Sugar reduction without compromising sensory perception. An impossible dream?

The effect of mango aroma in low-sugar beverage: A sensory study on odor induced sweetness enhancement

Excessive intake of sugar has become a public concern. However, it is challenging for food industries to decrease sugar level without sacrificing safety and sensory profile. Odor-induced sweetness enhancement (OISE) is believed to be a novel and promising strategy for sugar reduction. In order to investigate the OISE effect of mango aroma and evaluate its degree of sugar reduction in low-sugar beverages, a mathematical model was constructed through sensory evaluation in this study. The results showed that the maximum liking of low-sugar model beverages was 4.28 % sucrose and 0.57 % mango flavor. The most synergistic of OISE was at the concentration level of 2.24 % sucrose + 0.25 % mango flavor, which was equivalent to 2.96 % pure sucrose solution. With 32.14 % sugar reduction, the mango aroma was suggested to generate the OISE effect. However, the same level of garlic aroma was not able to enhance sweetness perception, suggesting that the congruency of aroma and taste is a prerequisite for the OISE effect to occur. This study demonstrated that the cross-modal interaction of mango aroma on sweetness enhancement in low-sugar model beverages could provide practical guidance for developing sugar-reduced beverages without applying sweeteners.

Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking

The wine sector is working to add value, enhance sustainability and reduce waste, yet often creating new products with unknown consumer acceptance. Verjuice, juice made from discarded unripe thinned grapes, is an example. Whilst verjuice has various culinary uses, its versatility in beverages continues to expand. However, its sensory drivers of liking when consumed as a drink, and their potential impact on its application remain unclear. Chemical drivers of sensory characteristics are also unknown representing a critical knowledge gap needed to guide product innovation. This study aimed to provide new knowledge regarding consumer acceptability of verjuice by identifying its sensory drivers of liking as a beverage, evaluating its potential use in different applications and identifying chemical drivers of its sensory characteristics. New Zealand consumers (n = 93) evaluated 13 verjuice samples from different countries. Furthermore, verjuice familiarity and its influence on emotional response was investigated to determine likely future consumer engagement. Sweetness was the most positive driver of liking in verjuice overall, followed by fruity and floral notes, smoothness, and to a lesser extent citrus flavour. Consumers expressed varied preferences for verjuice's sensory profile, with fruity, floral, and honey flavours driving beverage application, whilst winey and green apple notes were more associated with culinary scenarios. Some association between chemical parameters and sensory attributes were evident (e.g. sugars were highly associated with perceived sweetness, fruity, and floral attributes; these attributes also shared proximity with 1-hexanol and cyclohexanol). The general idea of verjuice elicited positive valence emotions, but consumers who were 'not familiar' felt more curious, and those 'familiar' felt happier and more satisfied. Findings highlight the potential to tailor verjuice for specific applications by understanding desired sensory profiles and related chemical parameters. Recognising the interplay between familiarity level and emotional response is crucial for positioning the product in the marketplace and fostering consumer engagement. Marketing initiatives are needed to increase verjuice familiarity and support product innovation, leading to increased product appeal.

A Pharmacological perspective on the temporal properties of sweeteners

Several non-caloric sweeteners exhibit a delay in sweetness onset and a sweetness linger after sampling. These temporal properties are thought to be the result of non-specific interactions with cell membranes and proteins in the oral cavity. Data and analysis presented in this report also support the potential involvement of receptor affinity and binding kinetics to this phenomenon. In general, affected sweeteners exhibit distinctly higher binding affinity compared to carbohydrate sweeteners, which do not have temporal issues. In addition, binding kinetic simulations illustrate much slower receptor binding association and dissociation kinetics for a set of non-caloric sweeteners presenting temporal issues, in comparison to carbohydrate sweeteners. So, the higher affinity of some non-caloric sweeteners, dictating lower use levels, and affecting binding kinetics, could contribute to their delay and linger in sweetness perception. Simple pharmacology principles could explain, at least in part, some of the temporal issues of sweeteners.

Exploring the effects of structure and melting on sweetness in additively manufactured chocolate

In view of the health concerns associated with high sugar intake, this study investigates methods to enhance sweetness perception in chocolate without increasing its sugar content. Using additive manufacturing, chocolate structures were created from masses with varying sugar and fat compositions, where hazelnut oil served as a partial cocoa butter replacement. The study found that while variations in sugar content minimally affected the physical properties of the chocolate masses, hazelnut oil significantly modified melting behavior and consumption time. Chocolate masses with higher hazelnut oil content but similar sugar content exhibited a 24% increase in sweetness perception, likely due to accelerated tastant (i.e., sucrose) release into saliva. Multiphase structures, designated as layered, cube-in-cube, and sandwich structures, exhibited less sensory differences compared to the homogeneous control. Nonetheless, structures with hazelnut oil-rich outer layers resulted in an 11% increase in sweetness perception, even without sugar gradients. This suggests that tastant release plays a more critical role than structural complexity in modifying sweetness perception. This research highlights the efficacy of simpler multiphase structures, such as sandwich designs, which offer sensory enhancements comparable to those of more complex designs but with reduced manufacturing effort, thus providing viable options for industrial-scale production.

Application of multiple-intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners

BACKGROUND

It is crucial to reduce the high sugar content of fruit yoghurts in response to the excessive weight gain epidemic. The use of alternative sweeteners in yoghurts is often associated with the negative sensory attributes that can have an impact on yoghurt liking. The main objective of this research was to investigate the effect of alternative sweeteners and strawberry puree addition on the temporal sensory profile of yoghurt using multiple-intake temporal check all that apply (TCATA). A novel approach to the statical analysis of the temporal sensory data was employed by using aligned rank transformation-analysis of variance to investigate the differences between sensory attributes within different products and within different intakes.

RESULTS

Results showed that the attributes sweet and fruity decreased when the concentration of fruit puree was increased at low concentration of sucrose. Interestingly, when the concentration of fruit puree was increased, fruitiness increased and mouthcoating decreased at low concentration of stevia. With successive intakes, the attributes sweet, sour, creamy and fruity significantly decreased in yoghurts sweetened with sucrose, xylitol and stevia. Yoghurts containing low concentrations of sucrose or xylitol and fruit puree were liked the most. However, stevia-sweetened yoghurts varying in sweetener and puree concentration were not significantly different in liking. In order to investigate the consumer acceptance of yoghurts, a novel approach was used - that is, utilizing TCATA temporal data to investigate temporal drivers of liking for each yoghurt type.

CONCLUSION

The use of multiple statistical analysis to analyse temporal data suggested that both sweetener and puree concentration need to be considered when developing products using alternative sweeteners. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

A multidimensional evaluation of the effects of sweetener selection and UV-C treatment on orange juice and pectin-based confectionery gels

BACKGROUND

Consumers are seeking healthier alternatives to traditional confectioneries. They value the use of sugar replacers, more natural ingredients and/or environmentally friendly preservation technologies. UV-C light is considered an emerging alternative to thermal pasteurization that leaves no residue and requires minimal energy. The present study aimed to investigate the effect of novel sweetener combinations and juice UV-C assisted by mild heat treatment (UV-C/H) on the physicochemical, microbiological, morphological, rheological and sensory properties of orange juice pectin-based confectioneries stored at 5 ± 1 °C for 35 days.

RESULTS

For orange juice processing, UV-C/H (pilot-scale Dean-flow reactor; 892 mJ cm-2 ; 50 ± 1 °C) and thermal (T-coil, 80 °C; 6 min) treatments were used. Low-calorie confectionery gels were elaborated using the treated juices, low-methoxyl pectin and various sweetener combinations. UV-C/H and T-coil effectively inactivated juice native microbiota. The proposed formulations, derived from a previous Box-Behnken optimization study, included partial (F1: 3%-sucrose-S + 0.019%-rebaudioside-A-RA) or complete sucrose replacement (F2: 5.5%-erythritol-E + 0.019%-RA), and one control (C:10%-S). In general, the microbiota of the gels prepared with the UV-C/H or T-coil treated juices did not recover during storage. The physicochemical and mechanical parameters of the formulations were significantly influenced by the choice of sweetener and the duration of storage. The gel surface got smoother and had fewer holes when the sucrose level dropped, according to a scanning electron microscopy study. The UV-C/H-treated samples did not differ in acceptability, whereas the measured sensory attributes approached ideal levels. F1 and F2 showed distinctive temporal-dominance-of-sensations profiles, mainly dominated by sweetness and orange taste, respectively. However, consumers perceived sourness and astringency in C during consumption.

CONCLUSION

The present study provides significant evidence in support of the development of confectionery gels F1 and F2 made from fruit juice treated by UV-C light assisted by mild heat and combinations of sucrose-alternative sweeteners. In terms of the properties investigated, these confectionery gels were comparable to, or even outperformed the full-sucrose option. © 2023 Society of Chemical Industry.

Designing healthier and more sustainable ultraprocessed foods

The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet-related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.

Nutrient Density, Added Sugar, and Fiber Content of Commercially Available Fruit Snacks in the United States from 2017 to 2022

Fruit snacks have become a popular and convenient snacking choice and have the potential to contribute to a well-balanced diet. However, the nutritional quality of fruit snack products has not yet been studied. The objective of the present study is to provide a nutritional assessment of the fruit snack product category. This study used the Mintel Global New Product Database to collect data about fruit snack products launched in the United States from 2017 to 2022. Fruit snack products (n = 2405) are divided into nine product categories based on product characteristics. Nutrition composition was assessed using a comprehensive score, Nutrient Rich Food (NRF) model, and by examining individual components (added sugar and fiber). The results show that dried fruit has the highest nutrient density, fiber content, and the lowest added sugar content. Conversely, fruit-flavored snacks have the lowest nutrient density, fiber content, and added sugar content. Currently, fruit puree, canned fruit with juice, and dried fruit are the only fruit snacks that meet the current recommendations set by the USDA Dietary Guidelines. Future directions for the fruit snack category should consider decreasing the added sugar content, increasing the fiber content, and enhancing their sensory profile to improve the overall nutrient density.

Reducing sweetness expectation in milk tea by crossmodal visuo-auditory interaction

In the realm of healthy dietary choices about reducing sweetness perception, the exploration of crossmodal effects stands as a frequently employed approach. Both music and color can independently influence flavor evaluation and gustatory experience by eliciting emotions. However, less research has been done on the effects of audio-visual crossmodal interactions on sweetness expectations and perceptions. The present study conducted two experiments delving into the crossmodal effect on sweetness expectation and perception of milk tea by manipulating the emotional valence of music and packaging color. The results showed that positive (vs. negative) music led to higher sweetness expectations and perceptions for milk teas with neutral packaging color. Irrespective of music, participants had higher sweetness expectations for milk tea with positive or neutral (vs. negative) packaging colors. The congruence of valence between music and packaging color influenced sweetness perception. Positive (vs. negative) music correlated with a sweeter perception when the packaging color was positive. Exposed to negative music, subjects showed a higher sweetness perception with negative (vs. positive) packaging colors. In conclusion, the results suggest that the valence of music and packaging color crossmodally influence consumers' evaluation of milk tea, and it differs depending on whether it was tasted. Thus, this study has demonstrated the crossmodal influence of music and packaging color, providing valuable implications for healthy eating and marketing applications.

Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?

The current levels of added sugars in processed foods impact dental health and contribute to a range of chronic non-communicable diseases, such as overweight, obesity, metabolic syndrome, type 2 diabetes, and cardiovascular diseases. This review presents sugars and sweeteners used in food processing, the current possibility to replace added sugars, and highlights the benefits of using dates as a new natural, nutritious and healthy alternative to synthetic and non-nutritive sweeteners. In the context of environmental sustainability, palm groves afford a propitious habitat for a diverse array of animal species and assume a pivotal social role by contributing to the provisioning of sustenance and livelihoods for local communities. The available literature shows the date as an alternative to added sugars due to its composition in macro and micronutrients, especially in bioactive components (fiber, polyphenols and minerals). Therefore, dates are presented as a health promoter and a preventative for certain diseases with the consequent added value. The use of damaged or unmarketable dates, due to its limited shelf life, can reduce losses and improve the sustainability of date palm cultivation. This review shows the potential use dates, date by-products and second quality dates as sugar substitutes in the production of sweet and healthier foods, in line with broader sustainability objectives and circular economy principles.

Effects of aroma-taste interaction on the sensory attributes of rebaudiosides in soymilk and milk

BACKGROUND

Rebaudioside A (Reb-A) and rebaudioside M (Reb-M) are intense natural sweeteners but can also elicit bitterness and a bitter aftertaste. In this study, the effect of vanilla and chocolate flavorings on the sensory attributes of Reb-A and Reb-M applied to soymilk and milk was investigated to identify whether the addition of flavoring could enhance the sweetness via aroma-taste interactions.

RESULTS

Nine samples each of soymilk and milk were formulated by adding sucrose, Reb-A and Reb-M in three flavor conditions (no flavoring, vanilla, and chocolate). Descriptive analyses were conducted using nine panelists for the soymilk and eight panelists for the milk. Another descriptive analysis was conducted using the same samples with olfactory occlusion via the wearing of a nose clip to check whether the sweetness enhancement was due to olfactory input. The chocolate flavoring significantly enhanced the sweetness of Reb-A and Reb-M and reduced the bitterness, bitter aftertaste and astringency in both soymilk and milk. The vanilla flavoring was not as effective as the chocolate flavoring in enhancing sweetness. When the olfactory passage was closed with a nose clip, the sweetness enhancement and bitterness suppression were not detected in the samples.

CONCLUSION

The addition of chocolate flavoring could successfully improve the sensory profile of soymilk sweetened with Reb-A through aroma-taste interactions. © 2023 Society of Chemical Industry.

Sweet Taste Receptors and Associated Sweet Peptides: Insights into Structure and Function

Long-term consumption of a high-sugar diet may contribute to the pathogenesis of several chronic diseases, such as obesity and type 2 diabetes. Sweet peptides derived from a wide range of food sources can enhance sweet taste without compromising the sensory properties. Therefore, the research and application of sweet peptides are promising strategies for reducing sugar consumption. This work first outlined the necessity for global sugar reduction, followed by the introduction of sweet taste receptors and their associated transduction mechanisms. Subsequently, recent research progress in sweet peptides from different protein sources was summarized. Furthermore, the main methods for the preparation and evaluation of sweet peptides were presented. In addition, the current challenges and potential applications are also discussed. Sweet peptides can stimulate sweetness perception by binding sweet taste receptors T1R2 and T1R3 in taste buds, which is an effective strategy for reducing sugar consumption. At present, sweet peptides are mainly prepared artificially by synthesis, hydrolysis, microbial fermentation, and bioengineering strategies. Furthermore, sensory evaluation, electronic tongues, and cell models have been used to assess the sweet taste intensity. The present review can provide a theoretical reference for reducing sugar consumption with the aid of sweet peptides in the food industry.

Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods

Additive manufacturing (AM) is creating new possibilities for innovative tailoring of food properties through multiscale structuring. This research investigated a high-speed inkjet-based technique aimed to modify sweetness perception by creating dot patterns on chocolate surfaces. The dots were formulated from cocoa butter with emulsified water droplets containing the sweetener thaumatin. The number and surface arrangement of dots, which ranged from uniformly distributed patterns to concentrated configurations at the sample's center and periphery, were varied while maintaining a constant total amount of thaumatin per sample. A sensory panel evaluated sweetness perception at three consumption time points, reporting a significant increase when thaumatin was concentrated on the surface. Specifically, an amplification of sweetness perception by up to 300% was observed, irrespective of dot pattern or consumption time, when compared to samples where thaumatin was uniformly distributed throughout the bulk. However, when thaumatin was concentrated solely at the sample center, maximum sweetness perception decreased by 24%. Conclusively, both the proximity of thaumatin to taste receptors and its spatial distribution, governed by different dot arrangements, significantly influenced taste responsiveness. These findings present a more effective technique to substantially enhance sweetness perception compared to traditional manufacturing techniques. This method concurrently allows for sensorial and visual customization of products. The implications of this study are far-reaching, opening avenues for industrially relevant AM applications, and innovative approaches to study taste formation and perception during oral processing of foods.

Children's reaction to sugar reduced dairy desserts in the context of the implementation of nutritional warning labels: An exploratory study

The aim of the present work was to explore children's reaction to sugar reduction in the context of the implementation of nutritional warnings in Uruguay. The study was composed of two sessions involving three evaluation conditions: tasting without package information, package evaluation without tasting, and tasting with package information. A total of 122 children, ages ranging between 6 and 13 years old (47% girls) were involved in the study. In the first session, children's hedonic and emotional response to a regular and a sugar-reduced chocolate dairy dessert (without other sweeteners) was evaluated. In the second session, children first evaluated their expected liking, emotional associations and choice of packages differing in the presence of warning labels for excessive sugar content and cartoon character (2x2 design). Finally, they tasted the selected sample in the presence of the package and evaluated their liking, emotional associations, and intention to re-taste it. Although sugar reduction led to a significant reduction in overall liking, the dessert with 40% sugar reduction showed a mean overall score of 6.5 in a 9-point hedonic scale and was described using positive emoji (, , ). When the desserts were tasted with package information, no significant differences in the expected overall liking of the regular and sugar-reduced dessert were found. Regarding the effect of packaging elements, the presence of a warning label highlighting excessive content of sugar did not have a significant effect on children's choice. Instead, children's choices were defined by the presence of a cartoon character. Results from the present work provide additional evidence about the feasibility of reducing the sugar content and sweetness of dairy products targeted at children and stress the need to regulate the use of cartoon characters on products with an unfavorable nutritional profile. Methodological recommendations for sensory and consumer research with children are also discussed.

Factors affecting aroma compounds in orange juice and their sensory perception: A review

Orange juice is the most widely consumed fruit juice globally because of its pleasant aromas and high nutritional value. Aromas, contributed by free and bound aroma compounds, are an important attribute and determine the quality of orange juice and consumer choices. Aldehydes, alcohols, esters, and terpenoids have been shown to play important roles in the aroma quality of orange juice. Many factors affect the aroma compounds in orange juice, such as genetic makeup, maturity, processing, matrix compounds, packaging, and storage. This paper reviews identified aroma compounds in free and bound form, the biosynthetic pathways of aroma-active compounds, and factors affecting aroma from a molecular perspective. This review also outlines the effect of variations in aroma on the sensory profile of orange juice and discusses the sensory perception pathways in human systems. Sensory perception of aromas is affected by aroma variations but also converges with taste perception. This review could provide critical information for further research on the aromas of orange juice and their manipulation during the development of products.

Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies

Sugar reduction in foods is of global interest in food science and industry to limit excessive calorie intake for healthier nutrition. Therefore, a modified Weibull model-based approach is presented here to relate sweetness perception with sugar concentration for the first time. The model was tested by using sweetness perception data obtained from sensory analysis of biscuits (wholewheat flour, whey or hydrolysed pea protein, different sucrose forms, ethylvanillin, furaneol, phenylacetaldehyde) using a line scale and untrained panellists. Sweetness scores increased 56%, 59%, 41% by the addition of wholewheat flour, proteins, or aroma compounds at 17% sucrose containing biscuits, respectively. Wholewheat flour and proteins boosted Maillard reaction products imparting baked/caramel-like flavour. The Weibull model well fitted to the sweetness perception data with a sigmoidal curve and high predicting power. This approach allows to explain how much sugar reduction can be achieved to reach a targeted sweetness perception without performing further sensory analysis.

Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: implications for testing methods

The primary additive manufacturing (AM) technique for all high-viscosity food composites is extrusion-based. Therefore, understanding the impact of process parameters involved is crucial in fulfilling the demand characteristics of the printed constructs. In this regard, a correlation between print accuracy and critical 3D printing (3DP) process variables as a strategy for expediting the selection of 3D printable food inks has the most potential for success. This paper studies the effectiveness of using heat-acid coagulated milk semisolids and polyol matrix as 3D printable food ink for high-quality prints. The study focused on the critical material properties and conducted rheological characterization and particle size distribution analysis. The study obtained the effective range of printing parameters for various process variables using a mathematical model that employed finite element analysis (FEA) to define the flow field characteristics. The dimensional accuracy of the printed constructs under different process variables was determined by utilizing image processing methods. A multi-objective optimization was carried out using the desirability function method to obtain the key correlations between the process parameters for the best-printed construct.

Recent advance in technological innovations of sugar-reduced products

Sugar is crucial as an essential nutrient for humans as well as for providing texture, sweetness and so on to food. But with the rise in people's pursuit of health, it is becoming increasingly clear that excessive consumption of sugar can locate a load on the body. It has been that excessive sugar is associated with many diseases, such as dental caries, obesity, diabetes, and coronary heart disease. Therefore, researchers and industries are trying to reduce or substitute sugar in food without affecting the sensory evaluation. Substituting sugar with sweeteners is alternatively becoming the most traditional way to minimize its use. So far, the sweeteners such as stevia and xylitol have been are commercially applied. Several studies have shown that technological innovation can partially compensate for the loss in sweetness as a result of sugar reduction, such as cross-modal interactions that stimulate sweetness with aroma, nanofiltration that filters disaccharides and above, enzyme-catalyzed sugar hydrolysis, and microbial fermentation that turns sugar into sugar alcohol. This review summarizes these studies to enhance the safety and quality of sugar-reduced products, and will provide some theoretical frameworks for the food industry to reduce sugar in foods, meet consumers' needs, and promote human health.

Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations

Increased added sugar consumption is associated with type II diabetes, metabolic syndrome, and cardiovascular disease. Low and no-calorie alternative sweeteners have long been used as an aid in the reduction of added sugar. Unfortunately, these alternative sweeteners often have notable sensory deficits when compared to sucrose. Furthermore, many alternative sweeteners have synthetic origins, while consumers are increasingly turning to foods from natural origins, and from more sustainable sources. Such sweeteners include the rare sugar allulose, which can be manufactured from common agricultural waste and dairy co-product streams, and is reported to have a sensory profile similar to sucrose. This study aimed to determine the influence of the rare sugar allulose on consumer perception of sweetened vanilla yogurt. Participants were recruited to evaluate 4 vanilla yogurts sweetened with either sucrose, allulose, stevia or sucralose, and to rate their liking of the samples overall, and for flavor, texture, and their purchase intent. Statistical analysis of hedonic data from 100 consumers suggested that allulose performed similarly to sucrose in liking and purchase intent, and superior to other sweeteners tested in this study, with fewer off-flavors. Moreover, when consumers were queried on their purchase intent after learning details on the sweetener for each formulation, allulose scored significantly higher than all other formulations in purchase intent. This study highlights the potential of the rare sugar allulose as a low calorie, zero glycemic index, natural and better tasting sugar replacement in sweetened yogurt.

A Comparative Evaluation of the Structural and Biomechanical Properties of Food-Grade Biopolymers as Potential Hydrogel Building Blocks

The aim of this study was to conduct a comparative assessment of the structural and biomechanical properties of eight selected food-grade biopolymers (pea protein, wheat protein, gellan gum, konjac gum, inulin, maltodextrin, psyllium, and tara gum) as potential hydrogel building blocks. The prepared samples were investigated in terms of the volumetric gelling index, microrheological parameters, physical stability, and color parameters. Pea protein, gellan gum, konjac gum, and psyllium samples had high VGI values (100%), low solid−liquid balance (SLB < 0.5), and high macroscopic viscosity index (MVI) values (53.50, 59.98, 81.58, and 45.62 nm−2, respectively) in comparison with the samples prepared using wheat protein, maltodextrin, and tara gum (SLB > 0.5, MVI: 13.58, 0.04, and 0.25 nm−2, respectively). Inulin had the highest elasticity index value (31.05 nm−2) and MVI value (590.17 nm−2). The instability index was the lowest in the case of pea protein, gellan gum, konjac gum, and inulin (below 0.02). The color parameters and whiteness index (WI) of each biopolymer differed significantly from one another. Based on the obtained results, pea protein, gellan gum, konjac gum, and psyllium hydrogels had similar structural and biomechanical properties, while inulin hydrogel had the most diverse properties. Wheat protein, maltodextrin, and tara gum did not form a gel structure.

Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners

Abstract

Sweetened yogurts can contain between 10 and 13% added sugar. However, studies have shown that sugar reduction or replacement can influence yogurt quality. The main objective of this research was to investigate the effects of yogurt with added natural sweeteners on temporal sensory profile, liking, satiety and postconsumption measures. Yogurt samples were prepared with iso‐sweet concentrations of sucrose (9 g/100 g of plain yogurt) using xylitol (10 g/100 g), stevia (0.15 g/100 g), and monk fruit (0.15 g/100 g). Fifty panelists evaluated the temporal sensory profile of these yogurts using multiple‐intake temporal dominance of sensations (TDS), and overall liking for each intake. In addition, satiety (hunger, thirst, and fullness) and other postconsumption attributes (healthiness, satisfaction, and purchase intent) were determined. The temporal profile of yogurt sweetened with xylitol was similar to yogurt sweetened with sucrose without any onset of negative sensory characteristics at any point in intake. Yogurt sweetened with stevia had a high dominance duration for astringency. Moreover, yogurt sweetened with monk fruit showed increased dominance of attributes bitter and astringent from the first to third intake. In terms of liking, yogurt containing xylitol was scored the highest followed by stevia and monkfruit. Sweet was a positive temporal driver of liking in yogurt sweetened with monk fruit. However, mouthcoating, sweet, and sour decreased liking in yogurt sweetened with sucrose, xylitol, and stevia respectively. In terms of perceived healthiness, satisfaction and purchase intent, yogurt sweetened with sucrose scored the highest followed by xylitol. Consumption of yogurt sweetened with xylitol, stevia, or monk fruit significantly decreased hunger compared to yogurt sweetened with sucrose.

Practical Application

The current findings will play an important role for the dairy industry in understanding how sugar replacement with natural sweeteners in yogurt can influence its sensory perception and postconsumption behavior.

Consumer Expectation of Flavored Water Function, Sensory Quality, and Sugar Reduction, and the Impact of Demographic Variables and Woman Consumer Segment

This study aimed to investigate consumer expectation of flavored water and potential consumer segments. The results showed flavored water was ranked the fourth most popular drink, after plain water, tea, and coffee, by 901 participants. Consumers highly expected functional flavored water with refreshing (87.4% selection), thirst-quenching (73.7%), and tasty (65.7%) qualities, containing vitamins, minerals, and antioxidants, and providing energy. Expected flavored water sensory qualities included temperature (62.4%), flavor (52.4%), and sweet taste (47.4%); lemon, berry, and lime flavors were most preferred, while bitterness, irritation, astringency, and sourness were least preferred. Pure sugar and honey were rated highest as the sweeteners for flavored water. Likewise, consumers were mostly concerned with taste followed by calories. Single demographic variables (age, reported health condition, drinking frequency, educational level) significantly influenced (p ≤ 0.05) flavored water function, sensory quality, and sugar reduction expectations. Females had higher expectation of flavored water’s refreshing and antioxidant functions. Cluster analysis revealed two consumer segments. The younger, low-education, self-reportedly less healthy cluster (mainly college students) expected various functions and flavors such as low temperature, cooling taste, diverse flavors, and sweet taste (and disliked bitterness). The older, educated, employed, self-reportedly healthy cluster had lower expectations of flavored water functions, were less sensitive to bitterness, and preferred no sweetness or little sweetness. These findings provide informative data to establish marketing and sales strategies for promoting flavored water.

Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents

There is an urgent need to reduce sugar intake in early childhood. Commercial infant cereals are among the first solid foods introduced to infants at the beginning of the complementary feeding period in most countries. The aim of this study was to examine infants' overall acceptability of low-sugar complementary cereals. To do so, a between-subjects experimental study with 165 parents and their infants aged 6-24 months was conducted where one group tested a high-sugar refined cereal (21 g/100 g), and the other a low-sugar cereal (<1 g/100 g) with 50% of whole grain, which represented a 95.2% decrease in sugar content. We found no significant differences between the two groups in terms of infants' overall acceptability (infant's reaction, estimated intake and relative intake). Importantly, infants' reactions to high- and low-sugar cereals were not influenced by the time that infants had been consuming sweet cereals (15-25% sugar) before the experiment took place. In addition, parent's overall liking and sensory evaluation (sweetness, color, taste, texture, and aroma) was positive and very similar in both groups. Overall, our findings show that it is feasible to reduce sugar content in infant cereals without sacrificing its sensory acceptability by infants and their parents. This represents a good opportunity for the infant food industry to adhere to current healthy and sustainable demands of lowering the sugar intake leading to important benefits in infants' health, without compromising competitiveness in the market.

The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion

The Codex Alimentarius Commission, a central part of the joint Food and Agricultural Organization/World Health Organizations Food Standards Program, adopts internationally recognized standards, guidelines, and code of practices that help ensure safety, quality, and fairness of food trade globally. Although Codex standards are not regulations per se, regulatory authorities around the world may benchmark against these standards or introduce them into regulations within their countries. Recently, the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) initiated a draft revision to the Codex standard for follow-up formula (FUF), a drink/product (with added nutrients) for young children, to include requirements for limiting or measuring the amount of sweet taste contributed by carbohydrates in a product. Stakeholders from multiple food and beverage manufacturers expressed concern about the subjectivity of sweetness and challenges with objective measurement for verifying regulatory compliance. It is a requirement that Codex standards include a reference to a suitable method of analysis for verifying compliance with the standard. In response, AOAC INTERNATIONAL formed the Ad Hoc Expert Panel on Sweetness in November 2020 to review human perception of sweet taste, assess the landscape of internationally recognized analytical and sensory methods for measuring sweet taste in food ingredients and products, deliver recommendations to Codex regarding verification of sweet taste requirements for FUF, and develop a scientific opinion on measuring sweet taste in food and beverage products beyond FUF. Findings showed an abundance of official analytical methods for determining quantities of carbohydrates and other sweet-tasting molecules in food products and beverages, but no analytical methods capable of determining sweet taste. Furthermore, sweet taste can be determined by standard sensory analysis methods. However, it is impossible to define a sensory intensity reference value for sweetness, making them unfit to verify regulatory compliance for the purpose of international food trade. Based on these findings and recommendations, the Codex Committee on Methods of Analysis and Sampling agreed during its 41st session in May 2021 to inform CCNFSDU that there are no known validated methods to measure sweetness of carbohydrate sources; therefore, no way to determine compliance for such a requirement for FUF.

Odor-Taste-Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight

The adolescence period is characterized by a considerable risk to weight gain due to the high consumption of food rich in sugar. A promising strategy to reduce sugar consumption may lie in exploiting the ability of our senses to interact to each other (cross-modal interactions). The aims were to investigate the cross-modal interactions and gustatory function in normal-weight and overweight adolescents. Fifty adolescents (25 overweight and 25 normal-weight) were involved. Subjects rated liking and attribute intensity in pudding samples obtained by adding vanilla aroma (0.1%; 0.3%), butter aroma (0.05%; 0.1%) or a thickener agent (1%; 1.5%) to a base formulation. The gustatory function was also measured through the “taste strips” methodology. Overweight adolescents were found to have a significantly (p < 0.001) worse ability to correctly identify all tastes. Cross-modal interactions occurred differently according to their body mass index, with a significant increase (p < 0.05) in sensory desirable characteristics (e.g., sweet and creaminess) due to aroma addition, especially in overweight subjects. Furthermore, butter aroma significantly increased hedonic responses only in overweight subjects. Tricking our senses in the way of perceiving sensory attributes could be a promising strategy to develop innovative food formulations with a reduced sugar amount, which will lead to a potential decrease in caloric intake and help to tackle the obesity epidemic.

Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract

The aim of the study is to define the optimal formulation of sucrose-free hard candy using D-optimal mixture design as the base for the incorporation of Cudrania tricupidata fruit. Hard candy was produced using three different polyols: isomalt, maltitol syrup, and xylitol. This study examined the effects of polyol mixtures as sucrose and corn syrup substitutes on physicochemical (moisture, color, soluble solid (SSC)), hardness, and sensory features of hard candies. These three polyols had notable effects on quality characteristics in addition to their effects on L* value. Xylitol had an undesirable effect on moisture content and hardness, resulting in decreased texture acceptability, but improved color and clarity. Given the results of our experiments and optimization of variables, we determined that 90.21% isomalt, 8.63% maltitol syrup, and 1.16% xylitol produced a sugar-free candy with high desirability (0.894).

Analysing stereotypical food consumption behaviours: ‘This way up?’ Is there really a ‘right’ way to eat a biscuit?

Many of the mundane foods that we eat on an everyday basis are consumed in a manner that may be considered stereotypical, conventional, habitual or, on occasion, even a playful ritual. There are a number of reasons for such behaviours, and the potential benefits for the consumer are discussed in the case of vertically asymmetrical foods where the upper and lower surfaces differ. Maximizing the eye appeal of the food product, maximizing the multisensory flavour experience and the ubiquitous benefits of ritual to the enjoyment of consumption experiences are all put forward as possible explanations for such behaviours in this opinion piece. Ultimately, however, the paucity of empirical evidence concerning the influence of the manner of eating such ubiquitous foods (right way-up or upside-down) on the multisensory tasting experience is highlighted. This is a seemingly important lacuna in the food science literature, given the multiple competing explanations concerning how such experiences might be affected, if at all, that suggest themselves. Looking to the future, it would clearly be of great interest, given the growing global obesity crisis, to understand whether it might be possible to increase sensory enjoyment and/or satiety by the better/optimized design of foods and/or food consumption behaviours.

Carbonated emotions: Consumers' sensory perception and emotional response to carbonated and still fruit juices

The global carbonated beverage market is large, and consumers like the oral irritation (ex. burning or prickling) associated with carbonated beverages. This study's first objective was to identify the effect of carbonation on consumers' liking and sensory perception of fruit juices (apple, cherry, and blueberry). The secondary aim was to evaluate consumers' emotional responses to carbonated fruit juices. The first trial asked consumers (n = 103) to use check-all-that-apply (CATA) and nine-point hedonic scales to evaluate six fruit juices (three carbonated and three non-carbonated). In the second trial, consumers (n = 107) were asked to evaluate the pictures of the same juices using the CATA variant of EsSense25 Profile® and a purchase intent scale. The consumers were also asked to identify what they like and dislike about carbonated beverages using an open-ended comment question. The first trial demonstrated that flavour significantly affected the overall liking scores but also identified that carbonation increased the overall liking of the blueberry and apple juices (p < 0.05). In the emotional response trial, the participants did not separate the samples based on carbonation, but rather separated the blueberry juices from the cherry and apple juices. The penalty lift analysis identified that when positive emotions were selected, the participants' purchase intent increased. Lastly, the consumers identified they like mouthfeel and flavour-enhancing qualities of carbonated beverages and associated them with special events. However, the participants disliked beverages that are too carbonated or flat and associated carbonated beverages with negative physical sensations and health perceptions. Overall, the flavour was more important than if the beverage was carbonated or not and purchase intent scores increased when positive emotions were perceived. Future research should investigate how emotions affect purchase intent, how participant's familiarity affects the emotions they select and evaluate how carbonation affects other beverages.

Three-Dimensional Printing of Food Foams Stabilized by Hydrocolloids for Hydration in Dysphagia

Three-dimensional food printing offers the possibility of modifying the structural design, nutrition, and texture of food, which may be used for consumers with special dietary requirements such as dysphagic patients. One of the food matrices that can be used for liquid delivery to dysphagic patients is food foams. Foams are widely used in different food products to adjust food density, rheological properties, and texture. Foams allow the food to stay in the mouth for sufficient time to provide hydration while minimizing the danger of choking. Our work studies the foam properties and printability of both egg white foams and eggless foams with a strong focus on their foaming properties, rheological properties, printability, and suitability for dysphagic patients. Food hydrocolloid, xanthan gum (XG), is added to improve foam stability and rheological properties so that the inks are printable. Rheological and syneresis properties of the pre-printed foam inks are examined. The texture profile and microstructure properties are studied post-printing. International dysphagia diet standardization initiative tests are carried out to assess the inks' potential for dysphagic diets. Inks with XG performed better with minimal water seepage, better foam stability, and excellent printability. This suggests that hydrocolloids lead to more stable food foams that are suitable for 3DFP and safe for hydration delivery to dysphagic patients.