Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol
| Autor: | Jae-Hee Hong, Sunghee Park, Jinsil Jung, Soohyun Kim |
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| Rok vydání: | 2021 |
| Předmět: |
Relative sweetness
Sucralose Glycosylation Sucrose 030309 nutrition & dietetics Sensory profile Applied Microbiology and Biotechnology Alternative sweetener 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Food science Aftertaste 0303 health sciences 04 agricultural and veterinary sciences Sweetness Sweetener 040401 food science Rebaudioside A chemistry Maltitol Research Article Food Science Biotechnology |
| Zdroj: | Food Science and Biotechnology |
| ISSN: | 2092-6456 1226-7708 |
| DOI: | 10.1007/s10068-020-00873-w |
| Popis: | Rebaudioside A is a promising natural alternative sweetener but they produce increased bitterness, astringency, and unpleasant aftertastes. Glycosylation and blending with different sweeteners are known to improve the sensory characteristics of rebaudioside A. The present study was conducted to identify the relative sweetness and sensory profile of glycosyl rebaudioside A (g-reb A). The relative sweetness of g-reb A compared to 5% sucrose was determined using the two-alternative forced choice method. The sensory profiles of g-reb A and its mixtures with allulose and maltitol (1:1 ratio) were compared to those of rebaudioside A, rebaudioside D, rebaudioside M, sucralose, allulose, maltitol, and sucrose using descriptive analysis conducted by eight trained panelists. The relative sweetness of g-reb A was 155, which was lower than that of rebaudioside A. In addition, the bitter taste and aftertaste, astringency, and sweet onset of g-reb A were decreased compared to those of rebaudioside A. |
| Databáze: | OpenAIRE |
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