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None of the current sweeteners match sucrose in terms of sweet taste quality or temporal characteristics. In fact, the sensory performance of a sweetener changes over time and it could interact with other stimuli. Time-intensity (t-I) and temporal of dominance sensation (TDS) are both dynamic sensory methods, but they give different and complementary information: t-I focuses on the evolution of the intensity of one attribute, whereas TDS is a descriptive multi-attribute methodology that deals with the interactions among attributes.The objectives of this study were to describe the sweetness temporal profile of a new protein-based sweetener, MNEI, and to compare it with that of aspartame, saccharin and sucrose. First, equi-sweetness values of MNEI and of three sweeteners were determined. Then, those concentrations were investigated: the intensity of sweetness over time was evaluated in aqueous solutions by the t-I method; the interaction between sweetness and other sensory stimuli was evaluated in more complex solutions, containing flavoring and acidifying agents, by means of the TDS method. t-I results showed that the sweetness provided by MNEI decreased later than the others, in different times, and it was not extinguished completely, whereas TDS results showed that the dominant attributes of model beverages were almost the same for all sweeteners. PRACTICAL APPLICATIONSThe structure of MNEI is completely compatible with that of natural proteins. This protein determines a sensory performance similar to that of other studied sweeteners, especially aspartame, but has been proven to be stable in heat treatment and pH changes. No off-flavor that generally characterizes many highintensity sweeteners (HIS) was detected when tested by the assessors. Indeed, even if the sweetness imparted by MNEI was perceived later than the sweetness provided by sucrose, in the presence of other stimuli, no significant differences were detected. These properties could make MNEI a good choice as HIS for low-calorie beverages and dairy products.

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This research focuses on the sensory characterization of modified monellin protein (MNEI), extracted from the plant Dioscoreophyllum cumminsii. The specific objective of this study was to determine the detection threshold (DT) and recognition threshold (RT) of MNEI in different conditions typical of beverage processing and beverage consumption. The following effects on DT and RT were evaluated: mineral content, serving temperature of the product, pH and thermal treatment. A selected panel of 14 assessors evaluated the DT and RT of MNEI by using a modified version of difference from the reference method. Through the modified method, assessors were also asked to give qualitative information about the perceived taste. MNEI DT and RT were effectively obtained though this modified method. This study confirms that MNEI is a natural high‐potency sweetener because the sweet taste RT is about 3,000 times lower than the sweet taste RT of the sucrose measured with the same assessors. Besides, both mineral content and serving temperature affected MNEI DT, whereas pH and thermal treatment did not affect the perceived sweetness. The modified version of difference from the reference method was useful for RT determination. Practical Application This study represents the first step of modified monellin protein (MNEI) sensory characterization. Because MNEI is a high‐potency sweetener, it could be used in the beverage industry, meeting consumer needs for low‐calorie content. Although sweeteners are not consumed at their threshold concentrations, the data in this article are an important scientific contribution to the knowledge of MNEI sensory performance.