Sensory profiling of natural sweeteners and sucrose-sweetener binary mixtures.

Autor: Mora M; Department of Food Science, Cornell University, Ithaca, New York, USA., Wijaya F; Department of Food Science, Cornell University, Ithaca, New York, USA., Jiang G; Department of Food Science, Cornell University, Ithaca, New York, USA., Gibney P; Department of Food Science, Cornell University, Ithaca, New York, USA., Dando R; Department of Food Science, Cornell University, Ithaca, New York, USA.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2023 Jul; Vol. 88 (7), pp. 2984-2995. Date of Electronic Publication: 2023 May 29.
DOI: 10.1111/1750-3841.16610
Abstrakt: Overconsumption of added sugars is associated with higher incidences of obesity, type II diabetes, and cardiovascular disease. Alternative sweeteners have long been relied on as a strategy to reduce consumption of added sugars; however these alternatives differ notably from sucrose in their sensory properties. Recently, consumers have also been looking to reduce consumption of ingredients deemed "artificial," seeking natural alternatives despite poor definitions of these terms on the whole. Wider knowledge of the sensory properties of natural sweeteners would greatly aid in this goal. Descriptive analysis and time-intensity scaling were used to characterize the temporal profile and off-flavors of allulose, erythritol, rebaudioside (Reb) A, Reb D, Reb M, monk fruit, and thaumatin, as compared to sucrose. Further, each was blended to reduce sucrose by 50% and 75% in binary mixtures. Where significant off-flavors were frequently reported with sweeteners, when delivered in binary mixtures for partial sugar reduction, these were much mitigated, while also bringing temporal profiles closer to that of sucrose. This suggests that partial sugar reduction may be an effective way of reducing caloric intake while not compromising sensory experience. PRACTICAL APPLICATION: The use of both descriptive analysis and time-intensity scaling allows for a more complete understanding of the sensory properties of natural alternative sweeteners. Understanding their sensory deficits and ways to improve these sweeteners plays a critical role in creating healthier products that will be accepted by consumers.
(© 2023 Institute of Food Technologists.)
Databáze: MEDLINE
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