Abstract:

In the present study, the masking effect of β-cyclodextrin on the unpleasant taste of acesulfame K was
investigated. Sweetness measurement and sensory evaluation showed that the addition of appropriate amount of
β-cyclodextrin increased the sweetness of acesulfame K and reduced the lingering bitterness. UV and infrared analysis
demonstrated that inclusion of acesulfame K by β-cyclodextrin which played a positive role in improving the taste of
acesulfame K.

Key words: acesulfame K；&beta, -cyclodextrin；sweetness；inclusion