The leaves of Lithocarpus litseifolius (Hance) Chun are rich in sweet substances and functional components, and have high development value.However, its sweetness comes with drawbacks like slow onset, long duration with bitter aftertaste, and poor taste coordination when blended with other materials, which restricts its industrial application.In order to systematically study the sweet characteristics and modulation methods, nine samples of L. litseifolius from different production areas were used as materials in this study.A sensory evaluation group was established, core taste description words were screened, and a sensory profile was drawn to analyze its static sweetness characteristics.The time-intensity method was applied to analyze its dynamic sweetness characteristics, and the regulatory effects of sucrose, fructose, and acesulfame-K on its dynamic sweetness were investigated.The results showed that the core taste description words of L. litseifolius were sweetness, bitterness, astringency, mellow, refreshing, clear sweetness, and after-bitterness, and the taste sensory profiles of samples from different production areas showed obvious characteristic differences.The dynamic sweetness curve of L. litseifolius presented a characteristics of “broad peak and long tail”, with a delayed peak time of sweetness perception and a long duration of sweetness.All three sweeteners were found to accelerate the onset of sweetness perception and enhance its intensity;however, their effects on sweetness duration were different.Sucrose could prolong the duration of sweetness, yet the increase slows down when the addition amount exceeds 0.8% (mass fraction).Both fructose and acesulfame-K could shorten the duration of sweetness, with acesulfame-K having a smaller impact on the duration compared to fructose.This study provides a scientific basis and practical reference for the in-depth development and precise flavor modulation of L. litseifolius.
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