Glenn H. Andersen, Niki Alexi, Konstantina Sfyra, Derek V. Byrne, Ulla Kidmose
{"title":"时间检查-所有-适用于蔗糖替代甜味剂天然和合成来源混合物的感官分析","authors":"Glenn H. Andersen, Niki Alexi, Konstantina Sfyra, Derek V. Byrne, Ulla Kidmose","doi":"10.1111/joss.12838","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>The present study aimed to formulate sucrose-replaced samples with natural or synthetic sweeteners, and to benchmark the temporal sensory profile of sucrose-replaced samples to a control sample (100% sucrose). Acesulfame-K, aspartame, erythritol, rebaudioside M, and sucralose replaced sucrose at four different levels (25%, 50%, 75%, and 100%) in aqueous solutions. A trained sensory panel evaluated the samples with temporal check-all-that-apply. The sweeteners showed great individual differences in their ability to replace sucrose. Except for aspartame, the 25% sucrose replacement across all sweeteners was not significantly different from the control. Aspartame, erythritol, and sucralose showed no difference from sucrose for the 50% and 75% sucrose-replaced samples. In contrast, a replacement of above 25% sucrose with acesulfame-K and rebaudioside M resulted in significant variations in the aftertaste period resulting in bitter off-taste and licorice off-flavor, respectively, compared to the control. Conclusively, synthetic and natural sweeteners were able to partially replace sucrose without altering the temporal sensory profile.</p>\n </section>\n \n <section>\n \n <h3> Practical Applications</h3>\n \n <p>This study showed high variability of achievable sucrose replacement suggesting that the choice of sweetener is crucial for a successful replacement. Blends of sucralose or erythritol with sucrose was most suitable to mimic the sensory profile of sucrose. This can be applied by the food industry in the innovation of low energy food and beverage products with comparable sensory profiles to the sucrose counterparts.</p>\n </section>\n </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2023-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12838","citationCount":"0","resultStr":"{\"title\":\"Temporal check-all-that-apply on the sensory profiling of sucrose-replaced sweetener blends of natural and synthetic origin\",\"authors\":\"Glenn H. Andersen, Niki Alexi, Konstantina Sfyra, Derek V. Byrne, Ulla Kidmose\",\"doi\":\"10.1111/joss.12838\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <p>The present study aimed to formulate sucrose-replaced samples with natural or synthetic sweeteners, and to benchmark the temporal sensory profile of sucrose-replaced samples to a control sample (100% sucrose). Acesulfame-K, aspartame, erythritol, rebaudioside M, and sucralose replaced sucrose at four different levels (25%, 50%, 75%, and 100%) in aqueous solutions. A trained sensory panel evaluated the samples with temporal check-all-that-apply. The sweeteners showed great individual differences in their ability to replace sucrose. Except for aspartame, the 25% sucrose replacement across all sweeteners was not significantly different from the control. Aspartame, erythritol, and sucralose showed no difference from sucrose for the 50% and 75% sucrose-replaced samples. In contrast, a replacement of above 25% sucrose with acesulfame-K and rebaudioside M resulted in significant variations in the aftertaste period resulting in bitter off-taste and licorice off-flavor, respectively, compared to the control. Conclusively, synthetic and natural sweeteners were able to partially replace sucrose without altering the temporal sensory profile.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Practical Applications</h3>\\n \\n <p>This study showed high variability of achievable sucrose replacement suggesting that the choice of sweetener is crucial for a successful replacement. Blends of sucralose or erythritol with sucrose was most suitable to mimic the sensory profile of sucrose. This can be applied by the food industry in the innovation of low energy food and beverage products with comparable sensory profiles to the sucrose counterparts.</p>\\n </section>\\n </div>\",\"PeriodicalId\":17223,\"journal\":{\"name\":\"Journal of Sensory Studies\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2023-05-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12838\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Sensory Studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/joss.12838\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.12838","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Temporal check-all-that-apply on the sensory profiling of sucrose-replaced sweetener blends of natural and synthetic origin
The present study aimed to formulate sucrose-replaced samples with natural or synthetic sweeteners, and to benchmark the temporal sensory profile of sucrose-replaced samples to a control sample (100% sucrose). Acesulfame-K, aspartame, erythritol, rebaudioside M, and sucralose replaced sucrose at four different levels (25%, 50%, 75%, and 100%) in aqueous solutions. A trained sensory panel evaluated the samples with temporal check-all-that-apply. The sweeteners showed great individual differences in their ability to replace sucrose. Except for aspartame, the 25% sucrose replacement across all sweeteners was not significantly different from the control. Aspartame, erythritol, and sucralose showed no difference from sucrose for the 50% and 75% sucrose-replaced samples. In contrast, a replacement of above 25% sucrose with acesulfame-K and rebaudioside M resulted in significant variations in the aftertaste period resulting in bitter off-taste and licorice off-flavor, respectively, compared to the control. Conclusively, synthetic and natural sweeteners were able to partially replace sucrose without altering the temporal sensory profile.
Practical Applications
This study showed high variability of achievable sucrose replacement suggesting that the choice of sweetener is crucial for a successful replacement. Blends of sucralose or erythritol with sucrose was most suitable to mimic the sensory profile of sucrose. This can be applied by the food industry in the innovation of low energy food and beverage products with comparable sensory profiles to the sucrose counterparts.
期刊介绍:
The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.