of the gel reduced the effectiveness of bitterness suppression. Inhomogeneously distributing the sucralose, while maintaining a homogeneous distribution of quinine, had no influence on bitterness suppression. Although an inhomogeneous distribution of sucralose increased sweetness perception and the addition of sucralose (0.3 mM) was found to substantially reduce bitterness in the homogeneous control, bitterness suppression was not enhanced when distributing the masking agent (sucralose) inhomogeneously.