Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M)

Abstract

Rebaudioside (Reb) D and M are the recent focus of the food industry to address the bitter taste challenge of Reb A, which is the most commonly used steviol glycoside in natural sweetener stevia. This study evaluated the sensory characteristics of Reb A, D, and M, compared to 14% (w/v) sucrose, using a consumer panel and explored the relationship between 6-n-Propylthiouracil (PROP) taster status (i.e., non-tasters, medium tasters, supertasters) and the perceived intensity of sweet and bitter tastes of the three steviol glycosides. A total of 126 participants evaluated the intensities of in-mouth, immediate (5 s after expectorating), and lingering (1 min after expectorating) sweetness and bitterness of 0.1% Reb A, D, M, and 14% sucrose and described the aftertaste of the sweeteners by using a check-all-that-apply (CATA) question. The results showed that in-mouth sweetness and bitterness of Reb D and M were not significantly different from sucrose, unlike Reb A which showed significant bitterness. However, Reb D and M showed more intense lingering sweetness than sucrose. The CATA analysis resulted that Reb D and M were closer to positive attribute terms and also to sucrose than Reb A, but Reb D and M were still considered artificial, which may cause them to be perceived negatively. When comparing among PROP taster groups, no significant differences in the perceived sweetness and bitterness of the three steviol glycosides were found. This study generates important information about Reb A, D, and M for the food industry, especially working with products formulated to deliver reductions in sugar using a natural high-intensity sweetener, stevia.

Effects of gastrointestinal delivery of non-caloric tastants on energy intake: a systematic review and meta-analysis

“…TAS2R4 and 14 are activated by Reb-A, TAS2R43 and 44 are activated by Ace-K, TAS2R43 and 44 are activated by saccharin, and TAS2R1, 4, 5, 7, 8, 10, 39, 41, 46 are activated by sucralose [ 49 ]. However, given their predominant sweet taste [ 50 – 52 ] and their main role as non-nutritive sweeteners, for this paper, they were described as sweet tastants.…”

Process Simulation and Techno-Economic Analysis of Large-Scale Bioproduction of Sweet Protein Thaumatin II

“…Stevia has gained industry acceptance in recent years due to its ease of cultivation in several countries across the globe [ 16 ] and its high sweetness index (160–250 times sweeter than sucrose [ 17 ]). This shows that the growth of stevia’s use as a sugar substitute, despite taste limitations of the marketed glycosides [ 18 ], was contingent on the feasibility of its large-scale manufacturing.…”

Process Simulation and Techno-Economic Analysis of Large-Scale Bioproduction of Sweet Protein Thaumatin II

“…Stevia has gained industry acceptance in recent years due to its ease of cultivation in several countries across the globe (Ciriminna et al, 2019) and its high sweetness index (160-250 times sweeter than sucrose (von Rymon Lipinski, 2015). This shows that the growth of stevia's use as a sugar substitute, despite taste limitations of the marketed glycosides (Tao & Cho, 2020), was contingent on the feasibility of its large-scale manufacturing.…”