Relative sweetness and sensory characteristics of bulk and intense sweeteners

Abstract

The objectives of this study were to measure and validate the relative sweetness of various sweeteners and to identify the sweeteners having similar sensory quality to that of sucrose. Twelve types of bulk and intense sweeteners were investigated. The relative sweetness was measured by 2-alternative forced choice method with 5% sucrose solution and the results were validated using descriptive analysis. The relative sweetness of the novel sweeteners such as tagatose, erythritol, stevia, and rebaudioside A 97 were shown to be 0.85, 0.63, 64.1, and 227, respectively. Maltitol and tagatose were shown to elicit very similar sensory characteristics to that of sucrose.

Directions on the use of stevia leaves (Stevia Rebauidana) as an additive in food products

“…Stevia is characterized by low lipid content in the dry mass, ranging from 1.9 to 5.6 g/100 g of the product. On the other hand, the determined ash content deserves special attention (6.3 to 13.1 g/100 g of the Compilation of references: Kinghorn and Compadre (2001), Muanprasat (2009), Geuns (2003), Das et al (2007), Gwak et al (2012), Świąder et al (2011), Bugaj et al (2013), Goudable (2011). www.food.actapol.net product).…”

Impact of Structural Differences on Perceived Sweetness in Semisolid Dairy Matrices

“…; Gwak et al . ). An alternative strategy is based on modifying product structure to design novel textures for manufacturing reduced fat foods (Simo et al .…”

“…These modifications can change the effects of each food component and the interactions among them, mostly giving rise to clearly perceptible changes in color, flavor and texture, and lowering consumer acceptance. A common strategy to compensate or reduce the sensory quality problems associated with calorie reduction in foods is the use of certain ingredients, such as fat, sugar or salt replacers, to obtain healthy products with sensory characteristics similar to those of conventional foods (Sandrou and Arvanitoyannis 2000;Bayarri et al 2010;Dotsch et al 2009;Kremer et al 2009;Cadena et al 2012;Fujimaru et al 2012;Gwak et al 2012). An alternative strategy is based on modifying product structure to design novel textures for manufacturing reduced fat foods (Simo et al 2012) or optimizing the delivery of taste stimuli to taste receptors.…”

Relative Sweetness and Sweetness Quality of Low Calorie Sweeteners in Milk and Coffee Model System

“…식물성크림 첨가 커피시스템에서 설탕과 xylose, tagatose, erythritol 첨가 시료의 관능적 특성은 크게 다르지 않았으나, 고감미 료인 sucralose와 stevia는 쓴맛, 커피향미, 후미 쓴맛이 높게 평가 되었다. 특히 stevia의 경우 다른 감미소재에 비해 단맛, 프림향 미, 캬라멜향미, 점도, 후미단맛 등이 약하게 평가되었다(Table 7).식물성크림 첨가 커피에서 설탕 및 5종 감미소재의 관능적 특 성을 시각적으로 요약하기 위해 소재 간 유의적 차이가 없는 전 반맛강도, 신맛, 보리차향미, 입안코팅감, 떫은맛/텁텁함, 후미 신 The mean1) intensity values of attributes that showed significant sample effects for 6 types of sweeteners in full fat banana flavored milk…”

“…The mean1) intensity values of attributes that showed significant sample effects for 6 types of sweeteners in vegetable cream added coffee…”