Table 1. Potencies and Efficacies of Sweeteners.
|
EC50 (CI95%)
|
%Sucrose Maximum
|
|||
|---|---|---|---|---|
| Sweetener | Taste Quality | Palatability | Taste Quality | Palatability |
| Sucrose | 28 (13-61) | 53 (23-123) | 100 | 100 |
| Fructose | 204 (101-412) | 215 (112-468) | 100 | 100 |
| Glucose | 290 (175-480) | 265 (153-501) | 100 | 100 |
| Trehalose | >800 | >800 | ND | ND |
| Maltose | 41 (13-136) | 63 (36-101) | 89 | 97 |
| Sucralose | 9 (3-32) | 5 (wide) | 75 | 55 |
| Saccharin | 2 (1-3) | 1 (1-3) | 82 | 85 |
| Ace K | 3 (2-5) | 2 (1-4) | 90 | 94 |
| Glycyrrhizic Acid | 6 (1-27) | 5 (2-9) | 56 | 86 |
| Rebaudioside A | 0.2 (0.1-0.4) | 0.3 (0.1-0.5) | 83 | 79 |
| Stevioside | 0.3 (0.1-0.7) | 0.3 (0.1-0.9) | 78 | 75 |
| L-Glycine | 75 (55-91) | 63 (22-104) | 95 | 97 |
| SC 45647 | 0.01 (0.01-0.03) | 0.01 (0.01-0.04) | 100 | 100 |
Values were derived by non-linear regression of concentration–response data obtained from tests that each was limited to two test article sweeteners (in addition to sucrose). Potencies are given as EC50 in mM with 95% confidence intervals in parenthesis. Sweet-taste efficacy values are given as the maximum sucrose-appropriate lever responding relative to sucrose. Data for each sweetener are representative of data generated by at least two independent experiments. ND = not determined. “Wide” indicates that the curve fit did not yield an accurate confidence interval. See Figure S10 for plate configuration corresponding to the tests that generated the data for Table 1.