Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk

Abstract

Here we report synergistic and antagonistic mixture interactions between sucrose, vanillin, and cocoa powder as a potential added sugar reduction strategy in chocolate milk.Objectives of this project were to (i) model consumer perception of relevant sensory attributes as a function of sucrose, vanillin, and cocoa powder in chocolate milk, (ii) test for the presence of synergistic, additive, and antagonistic interactions via the isobole method, and (iii) determine consumer acceptance of these samples with both adults and children. In Study 1, adult chocolate milk consumers (n = 136) rated perceived intensities of sweetness, bitterness, chocolate flavor, and color for 22 chocolate milk formulations created according to an experimental design to systematically cover the multidimensional design space. Dose-response contour plots and regression modeling highlighted the large contributions of sucrose-vanillin and sucrose-cocoa interactions to ratings of sweetness, bitterness, and chocolate flavor. Indeed, three of the five tested mixture samples showed sweetness synergy and bitterness antagonism. In Study 2, overall acceptability of these five samples was evaluated by adults (n = 142) and children (n = 61) consumers of chocolate milk. Among the three chocolate milks that showed sweetness enhancement and bitterness suppression, one with moderate levels of sucrose (4.67% [w/w]) also received liking scores above neutral (>5 on a 9-point hedonic scale), suggesting this formulation provides the greatest potential to decrease added sugar content while preserving consumer acceptability. Practical ApplicationsSucrose, vanillin, and cocoa powder act synergistically and antagonistically on perceived sweetness and bitterness in chocolate milk. Ingredient combinations could be optimized for lowering added sugar content while maintaining acceptability by adult and children consumers of chocolate milk. | INTRODUCTIONConcerns about the nutritional content of foods that children and adolescents consume have increased recently, due in part to increasing child and adolescent obesity rates (Ogden, Carroll, Kit, & Flegal, 2012). Specific attention has been given to the added sugar content of many foods, including sugar-sweetened beverages (SSB), as SSBs like sodas, sweetened teas, juices, and flavored milks are a major contributor to added sugar intake in the United States

Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage

“…As expected, lower concentrations of sucrose resulted in significantly lower sweet taste intensity (p < 0.0001) and significantly higher bitter taste intensity (p < 0.0001). Previous studies working with sugar reduction in chocolate milk have found similar results [14,30]. We know that sweetness can mask bitterness, and that these two tastes are often inversely correlated [14].…”

“…In relation to fat and sugar reduction, the enhancing properties of other modalities are very relevant. Using aromas to increase the sweetness perception or the perception of fat in foods and beverages is a well-known strategy when reducing either the fat or the NSs without changing the consumers' perception of the product [9][10][11][12][13][14][15]. Also, tastes, such as sweetness, may enhance the perception of an aroma [13].…”

“…Removing sugar from a food product or beverage will affect the taste [8], aroma [14,15], texture and appearance, as well as the shelf life [24]. Naturally, the sweet taste will be affected by a sugar reduction, but other tastes such as sourness and bitterness will also be affected due to taste-taste interactions.…”

“…Both sour and bitter taste are enhanced when the sweetness decreases, especially at high concentrations [8]. The reduction of sucrose has been shown to decrease the perception of some aromas, such as vanilla [14].…”

Metabolomic NMR analysis and organoleptic perceptions of pomegranate wines: Influence of cultivar and yeast on the product characteristics

“…An important role is played by inhibitory mechanisms responsible of antagonistic interactions among odorants [ 47 ]. Antagonistic interactions among sensorial properties and chemical compounds could also be very important in the definition of a production strategy: for example, ingredients showing bitterness suppression could be used to decrease added sugar content while preserving consumer acceptability in chocolate milk [ 48 ].…”