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Descriptive Sensory Profile and Consumer Study Impact of Different Nutritive and Non-Nutritive Sweeteners on the Descriptive, Temporal Profile, and Consumer Acceptance in a Peach Juice Matrix. Foods 2022; 11:foods11020244. [PMID: 35053976 PMCID: PMC8775159 DOI: 10.3390/foods11020244] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/14/2022] [Accepted: 01/15/2022] [Indexed: 02/06/2023] Open
Abstract
The study evaluated the effect of peach juice sweetened with sucrose, widely used non-nutritive sweeteners, the artificial sucralose, neotame blend, and the natural stevia extract with different rebaudioside A concentrations on the temporal and quantitative descriptive profile, and consumer acceptance of the beverage. The sensory profiling was determined by quantitative descriptive and time–intensity analyses. The results showed that the sweeteners neotame and sucralose present higher sweetening power, and the different rebaudioside A concentrations did not affect the sweetening power of the stevia extract. The samples sweetened with stevia with 40% and 95% of rebaudioside A were characterized by the sensory attributes bitter taste, bitter aftertaste, astringency, and black tea flavor, with a negative influence on the consumers’ acceptance. The different concentrations of rebaudioside A in stevia interfered substantially in the descriptors bitter taste and bitter aftertaste, showing that the higher the percentage of rebaudioside A, the lower bitterness of peach juice.
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de Medeiros AC, Filho ERT, Bolini HMA. Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose-Free, and Vegan Frozen Desserts of Chocolate Flavor. J Food Sci 2019; 84:2973-2982. [PMID: 31546291 DOI: 10.1111/1750-3841.14806] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 07/06/2019] [Accepted: 08/07/2019] [Indexed: 12/23/2022]
Abstract
The study developed traditional and light chocolate-flavor frozen dessert formulations, aimed at the general public, lactose intolerants, and vegans, and evaluated influences on quantitative sensory profiles and consumer acceptance with the replacement of sucrose by sweeteners in low-calorie versions. Twelve samples with different matrices were studied, sweetened with sucrose, sucralose, and stevia. The ideal concentration of sucrose (9%: dairy samples and 15%: vegan samples) was determined by the JAR scale. The sweetness equivalence was determined by the magnitude estimation method. The physical-chemical parameters were evaluated: pH, overrun, melting, and texture. The sensory profile evaluated through Quantitative Descriptive Analysis (QDA). The QDA data were correlated with acceptance data by partial least squares regression (PLS). The results showed that the substitution of traditional milk by lactose-free milk in the formulation did not change the characteristics of the chocolate ice cream. The use of sweeteners presented differences for milk flavor, bitter taste, bitter residual, and melting. The use of stevia extract was characterized by the presence of bitter taste, residual sweet and bitter that inhibited the perception of milk flavor, but not directly impacting the acceptance by consumers. The sucralose presented a profile closer to the sucrose, presenting lower intensity for the undesirable attributes such as bitter taste and residual bitter. There was no significant difference in the use of soy or rice protein in vegan versions, however, the use of sweeteners and body agents negatively impacted consumers' acceptance by attenuating the flavor of vegetable protein and raising gummy coating during the melting. PRACTICAL APPLICATION: This study shows the development and sensory profile of frozen chocolate desserts. Traditional and modified samples have also been produced for consumers with dietary restrictions such as vegans, vegetarians, lactose intolerants, and diabetics. Throughout the sensory and statistical analysis, it was identified how to replace sucrose by the natural glycoside sweetener of steviol, as well as the impact on the sensory profile and the acceptance of the different formulations. The results found may provide important information for researchers in food industries who need to produce frozen chocolate desserts for vegans, vegetarians, lactose intolerant, and diabetic consumers. Stevia and sucralose were good substitutes for sucrose in the formulation of frozen desserts without lactose, but not in vegan versions (with rice and soy protein).
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Cusielo KVC, da Silva ACDML, Tavares-Filho ER, Bolini HMA. Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso. J Food Sci 2019; 84:2628-2637. [PMID: 31441950 DOI: 10.1111/1750-3841.14773] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 06/30/2019] [Accepted: 07/25/2019] [Indexed: 01/02/2023]
Abstract
Several factors have led to an increase in the consumption of sweeteners in substitution of sucrose. Studies on the behavior and the sensory properties of sweeteners are relevant, once they provide knowledge about both the adequate sweetener concentration with a sweetness equivalence to a sucrose-sweetened product and the possible sensory changes of the product. The addition of stevia with different rebaudioside A concentrations and sucralose to traditional and decaffeinated espresso coffee was studied, using the just-about-right scale and magnitude estimation method, to determine the ideal sweetness and the acceptance of the samples. The effect of the intensity of sensory attributes sweet taste, bitter taste, coffee flavor, and body in the acceptance was evaluated by penalty analysis. Decaffeinated presented proportionally lower sucrose concentration and sweetness equivalence than the traditional samples. Stevia concentrations were similar, despite the different rebaudioside A concentrations, for both traditional and decaffeinated samples, and rebaudioside A levels from stevia in espresso have no differences in sweetness intensity. Sucralose was the most intense sweetener in espresso. Although no differences were observed in the acceptance test in relation to appearance, aroma, and texture among the samples, the internal preference map showed segmentation of consumers with respect to the acceptability. This segmentation is more related to the type of sample than the added sweetener. Penalty analysis demonstrated that the most penalizing sensory characteristics were "coffee flavor" and "sweet," leading to a significant decrease in the acceptability of the samples. PRACTICAL APPLICATION: Conclusions obtained are important source of knowledge for the coffee industry, in the development and manufacture of beverages with coffee. The present findings can help to understand the behavior and the sensory properties of sweeteners. They provide knowledge about sensory perception of sweet and bitter tastes, and the factors that influence this perception and the sensory profile of the samples, once the behavior of sweeteners varies according to the product to which they are added.
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Wee M, Tan V, Forde C. A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners. Nutrients 2018; 10:E1632. [PMID: 30400167 PMCID: PMC6266678 DOI: 10.3390/nu10111632] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 10/19/2018] [Accepted: 10/26/2018] [Indexed: 12/21/2022] Open
Abstract
Reduction or replacement of sucrose while maintaining sweetness in foods is challenging, but today there are many sweeteners with diverse physical and caloric compositions to choose from. The choice of sweetener can be adapted to match reformulation goals whether these are to reduce calories, lower the glycaemic response, provide bulk or meet criteria as a natural ingredient. The current study sought to describe and compare the sweetness intensity dose-response, sweetness growth rate, sweetness potency, and potential for calorie reduction across 16 different sweeteners including sucrose. Sweetness growth rate was defined as the rate of change in sweetness intensity per unit of sweetener concentration. Sweetness potency was defined as the ratio of the concentration of a sweetener to that of sucrose at equivalent sweetness intensity, whereas the potential for calorie reduction is the caloric value of a sweetener compared to sucrose at matched sweetness intensities. Sweeteners were drawn from a range of nutritive saccharide (sucrose, dextrose, fructose, allulose (d-psicose), palatinose (isomaltulose), and a sucrose⁻allulose mixture), nutritive polyol (maltitol, erythritol, mannitol, xylitol, sorbitol), non-nutritive synthetic (aspartame, acesulfame-K, sucralose) and non-nutritive natural sweeteners stevia (rebaudioside A), luo han guo (mogroside V). Sweetness intensities of the 16 sweeteners were compared with a sensory panel of 40 participants (n = 40; 28 females). Participants were asked to rate perceived sweetness intensity for each sweetener series across a range of concentrations using psychophysical ratings taken on a general labelled magnitude scale (gLMS). All sweeteners exhibited sigmoidal dose-response behaviours and matched the 'moderate' sweetness intensity of sucrose (10% w/v). Fructose, xylitol and sucralose had peak sweetness intensities greater than sucrose at the upper concentrations tested, while acesulfame-K and stevia (rebA) were markedly lower. Independent of sweetener concentration, the nutritive sweeteners had similar sweetness growth rates to sucrose and were greater than the non-nutritive sweeteners. Non-nutritive sweeteners on the other hand had higher potencies relative to sucrose, which decreases when matching at higher sweetness intensities. With the exception of dextrose and palatinose, all sweeteners matched the sweetness intensity of sucrose across the measured range (3.8⁻25% w/v sucrose) with fewer calories. Overall, the sucrose⁻allulose mixture, maltitol and xylitol sweeteners were most similar to sucrose in terms of dose-response behaviour, growth rate and potency, and showed the most potential for sugar replacement within the range of sweetness intensities tested.
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Affiliation(s)
- May Wee
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore.
| | - Vicki Tan
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore.
| | - Ciarán Forde
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore.
- Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117593, Singapore.
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Hutchings SC, Low JYQ, Keast RSJ. Sugar reduction without compromising sensory perception. An impossible dream? Crit Rev Food Sci Nutr 2018; 59:2287-2307. [DOI: 10.1080/10408398.2018.1450214] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Scott C. Hutchings
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Julia Y. Q. Low
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Russell S. J. Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
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Inada KOP, Duarte PA, Lapa J, Miguel MAL, Monteiro M. Jabuticaba ( Myrciaria jaboticaba) juice obtained by steam-extraction: phenolic compound profile, antioxidant capacity, microbiological stability, and sensory acceptability. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:52-61. [PMID: 29358795 PMCID: PMC5756182 DOI: 10.1007/s13197-017-2769-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/24/2017] [Accepted: 07/20/2017] [Indexed: 10/18/2022]
Abstract
Jabuticaba (Myrciaria jaboticaba) is a dark-colored fruit native to Brazil that has a desirable flavor and high anthocyanin content. In the present study, jabuticaba juice was produced by steam-extraction and the phenolic compound profile, antioxidant capacity, instrumental color, and microbiological quality were evaluated during 90 days of storage at 25 °C. Cyanidin-3-O-glucoside represented 45% of the total phenolic content of the juice, which reduced with extent of 80% during storage. Total phenolic content of the juice increased by 59% during 90 days of storage, which entailed, average 4.4-fold increase in the content of gallic and ellagic acids. FRAP assay was most sensitive for measuring gallic and ellagic acids, while the TEAC assay was the most sensitive for measuring anthocyanins. Although [Formula: see text] and [Formula: see text] values of jabuticaba juice decreased and [Formula: see text] increased during storage. Jabuticaba juice remained microbiologically stable during storage, and did not support the growth of inoculated Escherichia coli and Salmonella enteritidis, suggesting antimicrobial activity.
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Affiliation(s)
- Kim Ohanna Pimenta Inada
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° Andar, Sala 16, Rio de Janeiro, 21941-902 Brazil
| | - Paula Andrés Duarte
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° Andar, Sala 16, Rio de Janeiro, 21941-902 Brazil
| | - Jacqueline Lapa
- Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco I, 2° Andar, Sala 24, Rio de Janeiro, 21941-902 Brazil
| | - Marco Antônio Lemos Miguel
- Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco I, 2° Andar, Sala 24, Rio de Janeiro, 21941-902 Brazil
| | - Mariana Monteiro
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° Andar, Sala 16, Rio de Janeiro, 21941-902 Brazil
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Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.010] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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8
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Barakat H, Al-Furaydi A, Al-Harbi A, Al-Shedookhi A. Nutritional, Chemical and Organoleptical Characteristics of Low-Calorie Fruit Nectars Incorporating Stevioside as a Natural Sweetener. ACTA ACUST UNITED AC 2017. [DOI: 10.4236/fns.2017.81009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Reis F, De Andrade J, Deliza R, Ares G. Comparison of Two Methodologies for Estimating Equivalent Sweet Concentration of High-Intensity Sweeteners with Untrained Assessors: Case Study with Orange/Pomegranate Juice. J SENS STUD 2016. [DOI: 10.1111/joss.12217] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Felipe Reis
- Departamento de Tecnologia de Alimentos, Instituto de Tecnologia; Universidade Federal Rural do Rio de Janeiro; Seropédica RJ Brasil
| | - Juliana De Andrade
- Instituto de Química; Universidade Federal do Rio de Janeiro, Cidade Universitária; Rio de Janeiro RJ Brazil
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos; Rio de Janeiro RJ Brazil
| | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química; Universidad de la República; Canelones Pando Uruguay
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Morais Ferreira JM, Azevedo BM, Silva FGDE, Luccas V, Bolini HMA. Isosweetness concentrations of sucrose and high-intensity sweeteners and antioxidant activity in white chocolate with functional properties. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13190] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
| | - Bruna Marcacini Azevedo
- Faculty of Food Engineering (FEA); University of Campinas (UNICAMP); Monteiro Lobato, 80 13083-862 Campinas SP Brazil
| | | | - Valdecir Luccas
- Food Technology Institute (ITAL); Avenida Brazil, 2880 13070-178 Campinas SP Brazil
| | - Helena Maria André Bolini
- Faculty of Food Engineering (FEA); University of Campinas (UNICAMP); Monteiro Lobato, 80 13083-862 Campinas SP Brazil
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Rodrigues J, Paixão J, Cruz A, Bolini H. Chocolate Milk with Chia Oil: Ideal Sweetness, Sweeteners Equivalence, and Dynamic Sensory Evaluation Using a Time-Intensity Methodology. J Food Sci 2015; 80:S2944-9. [DOI: 10.1111/1750-3841.13120] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2015] [Accepted: 09/24/2015] [Indexed: 11/30/2022]
Affiliation(s)
- J.B Rodrigues
- Univ. Estadual de Campinas (UNICAMP); Faculdade de Engenharia de Alimentos (FEA); P.O. Box 13083-862 Campinas São Paulo Brazil
| | - J.A. Paixão
- Univ. Estadual de Campinas (UNICAMP); Faculdade de Engenharia de Alimentos (FEA); P.O. Box 13083-862 Campinas São Paulo Brazil
| | - A.G. Cruz
- Inst. Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ) Equipe de Alimentos; P.O. Box 20270-021 Rio de Janeiro Rio de Janeiro Brazil
| | - H.M.A. Bolini
- Univ. Estadual de Campinas (UNICAMP); Faculdade de Engenharia de Alimentos (FEA); P.O. Box 13083-862 Campinas São Paulo Brazil
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12
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Esmerino E, Paixão J, Cruz A, Garitta L, Hough G, Bolini H. Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse. J Dairy Sci 2015; 98:7544-51. [DOI: 10.3168/jds.2015-9651] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2015] [Accepted: 06/25/2015] [Indexed: 11/19/2022]
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Oliveira D, Antúnez L, Giménez A, Castura JC, Deliza R, Ares G. Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking. Food Res Int 2015; 75:148-156. [DOI: 10.1016/j.foodres.2015.05.050] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 05/14/2015] [Accepted: 05/27/2015] [Indexed: 11/28/2022]
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14
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Generalized Pairwise Correlation and method comparison: Impact assessment for JAR attributes on overall liking. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.02.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Relative sweetness, sweetness quality, and temporal profile of xylooligosaccharides and luo han guo (Siraitia grosvenorii) extract. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0124-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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16
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Pimentel TC, Madrona GS, Prudencio SH. Probiotic clarified apple juice with oligofructose or sucralose as sugar substitutes: Sensory profile and acceptability. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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de Oliveira Rocha IF, Bolini HMA. Different sweeteners in passion fruit juice: Ideal and equivalent sweetness. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.055] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Azevedo BM, Schmidt FL, Bolini HMA. High-intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time-intensity analysis. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12774] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Bruna M. Azevedo
- Food and Nutrition Department; Faculty of Food Engineering; University of Campinas; R. Monteiro Lobato 80 6121 Campinas Brazil
| | - Flávio L. Schmidt
- Food Technology Department; Faculty of Food Engineering; University of Campinas; R. Monteiro Lobato 80 6121 Campinas Brazil
| | - Helena M. A. Bolini
- Food and Nutrition Department; Faculty of Food Engineering; University of Campinas; R. Monteiro Lobato 80 6121 Campinas Brazil
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Antenucci RG, Hayes JE. Nonnutritive sweeteners are not supernormal stimuli. Int J Obes (Lond) 2015; 39:254-9. [PMID: 24942868 PMCID: PMC4262733 DOI: 10.1038/ijo.2014.109] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/13/2014] [Revised: 06/04/2014] [Accepted: 06/10/2014] [Indexed: 12/12/2022]
Abstract
BACKGROUND It is often claimed that nonnutritive sweeteners (NNS) are 'sweeter than sugar', with the implicit implication that high-potency sweeteners are supernormal stimuli that encourage exaggerated responses. This study aimed to investigate the perceived sweetness intensity of a variety of nutritive sweeteners (sucrose, maple syrup and agave nectar) and NNS (acesulfame-K (AceK), rebaudioside A (RebA), aspartame and sucralose) in a large cohort of untrained participants using contemporary psychophysical methods. METHODS Participants (n=401 total) rated the intensity of sweet, bitter and metallic sensations for nutritive sweeteners and NNS in water using the general labeled magnitude scale. RESULTS Sigmoidal dose-response functions were observed for all stimuli except AceK. That is, sucrose follows a sigmoidal function if the data are not artifactually linearized via prior training. More critically, there is no evidence that NNS have a maximal sweetness (intensity) greater than sucrose; indeed, the maximal sweetness for AceK, RebA and sucralose were significantly lower than that for concentrated sucrose. For these sweeteners, mixture suppression due to endogenous dose-dependent bitter or metallic sensations appears to limit maximal perceived sweetness. CONCLUSIONS In terms of perceived sweetness, NNS cannot be considered supernormal stimuli. These data do not support the view that NNS hijack or overstimulate sweet receptors to produce elevated sweet sensations.
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Affiliation(s)
- Rachel G. Antenucci
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - John E. Hayes
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
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Rocha IFDO, Bolini HMA. Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance. Food Sci Nutr 2015; 3:129-39. [PMID: 25838891 PMCID: PMC4376407 DOI: 10.1002/fsn3.195] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2014] [Revised: 12/01/2014] [Accepted: 12/02/2014] [Indexed: 12/01/2022] Open
Abstract
This study evaluated the effect of different sweeteners on the sensory profile, acceptance, and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame, sucralose, stevia, cyclamate/saccharin blend 2:1, and neotame. Sensory profiling was performed by 12 trained assessors using quantitative descriptive analysis (QDA). Acceptance tests (appearance, aroma, flavor, texture and overall impression) were performed with 124 consumers of tropical fruit juice. Samples with sucrose, aspartame and sucralose showed similar sensory profile (P < 0.05), without bitter taste, bitter aftertaste, and metallic taste, and samples with sucrose and sucralose did not differ from each other for the attribute sweet aftertaste. Passion fruit flavor affected positively and sweet aftertaste affected negatively the acceptance of the samples. Samples sweetened with aspartame, sucralose, and sucrose presented higher acceptance scores for the attributes flavor, texture, and overall impression, with no significant (P < 0.05) differences between them. Aspartame and sucralose can be good substitutes for sucrose in passion fruit juice.
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Affiliation(s)
| | - Helena Maria André Bolini
- Faculty of Food Engineering, Food and Nutrition Department, University of Campinas R. Monteiro Lobato 80, 6121, Campinas, Brazil
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21
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Paixão J, Rodrigues J, Esmerino E, Cruz A, Bolini H. Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage. J Dairy Sci 2014; 97:7344-53. [DOI: 10.3168/jds.2014-7995] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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Alcaire F, Zorn S, Silva Cadena R, AntÚnez L, Vidal L, Giménez A, Ares G. Application of Survival Analysis to Estimate Equivalent Sweet Concentration of Low-Calorie Sweeteners in Orange Juice. J SENS STUD 2014. [DOI: 10.1111/joss.12128] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Florencia Alcaire
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; Gral. Flores 2124 CP 11800 Montevideo Uruguay
| | - Shari Zorn
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; Gral. Flores 2124 CP 11800 Montevideo Uruguay
| | - Rafael Silva Cadena
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; Gral. Flores 2124 CP 11800 Montevideo Uruguay
| | - LucÍa AntÚnez
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; Gral. Flores 2124 CP 11800 Montevideo Uruguay
| | - Leticia Vidal
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; Gral. Flores 2124 CP 11800 Montevideo Uruguay
| | - Ana Giménez
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; Gral. Flores 2124 CP 11800 Montevideo Uruguay
| | - Gastón Ares
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; Gral. Flores 2124 CP 11800 Montevideo Uruguay
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Morais E, Morais A, Cruz A, Bolini H. Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners. J Dairy Sci 2014; 97:2600-9. [DOI: 10.3168/jds.2013-7603] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2013] [Accepted: 01/15/2014] [Indexed: 12/22/2022]
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Freitas MLF, Dutra MBDL, Bolini HMA. Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp dilution, ideal sweetness, and sweetness equivalence. FOOD SCIENCE AND TECHNOLOGY 2014. [DOI: 10.1590/s0101-20612014005000008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Morais E, Cruz A, Faria J, Bolini H. Prebiotic gluten-free bread: Sensory profiling and drivers of liking. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.07.014] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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26
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Cadena RS, Cruz AG, Netto RR, Castro WF, Faria JDAF, Bolini HMA. Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.10.012] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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Dutra M, Bolini H. Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.847866] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Esmerino E, Cruz A, Pereira E, Rodrigues J, Faria J, Bolini H. The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose. J Dairy Sci 2013; 96:5512-21. [DOI: 10.3168/jds.2013-6616] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2013] [Accepted: 04/24/2013] [Indexed: 11/19/2022]
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de Souza VR, Pereira PAP, Pinheiro ACM, Bolini HMA, Borges SV, Queiroz F. Analysis of various sweeteners in low-sugar mixed fruit jam: equivalent sweetness, time-intensity analysis and acceptance test. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12123] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Vanessa R. de Souza
- Food Science Department; Federal University of Lavras Câmpus Universitário; Postcode 3037 CEP 37200-000; Lavras/MG; Brazil
| | - Patrícia A. P. Pereira
- Food Science Department; Federal University of Lavras Câmpus Universitário; Postcode 3037 CEP 37200-000; Lavras/MG; Brazil
| | - Ana Carla M. Pinheiro
- Food Science Department; Federal University of Lavras Câmpus Universitário; Postcode 3037 CEP 37200-000; Lavras/MG; Brazil
| | - Helena M. A. Bolini
- Food and Nutrition Department; Faculty of Food Engineering; University of Campinas; Câmpus Universitario Zeferino Vaz - Cidade Universitaria; CEP 13083-970; Campinas/SP; Brazil
| | - Soraia V. Borges
- Food Science Department; Federal University of Lavras Câmpus Universitário; Postcode 3037 CEP 37200-000; Lavras/MG; Brazil
| | - Fabiana Queiroz
- Food Science Department; Federal University of Lavras Câmpus Universitário; Postcode 3037 CEP 37200-000; Lavras/MG; Brazil
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