Time-Intensity Parameters of Selected Carbohydrate and High Potency Sweeteners

Time-intensity (TI) sweetness curves were generated and ten TI parameters were determined for selected carbohydrate and high potency sweeteners. Samples were evalutated by trained panelists at 5% sucrose equivalency (SEV) in water for sucralose, sucrose, fructose, aspartame, cyclamate, acesulfame-K and saccharin and at 9% SEV in water and a buffered model beverage system for sucralose, sucrose, fructose, aspartame and cyclamate. When compared within each system, differences in temporal properties appeared to be concentration and media dependent. No differences in onset characteristics were observed among equisweet groups. Aftertaste characteristics differed among sweeteners only .at 9% SEV in water where high potency sweeteners tended to have somewhat longer aftertaste than nutritive sweeteners.     

Sensory Quality of Selected Sweeteners: Aqueous and Lipid Model Systems

The sweetness characteristics of sucrose, fructose, aspartame, acesulfame K, sodium saccharin and calcium cyclamate were studied in aqueous and lipid model food systems with and without lemon or vanilla flavoring. Anchored linear scales were used to evaluate sweetened model systems for initial, maximum and residual sweetness intensity and nonsweet aftertaste. Data were analyzed by analyses of variance. Flavor did not influence sweetness, except where residual sweetness was more intense in lemon and vanilla solutions than in plain solutions. No sweetener was perceived exactly like sucrose. Intensity and sweetness profiles varied between systems and among sweeteners. Character of the food system influenced perceptions of sweetness and aftertaste.     

Fat Concentration Affects Sweetness and Sensory Profiles of Sucrose, Sucralose, and Aspartame

The sensory characteristics of sucralose, aspartame, and sucrose were studied in an unflavored lipid model system varying in fat levels. One study investigated the effects of fat on the potencies (vs. sucrose) of sucralose and aspartame. We also examined absolute changes in all three sweeteners in taste, temporal, and mouthfeel properties at fiied concentrations across a wide fat range. Results indicated a modest decrease in the potencies of sucralose and aspartame across fat concentrations, especially at lower sweetness levels. All sweeteners responded similarly to changes in fat concentration. Independent of fat level, sucralose was perceived more similar to aspartame in onset, bitterness, and aftertaste, than to sucrose.     

Effects of washing and packing on sensory and chemical parameters in carrots (Daucus carota L)

Carrots washed and packed by hand or machine and stored at 2, 10 or 20 °C in three different package types were analysed for taste, flavour and content of sugars, terpenes, 6‐methoxymellein and ethanol as well as for ethylene, CO₂ and O₂ concentrations in the packages. Carrots washed by machine had increased micro‐organism decay and higher sensory scores for bitter taste, aftertaste, terpene flavour and odour, green odour and earthy flavour. The ability of packages to ventilate was important to avoid anaerobic conditions that caused decreased sucrose content, increased production of ethanol and a higher intensity of ethanol flavour and sickeningly sweet taste. Increasing temperature enhanced the concentration of ethanol, CO₂ and ethylene and decreased the O₂ concentration as well as the content of sucrose and total sugar. High temperature also increased the intensity of ethanol flavour and odour, aftertaste, earthy flavour, terpene flavour and bitter taste. Bitter taste was positively correlated with 6‐methoxymellein level, although this level was below the sensory threshold. Bitter taste, earthy flavour and aftertaste were correlated with total terpenes and several individual terpenes. Carrots washed and packed early in the long‐term storage period (November) were more bitter and had a higher level of 6‐methoxymellein and a higher intensity of terpene flavour and odour, green flavour and earthy flavour than those handled in January or March. Copyright © 2004 Society of Chemical Industry     

Comparison of Temporal Perception of Fruitiness in Model Systems Sweetened with Aspartame, an Aspartame + Acesulfame K Blend, or Sucrose

Sweetness and fruitiness of equisweet solutions of aspartame (APM), an aspartame + acesulfame-K blend (APM/AK) or sucrose were evaluated in binary (BIN) (sweetener and orange flavor) and tertiary (TER) (BIN and citric acid) systems by time-intensity (TI) methodology. Sweetener solutions adjusted to the viscosity of sucrose (APM* and APM/AK*) showed small inconsistent differences from their unthickened counterparts. In BIN systems, APM and APM* had the longest duration (DUR) of sweetness and fruitiness. In TER systems, APM* increased maximum intensity (MAX) and DUR of fruitness and S decreased sourness MAX and DUR relative to APM and APM/AK blends. Fruitiness MAX was perceived later than sweetness, whereas sweetness DUR persisted longer than fruitiness.     

Alternative sweetening of yoghurt

The influence of different sweeteners on the quality of yoghurt was studied using a sucrose sweetened yoghurt as the reference. The alternative sweeteners used were xylitol, sorbitol, fructose, cyclamate and saccharin. The sweeteners were added to the yoghurt either prior to or after incubation. The influence of xylitol and sorbitol were studied more closely by investigating their growth retarding effects on the yoghurt culture. The quality of the yoghurt varieties was evaluated by pH, titratable acidity, viscosity, microbiological quality, sensory properties and storage stability.
All the sweeteners used were suitable for sweetening of yoghurt after incubation. However, saccharin could be used only when mixed with xylitol to cover its disturbing bitter aftertaste when used alone.
Sweetening with sorbitol prior to incubation was problematic. To obtain a suitable sweetness of the yoghurt 15% of sorbitol had to be added. This amount retarded the growth of the yoghurt culture so greatly that no acid, aroma or coagulation was formed in the product. Even a concentration 7% made the yoghurt significantly different from the normal yoghurt. The sweetness of yoghurt prepared with less than 7% of sorbitol is very slight. Consequently, sorbitol is not suitable for use as the only sweetener in pre-sweetened yoghurt. However, its use was possible in combination with sucrose. Xylitol proved to be a good yoghurt sweetener for pre-incubation sweetening, in spite of a slight retarding effect on the growth of the bacteria. At 8% concentration, which was the most preferred, the retarding effect of xylitol was negligible.     

Sweetness Adaptation of Some Carbohydrate and High Potency Sweeteners

A sip-and-swallow procedure designed to provide stimulation resembling normal drinking was employed to investigate adaptation to sweetness and sourness over time in a model beverage system. Intensity judgements were made using magnitude estimation. Adaptation to sweeteners (sucrose, HFCS, sucralose and aspartame) alone and in blends was evaluated. Different degrees of sweetness adaptation were observed. Sucrose and HFCS displayed less adaptation than the high potency sweeteners, sucralose and aspartame. Blends containing two high potency sweeteners adapted to a greater degree than the individual components. Blends containing a carbohydrate and a high potency sweetener showed less adaptation than those containing two high intensity sweeteners. Sourness adaptation was not demonstrated.     

Physicochemical and psychophysical characteristics of binary mixtures of bulk and intense sweeteners

Correlating psychophysical characteristics with physicochemical properties of sweeteners is of relevance to the understanding of the origin of sweetener synergy, an essential parameter for the food manufacturer. Psychophysical evaluation was carried out on bulk sweeteners (sucrose and maltitol) and intense sweeteners (aspartame, sodium cyclamate, acesulfam-K, alitame) in mixtures. The concentrations of mixtures were calculated to be equisweet to 10% sucrose and sweetness intensity was evaluated by reference to sucrose solutions using a “sip and spit” method. While a positive synergistic phenomenon is observed for sugar/sodium cyclamate and maltitol/acesulfamK mixtures, a significant suppression effect is obtained when aspartame is added to sugars. Additivity is observed for sucrose/alitame and sucrose/acesulfamK mixtures. The origin of these differences lies in the influence of the two molecules on water structure and in the nature of their hydration. From physicochemical properties (intrinsic viscosity, Huggins coefficient, apparent specific volume, hydration number, surface tension and contact angle), alitame and aspartame seem characterised by hydrophobic hydration; sodium cyclamate, as well as the bulk sweeteners, appear more compatible with water structure and possess hydrophilic hydration. ACK is differentiated from other sweeteners by a negative hydration. Synergy occurs when components with identical types of hydration are mixed. This phenomenon is accompanied by an increase in the mobility of water molecules in the proximity of bulk sweeteners (maltitol and sucrose) and a reduction of volume of the hydrated solute molecule. Inversely, suppression and additivity occur when constituents of the mixture possess different natures of hydration, as in sucrose/aspartame mixtures, and when physicochemical properties show a reduction of the mobility of water around the sweeteners. For suppression effects, an increase in volume of the hydration sphere is also observed. Interpretation of the sweetness of mixtures of sugars and artificial sweeteners, in terms of their compatibility with water structure, is of relevance at an economic level in food formulations.     

The role of sour and bitter perception in liking,familiarity and choice for phenol-rich plant-based foods

Among factors influencing food preferences and choices, individual differences in taste perception play a key role in defining eating behaviour. In particular, sour and bitter responsiveness could be associated with the acceptance and the consumption of phenol-rich plant-based foods recommended for a healthy diet. The aim of this study was to investigate, in a large population sample, the associations among sour and bitter responsiveness and liking, familiarity and choice for plant-based foods characterized by these target tastes. Adults aged 18 to 60 years (n = 1198; 58% women) were tested for their sour and bitter responsiveness both in water solutions and in food models (pear juice-based beverages modified in citric acid content to induce different levels of sourness: 0.5, 2.0, 4.0 and 8.0 g/kg; chocolate pudding samples modified in sucrose content to induce different levels of bitterness: 38, 83, 119, 233 g/kg). Familiarity, stated liking and choice for fruit juices and vegetables varying for sour/bitter taste (high in bitter/sour taste: e.g. grapefruit juice and cauliflower; low in bitter/sour taste: e.g. zucchini and pineapple juice) were measured. Results showed a significant positive correlation between bitter and sour taste perception in water solutions and model foods, as well as a positive correlation between the perceived intensity of the two taste stimuli. Subjects characterized by high responsiveness to the two target stimuli were found to give lower liking scores to foods characterized by sour/bitter tastes and tended to choose less sour/bitter foods compared to less responsive subjects.Thus, food choice for phenol rich plant-based products could be associated with a reduced responsiveness to bitter and sour tastes and a consequent higher acceptance of food products characterized by these taste qualities.     

Sensory characteristics and relative sweetness of tagatose and other sweeteners

The present study investigated the sensory characteristics and relative sweetness of tagatose, an emerging natural low-calorie sweetener with various functional properties, compared to other sweeteners (sucrose, sucralose, erythritol, rebaudioside A), over a wide range of sweetness commonly found in foods and beverages (3% to 20% sucrose [w/v]). A total of 34 subjects evaluated aqueous solutions of the 5 sweeteners for the perceived intensities of sweetness, bitterness, astringency, chemical-like sensations, and sweet aftertaste, using the general version of the Labeled Magnitude Scale. The relationship between the physical concentrations of the sweeteners and their perceived sweetness (that is, psychophysical functions) was derived to quantify the relative sweetness and potency of the sweeteners. The results suggest that tagatose elicits a sweet taste without undesirable qualities (bitterness, astringency, chemical-like sensations). Out of the 5 sweeteners tested, rebaudioside A was the only sweetener with notable bitterness and chemical-like sensations, which became progressively intense with increasing concentration (P < 0.001). In terms of perceived sweetness intensity, the bulk sweeteners (tagatose, erythritol, sucrose) had similar sweetness growth rates (slopes > 1), whereas the high-potency sweeteners (sucralose, rebaudioside A) yielded much flatter sweetness functions (slopes < 1). Because the sweetness of tagatose and sucrose grew at near-identical rates (slope = 1.41 and 1.40, respectively), tagatose produced about the same relative sweetness to sucrose across the concentrations tested. However, the relative sweetness of other sweeteners to sucrose was highly concentration dependent. Consequently, sweetness potencies of other sweeteners varied across the concentrations tested, ranging from 0.50 to 0.78 for erythritol, 220 to 1900 for sucralose, and 300 to 440 for rebaudioside A, while tagatose was estimated to be approximately 0.90 times as potent as sucrose irrespective of concentration. Practical Application: The present study investigated the sensory characteristics and relative sweetness of tagatose, an emerging natural low-calorie sweetener, compared to other sweeteners. Study results suggest that tagatose elicits a sweet taste without undesirable qualities over a wide range of concentrations. Tagatose produced about the same relative sweetness to sucrose across the concentrations tested, while the relative sweetness of other sweeteners was highly concentration dependent. The present data provide a general guideline when considering the use of tagatose and other sweeteners in foods and beverages.     

Parents’ and Children's Acceptance of Skim Chocolate Milks Sweetened by Monk Fruit and Stevia Leaf Extracts

Chocolate milk increases milk consumption of children, but high sugar content raises health concerns. Interest in sugar reduction and parents’ preference for natural sweeteners necessitates further research on natural nonnutritive sweeteners. However, it is important to maintain consumer acceptability, especially for children, while reducing sugar in chocolate milk. The objectives of this study were to identify the sweetness intensity perception of stevia leaf (STV) and monk fruit (MK) extracts in skim chocolate milk (SCM), to evaluate STV and MK as the sole or partial sweetener source for SCM for young adults (19 to 35 y) and children (5 to 13 y), and to determine if information on natural nonnutritive sweeteners impacted parents’ acceptability of SCM. Power function and 2‐alternative forced choice studies were used to determine the iso‐sweetness of nonnutritive sweeteners to a sucrose control in SCM (51.4 g/L, SUC control). Young adults (n = 131) evaluated 9 different SCM (SUC control, STV, MK, STV:sucrose blends, or MK:sucrose blends) in a completely randomized 2‐d test. Children (n = 167) evaluated SUC control SCM and SCM with 39.7 g/L sucrose and 46 mg/L MK (MK25) or 30 mg/L STV (STV25). Parents evaluated SUC control, MK25, and STV25 in a balanced crossover design with a 40‐d wait time between primed or unprimed ballots. Chocolate milks solely sweetened by nonnutritive sweeteners were less acceptable compared with SUC control by young adults. MK25 and STV25 were acceptable by young adults and children. The presentation of chocolate milk label information had different effects on parental acceptance. Traditional parents preferred sucrose sweetened SCM, and label conscious parents preferred SCM with natural nonnutritive sweeteners.     

Analysis of various sweeteners in low‐sugar mixed fruit jam: equivalent sweetness,time‐intensity analysis and acceptance test

For a sweetener to successfully replace sucrose in food formulations, studies must first be conducted to determine the concentrations of the sweeteners to be used and their equivalent sweetness compared with sucrose. After establishing the optimal concentration of each sweetener, it is necessary to determine which is more similar to sucrose. The objective of this study was to determine the equivalent amount of different sweeteners, necessary to promote the same degree of ideal sweetness in mixed fruit (marolo, sweet passion fruit and soursop) jam and to characterise the time–intensity profile and consumer acceptance. With respect to the mixed fruit jam containing 40% (w/w) of sucrose, sucralose presented the highest sweetening power, being 1033.59 times sweeter than sucrose, followed by sucralose/acesulfame‐K/neotame 5:3:0.1 (982.80), sucralose/steviol glycoside 2:1 (862.67), sucralose/acesulfame‐K 3:1 (847.45) and sucralose/thaumatin 1:0.6 (284.29). The sweeteners had a time–intensity sweetness profile similar to sucrose and a time–intensity bitterness profile different from sucrose but similar among themselves. In relation to sensory acceptance, a significant difference between the low‐sugar jam and the traditional jam was not observed.     

Sensory profile,acceptability, and their relationship for diabetic/reduced calorie chocolates

The purpose of this study was to determine the sensory properties and acceptability of lab developed prototypes of conventional, diabetic (with no sugar), and diabetic/reduced calorie milk chocolates (no sugar and 25% calorie reduction) with high-intensity sweeteners, sucralose and stevioside, and partial fat replacement with whey protein concentrate (WPC). PLS was performed in order to relate sensory properties and consumer acceptability and to determine drivers of liking and disliking. There was no difference between conventional, diabetic and diabetic/reduced calorie milk chocolates for brightness, cocoa aroma, cocoa butter aroma, and cocoa flavor (p > 0.05). Acceptability was higher for sucrose substitution by sucralose than by stevioside and partial fat replacement reduced acceptability of flavor even more (p ? 0.05). Crucial attributes which determine consumer acceptability in samples are sweet aroma, melting rate, and sweetness, whereas bitterness, bitter aftertaste, adherence, and sandiness were drivers of disliking.     

Sensory Quality of Selected Sweeteners: Unbaked and Baked Flour Doughs

Sucrose, fructose, aspartame, acesulfame K, sodium saccharin, and calcium cyclamate were studied in unbaked and baked shortbreadtype cookies. Sweeteners were evaluated for initial, maximum, and residual sweetness intensity and nonsweet aftertaste for effects of lemon and vanilla flavor on sweetness character. Type of sweetener influenced sweetness quality in unbaked and baked cookies. Intensities and sweetness profiles for the six sweeteners differed between unbaked and baked cookies, particularly for aspartame. Sweetness of sucrose and saccharin were perceived similarly in baked cookies, but they differed in quality and intensity of nonsweet aftertaste. Flavor did not affect initial, maximum, or residual sweetness but nonsweet aftertaste was less intense in lemon and plain unbaked cookies than in vanilla-flavored unbaked cookies.     

Perception and acceptance of selected high-intensity sweeteners and blends in model soft drinks by propylthiouracil (PROP) non-tasters and super-tasters

Individual variation in the perception of saccharin has been related to genetic sensitivity to the bitterness of 6-n-propylthiouracil (PROP). But, data on other intense sweeteners are sparse, particularly when tasted in real foods. The objectives of this study were (1) to identify the sensory attributes of intense sweeteners that influenced perception and acceptability of citrus-flavored model soft drinks and (2) to investigate the influence of PROP taster status on these responses. The sweeteners were: 10% and 8% high-fructose corn syrup (HFCS) (controls), sucralose (SUC), aspartame (ASP), acesulfame-K (ACE), ASP/ACE and SUC/ACE. Twenty-nine PROP non-tasters (NT) and 30 PROP super-tasters (ST) rated nine attributes for intensity and liking. Data were analyzed using principal component analysis (PCA). The sweeteners were described in three dimensions. Factor 1 was a bitter-citrus contrast for which overall liking was associated with higher citrus impact and lower bitterness. Factors 2 and 3 were related to overall flavor and carbonation, respectively. The sensory profiles of ASP, ASP/ACE and SUC were most similar to 10% HFCS. SUC/ACE was more bitter and less acceptable than 10% HFCS; ACE was the most bitter and was liked the least. PCA also revealed that NT placed more emphasis on the perception of sweetness and citrus flavor (Factor 1; 37% variance), whereas ST tasters placed more emphasis on bitterness (Factor 1; 43% variance). Liking was uniquely related to lower bitterness for NT. For ST, liking was negatively related to bitterness and weakly positively related to persistence of sweetness. These data suggest that ST experience intense sweeteners differently than NT but these differences play a minor role in soft drink acceptance.