Year: 1982
Type: article
Abstract: Direct determination was made of stevioside [I], steviolbioside [II], rebaudioside B [III], dulcoside A [IV], rebaudioside C [V], and stevioside A3 [VI] with thin layer densitometry on the silica gel plate. Intensity of sweetness of the mixture of these glycosides was shown as stevioside value (StV) calculated by the following equation; Stevioside value (StV)=1.00×[I]+0.84×[II]+1.13×[III]+0.13×[IV]+0.77×[V]+1.38×[VI] (1) in which numeral means relative intensity of sweetness of each glycoside and the number in bracket means the content of each glycoside.
Source: Nippon Nōgeikagaku Kaishi
Institution: Kindai University
Language: Japanese
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W4235019643