Abstract
To investigate the optimum ratio of sucrose replacement with high intensity sweeteners, the sensory characteristics and consumer acceptability of coffee drinks containing sucralose and acesulfame-K were studied using descriptive analysis and consumer testing. The relative sweetness of the sucralose and acesulfame-K to sucrose were 600-700 and 200-400 times greater, respectively, within the coffee drink system. The sucrose-replaced coffee drinks containing 100% sucralose, as well as mixtures of sucralose/acesulfame-K in ratios of 75/25 and 50/50, showed sensory profiles that were more similar to those of the original 100% sucrose coffee drink, which had a greater sweet taste, vegetable cream, caramel flavor, viscosity, and mouthcoating. These samples were not different from the 100% sucrose sample in terms of overall consumer acceptability.
| Original language | English |
|---|---|
| Pages (from-to) | 527-533 |
| Number of pages | 7 |
| Journal | Korean Journal of Food Science and Technology |
| Volume | 39 |
| Issue number | 5 |
| State | Published - 2007 |
Keywords
- Acesulfame-K
- Consumer acceptability
- Sensory properties
- Sucralose
- Sucrose replacement