Relative sweetness and sensory characteristics of bulk and intense sweeteners

Mi Jin Gwak, Seo Jin Chung, Young Jae Kim, Chun Sun Lim

Research output: Contribution to journalArticlepeer-review

31 Scopus citations

Abstract

The objectives of this study were to measure and validate the relative sweetness of various sweeteners and to identify the sweeteners having similar sensory quality to that of sucrose. Twelve types of bulk and intense sweeteners were investigated. The relative sweetness was measured by 2-alternative forced choice method with 5% sucrose solution and the results were validated using descriptive analysis. The relative sweetness of the novel sweeteners such as tagatose, erythritol, stevia, and rebaudioside A 97 were shown to be 0.85, 0.63, 64.1, and 227, respectively. Maltitol and tagatose were shown to elicit very similar sensory characteristics to that of sucrose.

Original languageEnglish
Pages (from-to)889-894
Number of pages6
JournalFood Science and Biotechnology
Volume21
Issue number3
DOIs
StatePublished - Jun 2012

Keywords

  • 2-alternative forced choice method (2-AFC)
  • Bulk sweetener
  • Intense sweetener
  • Relative sweetness
  • Sensory characteristics

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