Patterns of sweet liking in sucrose solutions and beverages

While preferred levels of sweetness are known to differ across individuals, investigations of hedonic responses to sweetness across multiple concentrations in both model system and beverage are limited. The objective of this study was to classify people according to their preferred sweetness in sucrose solutions and beverages. The stimuli were water and flavored beverages, each containing five levels of sucrose. A total of 200 female subjects rated liking and intensity of sweetness for sucrose solutions, and they conducted paired preference tests using the Monell forced-choice, paired-comparison, tracking procedure. These tests were replicated for the beverage. These evaluations were conducted on two separate occasions, once while the subjects were hungry and once relatively sated. Hierarchical cluster analysis revealed three distinct clusters based on the hedonic ratings. Cluster 1 showed positive hedonic ratings with increased sucrose concentration in both systems. Cluster 2 showed positive ratings to sucrose increases in the beverage, but not in the sucrose solution. Cluster 3 showed an inverted-U shaped pattern. These patterns were confirmed by the result of the Monell test. Similar trends were observed when the subjects were asked to rate liking of chocolates and in ratings of preferences for commonly consumed sweet and savory food items.     

Dietary habits and the perception and liking of sweetness among Australian and Malaysian students: A cross-cultural study

This study examined whether the perception of, and preference for, varying levels of sucrose in water, orange juice, custard and biscuit were related to dietary intakes of sugar and sweet foods in 69 Caucasian Australian and 63 Malaysian university students living in Australia. The two ethnic groups were equally able to discriminate the relative differences in sucrose concentration among the test samples, and a similar percentage of each group were sweetness likers or dislikers. Some significant differences between the ethnic groups' sweetness intensity and preference ratings were observed, but the differences were food-specific and were not always apparent for the same sucrose level in the different test foods. Within each ethnic group, more subjects had greater difficulty discriminating different sucrose levels in a solid, high fat biscuit. The Australian group had higher mean liking ratings than the Malaysian group for the orange juice and biscuit samples. However, both groups preferred similar levels of sucrose in the juice, custard and biscuit, which were similar to the amounts of sucrose present in current commercial products. The hedonic response pattern to the sucrose solution was not a good predictor of the hedonic responses to the other test stimuli, which indicates that preferred levels of sweetness are food-specific. Sweetness intensity ratings were not significantly associated with any of the dietary intake variables or bitterness ratings to 6-n-propylthiouracil. However, subjects who preferred higher levels of sucrose in the test stimuli tended to have higher dietary intakes of sugar and sweet foods.     

Different sweeteners in peach nectar: Ideal and equivalent sweetness

Many articles have been published with negative visions related to sugar, because people believe that its intake is related to obesity. For this reason, artificial sweeteners have received special attention. In order to substitute sucrose successfully, it is necessary to know previously sweetener concentrations that would be used and their sweetness equivalency related to sucrose. Hence, the objectives of this study were to determine the ideal sweetness in a peach nectar sweetened with sucrose, using a just-about-right scale, and the equivalent sweetness of samples sweetened with aspartame; cyclamate/saccharin blend 2:1; stevia; sucralose and acesulfame-K, using Magnitude Estimation. The concentration of sucrose considered as ideal by the consumers was 10%, with sweeteners’ equivalent concentrations of 0.054% for aspartame; 0.036% for cyclamate/saccharin blend 2:1; 0.10% for stevia; 0.016% for sucralose and 0.053% for acesulfame-K.     

Preference Mapping of Lemon Lime Carbonated Beverages with Regular and Diet Beverage Consumers

The drivers of liking of lemon‐lime carbonated beverages were investigated with regular and diet beverage consumers. Ten beverages were selected from a category survey of commercial beverages using a D‐optimal procedure. Beverages were subjected to consumer testing (n = 101 regular beverage consumers, n = 100 diet beverage consumers). Segmentation of consumers was performed on overall liking scores followed by external preference mapping of selected samples. Diet beverage consumers liked 2 diet beverages more than regular beverage consumers. There were no differences in the overall liking scores between diet and regular beverage consumers for other products except for a sparkling beverage sweetened with juice which was more liked by regular beverage consumers. Three subtle but distinct consumer preference clusters were identified. Two segments had evenly distributed diet and regular beverage consumers but one segment had a greater percentage of regular beverage consumers (P < 0.05). The 3 preference segments were named: cluster 1 (C1) sweet taste and carbonation mouthfeel lovers, cluster 2 (C2) carbonation mouthfeel lovers, sweet and bitter taste acceptors, and cluster 3 (C3) bitter taste avoiders, mouthfeel and sweet taste lovers. User status (diet or regular beverage consumers) did not have a large impact on carbonated beverage liking. Instead, mouthfeel attributes were major drivers of liking when these beverages were tested in a blind tasting. Practical Application : Preference mapping of lemon‐lime carbonated beverage with diet and regular beverage consumers allowed the determination of drivers of liking of both populations. The understanding of how mouthfeel attributes, aromatics, and basic tastes impact liking or disliking of products was achieved. Preference drivers established in this study provide product developers of carbonated lemon‐lime beverages with additional information to develop beverages that may be suitable for different groups of consumers.     

Hedonic tests in different locations as predictors of apple juice consumption at home in elderly and young subjects

The objective of this study was to evaluate the predictive value of hedonic tests on apple juice carried out in a sensory laboratory, University common room and at home (post-consumption test) on ad libitum home consumption measured over 5 consecutive days. Thirty-five elderly volunteers (59–88 years old) and 33 young subjects (20–30 years old) assessed the degree of liking five apple juices varying in sweetness (0, 2, 4, 7 and 10% w/w sucrose added) on a nine-point hedonic scale. Both age groups judged similarly the juice with the lowest sugar concentrations, whereas the juice with 2% sugar added received lower scores from the elderly compared to the young participants. Those samples with higher sweetness (4, 7 and 10%) received higher scores from the elderly compared to the young people. The sample with no sugar added had higher mean score (all the subjects) in the home test (6.92±1.78) compared to both laboratory (5.51±2.15) and common room (5.92±2.08). No such differences were observed for the juices with the other sugar contents. In the elderly group, 1-day intake of apple juice remained on a similar level, regardless of sweetness liking, while among young adults the intake varied, and was highest for juices that were liked most (with 0 and 2% sucrose added). The results showed that hedonic ratings have a limited value as predictors of fruit juice consumption at home. The correlation between rated degree of liking and intake was low, especially for the elderly (r=0.39), indicating that factors other than pleasantness may affect intake. Among three test conditions, the lowest correlation of juice intake was obtained with laboratory test results (r=0.38), relatively higher—when hedonic tests were conducted in common room setting (r=0.49), or as the post-consumption test at home (r=0.73). Further research is required on sensory procedures relevant for the elderly, which together with some other nonsensory factors, would give a better prediction of consumption.     

Consumer acceptance of natural sweeteners in protein beverages

Protein beverage consumption by Americans has increased in recent years. Coupled with this increased consumption is an interest in natural sweeteners. The objective of this study was to evaluate the sensory properties of naturally sweetened ready-to-mix (RTM) whey protein beverages using 3 temporal methods and to formulate a natural noncaloric sweetener blend that could be added to RTM protein beverages to provide sweetness while still appealing in flavor to consumers. Iso-sweet concentrations of sweeteners (sucralose, sucrose, fructose, stevia, monk fruit) in RTM vanilla whey protein beverages (25 g of protein/360 mL of water) were established using magnitude estimation scaling and 2-alternative forced-choice testing. Temporal sensory profiling was then conducted on each beverage by a trained panel using time intensity, temporal dominance of sensations, and temporal check-all-that-apply. These findings were used to formulate natural sweetener blends that closely matched the temporality of sucrose-sweetened RTM vanilla protein beverages for consumer testing. One sugar-free blend (25% stevia/75% monk fruit) and 1 reduced-sugar blend (25% stevia/25% monk fruit/50% fructose) were selected for consumer testing (n = 150 consumers) in addition to 3 control RTM beverages containing sucralose, stevia, or monk fruit. Two distinct consumer clusters were identified. The label-conscious segment of consumers preferred beverages sweetened with natural blends when primed. The flavor-driven segment of consumers conceptually preferred naturally sweetened beverages but preferred sucralose-sweetened beverages when primed. An all-natural label claim was most preferred across all consumers. Application of these findings to commercially produced RTM protein beverages aids in the development of naturally sweetened protein beverages with reduced calories and desirable sensory properties and highlights the importance of label claims to consumers overall but to a label-conscious segment of consumers in particular.     

The influence of natural sweetener (Stevia rebaudiana Bertoni) on bioactive compounds content in chokeberry juice

The aim was to determine the differences in nutritional quality between chokeberry juices sweetened with sucrose and green stevia powder. The quality of chokeberry juices during refrigerated storage was studied. Chokeberry juices with added green stevia powder had the higher content of analyzed bioactive compounds in comparison with juice samples sweetened with sucrose; vitamin C content increased up to two times, total phenol content up to 6% and antioxidant capacity for 3%. The content of studied bioactive compounds and antioxidant capacity during storage in period of 30 and 60 days was significantly reduced with the exception of steviol glycosides which content was not significantly reduced during the storage period.

Practical applications

Chokeberry juice is a popular, widespread product of chokeberry fruit characteristic for the dark intense red color, slightly unpleasant, bitter taste and extremely rich bioactive compounds content. Because of high nutritional quality, chokeberry juice is often consumed but with the biggest barrier of characteristic astringent taste which can be diminished by addition of sweetener. Producers often combine a low‐cost sweeteners like sucrose which shows numerous negative effects on human health. A good alternative to the sucrose and artificial sweeteners are natural sweeteners extracted from the plant material like steviol glycosides. Except sweetness, stevia products like green powder shows beneficial effect on the bioactive compounds content in the juices sweetened with it. Juices sweetened with stevia shows increased content of bioactive compounds, so such product may represent quality product from category of functional food.     

我国市售饮料中游离糖含量研究

目的 了解我国市售饮料中游离糖及其单体的含量,为游离糖摄入及其风险评估提供基础数据,为制定完善相关政策提供科学依据。方法 根据我国饮料行业产销量并结合地理分布,2015年采集9类饮料样品共计708份;根据美国分析化学家协会(AOAC)2000.17方法,以高效离子色谱-脉冲安培检测法测定其中的单糖和二糖(葡萄糖、果糖、蔗糖、半乳糖)含量。结果 708份饮料样品中游离糖含量均值为8.4 g/100 g,其中固体饮料中游离糖含量达41.2 g/100 g,除固体饮料外,果蔬汁类饮料(10.6 g/100 g)、碳酸饮料(9.2 g/100 g)游离糖平均含量较高。葡萄糖含量最高的三类饮料分别为果蔬汁类饮料、碳酸饮料和风味饮料;果糖含量最高的三类饮料分别为碳酸饮料、果蔬汁类饮料和风味饮料;固体饮料、咖啡饮料、蛋白饮料、植物饮料蔗糖含量高于其他种类饮料。36.3%(257/708)的饮料中游离糖含量＞10 g/100 g。果蔬汁类饮料(61.8%,89/144)、碳酸饮料(52.8%,84/159)和风味饮料(41.7%,5/12)中游离糖含量＞10 g/100 g的比例位居前三位。结论 2015年我国市售饮料中游离糖含量普遍较高,其中果蔬汁饮料、碳酸饮料中游离糖含量高于其他饮料。     

Rejection thresholds (RjT) of sweet likers and dislikers

Sweetness is generally a desirable taste, however consumers can be grouped into sweet likers and dislikers according to optimally preferred sucrose concentrations. Understanding the levels of sweetness in products that are acceptable and unacceptable to both consumer groups is important to product development and for influencing dietary habits. The concentrations at which sucrose decreases liking (the rejection threshold; RjT) in liquid and semi-solid matrices were investigated in this study. Thirty six consumers rated their liking of 5 sucrose aqueous solutions; this identified 36% sweet likers (SL) whose liking ratings increased with increasing sucrose and 64% sweet dislikers (SD) whose liking ratings decreased above 6% (w/v) sucrose. We hypothesized that SL and SD would have different RjT for sucrose in products. This was tested by preparing 8 levels of sucrose in orange juice and orange jelly and presenting each against the lowest level in forced choice preference tests. In orange juice, as sucrose increased from 33 g/L to 75 g/L the proportion of people preferring the sweeter sample increased in both groups. However, at higher sucrose levels, the proportion of consumers preferring the sweet sample decreased. For SD, a RjT was reached at 380 g/L, whereas a significant RjT for SL was not reached. RjT in jelly were not reached as the sweetness in orange jelly was significantly lower than for orange juice (p < 0.001). Despite statistically significant differences in rated sweetness between SL and SD (p = 0.019), the extent of difference between the two groups was minor. The results implied that sweet liker status was not substantially related to differences in sweetness perception. Self-reported dietary intake of carbohydrate, sugars and sucrose were not significantly affected by sweet liker status. However the failure to find an effect may be due to the small sample size and future studies within a larger, more representative population sample are justifiable from the results of this study.     

A comparison of aspartame and sucrose with respect to carryover effects in yogurt

Sensory profiling tests were carried out on natural, unsweetened yogurt consumed directly after yogurt sweetened with sucrose, aspartame or mixtures of aspartame + acesulfame K. There was no evidence that residual sweetness or bitterness from aspartame, either alone or blended, was perceived in the natural yogurt although sourness appeared to be masked. Natural yogurt had the highest bitter aftertaste when preceded by yogurt containing sucrose, which was explained as a contrast effect. In repeated consumption tests, flavored fruit yogurts tended to increase in sweetness and decrease in sourness over the rounds of repeated consumption, independent of sweetener type. Commercial samples of strawberry yogurt were not separated into groups according to sweetener type by a simple grouping test.     

Identifying Key Attributes for Protein Beverages

This study identified key attributes of protein beverages and evaluated effects of priming on liking of protein beverages. An adaptive choice‐based conjoint study was conducted along with Kano analysis to gain insight on protein beverage consumers (n = 432). Attributes evaluated included label claim, protein type, amount of protein, carbohydrates, sweeteners, and metabolic benefits. Utility scores for levels and importance scores for attributes were determined. Subsequently, two pairs of clear acidic whey protein beverages were manufactured that differed by age of protein source or the amount of whey protein per serving. Beverages were evaluated by 151 consumers on two occasions with or without priming statements. One priming statement declared “great flavor,” the other priming statement declared 20 g protein per serving. A two way analysis of variance was applied to discern the role of each priming statement. The most important attribute for protein beverages was sweetener type, followed by amount of protein, followed by type of protein followed by label claim. Beverages with whey protein, naturally sweetened, reduced sugar and ≥15 g protein per serving were most desired. Three consumer clusters were identified, differentiated by their preferences for protein type, sweetener and amount of protein. Priming statements positively impacted concept liking (P < 0.05) but had no effect on overall liking (P > 0.05). Consistent with trained panel profiles of increased cardboard flavor with higher protein content, consumers liked beverages with 10 g protein more than beverages with 20 g protein (6.8 compared with 5.7, P < 0.05). Protein beverages must have desirable flavor for wide consumer appeal.     

Older US adults like sweetened colas,but not other chemesthetic beverages

Many older adults suffer from difficulty swallowing thin beverages like water or coffee. To improve swallowing safety, beverages are typically thickened. This creates a new problem: the thickened beverages can be disgusting. New research suggests chemesthesis, particularly spiciness, carbonation, or intense sourness, could improve swallowing without the need for thickeners. Yet, whether such beverages would be liked by older adults is unknown. We thus conducted this experiment to establish older adults' sensory perception and liking/disliking of commercially available chemesthetic beverages. We recruited participants to rate sweetness, sourness, fizziness, stinging, and liking/disliking of unsweetened carbonated waters (1 plain, 5 flavored), sour orange juice, spicy ginger beer, and colas (sugar or aspartame-sweetened). Initial tests (N = 30 older adults) indicated sour orange juice, spicy ginger beer, and two of the flavored waters were not well-liked, so other beverages were selected for a second test (N = 94, 30 younger adults, 64 older adults). Sweetened, carbonated colas were the best-liked of the beverages. The unsweetened, flavored carbonated waters were in general not liked. Regarding comparisons of sensory ratings between older and younger adults, only sweetness differed between age groups. In particular, intensity ratings for the chemesthetic aspects of the beverages (stinging/burning/spiciness, fizziness) and the sour taste did not differ by age. As the chemesthetic properties are the most likely reason the beverages could aid in swallowing safety, observing no suppression of these sensations in older adults is encouraging for the potential of these products as a treatment option.     

GRAPE JUICE AS AN EXTENDER AND SWEETENER FOR BLUEBERRY DRINKS1

Blueberry juice has a strong flavor and low sugar content, but does not make an affordable, palatable drink unless mixed with water or another juice. This study investigated characteristics of blueberry juice blended with Concord, Reliance, Sunbelt, and Venus grape juices, and Thompson Seedless concentrate (TSC), The blends were evaluated by a trained sensory panel for the attributes of blueberry flavor, color, and aroma, and for astringency, body, and sweetness. Intensity of blueberry-related sensory attributes increased with increased concentration of blueberry juice for all two-way juice beverage blends. Blends sweetened with high fructose corn syrup (HFCS) as opposed to TSC were perceived as significantly different in triangle testing. In three-way blends of blueberry, Concord, and water, replacing HFCS with TSC as a sweetener, and increasing the percentage of blueberry and Concord juice increased intensity ratings for blueberry aroma, and the effects were additive. For the attributes of body, color, flavor, and sweetness, changing sweeteners had no effect, but increasing the percentage of blueberry and Concord grape juice increased the intensity ratings for these characteristics.     

The effect of sweeteners on the acceptability of dairy‐based espresso beverages†

A study was performed to determine the role of product formulations on the quality of coffee‐flavoured dairy beverages. The study evaluated the effect of sweetener type on product quality. Three soft‐serve mixes varying in sweetener type were manufactured using 100% sucrose, a 50:50 blend of corn sweetener and sucrose, and 100% corn sweetener. The three mixes were used as ingredients in the manufacture of espresso‐based coffee beverages. Samples were analysed for colour, separation, composition, pH and viscosity. Sensory analysis was carried out by trained panels and consumer panels. The beverages made using soft‐serve ice cream mix sweetened solely with sucrose were sweeter and preferred by consumers. Soft‐serve ice cream mixes sweetened with sucrose were significantly more viscous and resulted in less foaming and less viscous than fresh‐blended, iced espresso beverages.     

Formulation optimisation of a whey lemon beverage using a blend of the sweeteners aspartame and saccharin

Product formulations based on combinations of two sweeteners were optimised in a sweetened paneer whey lemon beverage (WLB) by organoleptic panels. The binary sweetener blend aspartame/saccharin (70:30, 0.0425%) scored the highest based upon comparison with the best‐optimised single sweetener aspartame (0.07%) in WLB and had nonsignificant differences with the control WLB sweetened with sucrose in all sensory attributes. This best binary blend showed maximum synergy in sweetness intensity (14.4%) and overall acceptability (7.5%) in respect of a single sweetener aspartame. The multiple‐sweetener approach involving use of binary blend (0.0425%) resulted in 39% reduction of usage level when compared with single sweetener aspartame (0.07%).     

LC/MS characterization of phenolic constituents of mate (Ilex paraguariensis,St. Hil.) and its antioxidant activity compared to commonly consumed beverages

Mate is a tea-like beverage widely consumed in South America, prepared from the dried leaves of Ilex paraguariensis, St Hil. The total polyphenols (PP) and antioxidant activity of mate infusions and acid–methanol/acetone extracts were determined in three commercial brands, and compared to commonly consumed beverages like green and black teas, red, rosé and white wines, and orange juice. Mate had a PP content comparable to tea and orange juice, and, when normalized for the PP content of beverages, mate had an antioxidant activity slightly higher than wines, orange juice and black tea, but lower than green tea. LC/MS analysis of mate extracts showed that caffeoylquinic and dicaffeoylquinic acid isomers were the major components of the phenolic fraction of mate. Mixed mono-, di- and tri-esters of quinic acid and other hydroxycinnamates were also detected. Several quercetin and kaempferol glycosides were identified. Consumption of mate infusions would significantly contribute to the overall antioxidant intake, providing high amounts of caffeoylquinic acid derivatives, with biological effects potentially beneficial for human health.     

PSYCHOLOGICAL CORRELATES OF SUGAR CONSUMPTION1

This paper reviews some of the research on the sweet taste which has been published during the past several decades. It stresses the division of our understanding of sweetness into three sections: quality (type of taste, and the role of sweetness), measurement of sweetness intensity or strength of the perception and the correlation with physical measurements, and finally the hedonics of sweetness which represents the affective portion. Data is presented from a real-world study on the sweetness and liking of a beverage which illustrates that although children and adults may perceive the sensory characteristics of sweetness in similar manners, nonetheless their hedonic reactions are quite different to the same sweetened beverage.     

The role of taste in alcohol preference,consumption and risk behavior

Alcohol consumption is widespread, and high levels of use are associated with increased risk of developing an alcohol use disorder. Thus, understanding the factors that influence alcohol intake is important for disease prevention and management. Additionally, elucidating the factors that associate with alcohol preference and intake in non-clinical populations allows for product development and optimisation opportunities for the alcoholic beverage industry. The literature on how taste (orosensation) influences alcohol behavior is critically appraised in this review. Ethanol, the compound common to all alcoholic beverages, is generally aversive as it primarily elicits bitterness and irritation when ingested. Individuals who experience orosensations (both taste and chemesthetic) more intensely tend to report lower liking and consumption of alcoholic beverages. Additionally, a preference for sweetness is likely associated with a paternal history of alcohol use disorders. However, conflicting findings in the literature are common and may be partially attributable to differences in the methods used to access orosensory responsiveness and taste phenotypes. We conclude that while taste is a key driver in alcohol preference, intake and use disorder, no single taste-related factor can adequately predict alcohol behaviour. Areas for further research and suggestions for improved methodological and analytical approaches are highlighted.     

Sweetness intensity perception and pleasantness ratings of sucrose, aspartame solutions and cola among multi-ethnic Malaysian subjects

As the sugar intake of Malaysians is one of the highest in the Asia Pacific region, we wanted to investigate how this high prevalence of ‘sweet tooth’ is influenced by biological determinants like age, gender, ethnicity and Body Mass Index (BMI). This study therefore sought to use the generalized Labeled Magnitude Scale to evaluate the sweetness intensity perception and pleasantness ratings of not only three increasing suprathreshold concentrations of sucrose and a popular naturally-sweetened carbonated beverage - Coca-Cola®, but also their non-nutritive sweetener (NNS) counterparts - aspartame and Coca-Cola Light®. Taken together, the overall intensity of NNS solutions and beverage was perceived as significantly higher, but not for their pleasantness. The intensity perception and pleasantness of most sweet solutions were not significantly associated with gender and BMI. Overall, Malays had a lower perceived intensity of sweet stimuli compared to other ethnicities, but a conclusion of the influence of ethnicity on sweetness pleasantness could not be met. Lastly, sweetness intensity perception and pleasantness ratings for both colas decreased significantly with age.