Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M).

Ran Tao,Sungeun Cho

doi:10.3390/foods9081026

Ran Tao, Sungeun Cho

Open Access

https://doi.org/10.3390/foods9081026

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Abstract

Rebaudioside (Reb) D and M are the recent focus of the food industry to address the bitter taste challenge of Reb A, which is the most commonly used steviol glycoside in natural sweetener stevia. This study evaluated the sensory characteristics of Reb A, D, and M, compared to 14% (w/v) sucrose, using a consumer panel and explored the relationship between 6-n-Propylthiouracil (PROP) taster status (i.e., non-tasters, medium tasters, supertasters) and the perceived intensity of sweet and bitter tastes of the three steviol glycosides. A total of 126 participants evaluated the intensities of in-mouth, immediate (5 s after expectorating), and lingering (1 min after expectorating) sweetness and bitterness of 0.1% Reb A, D, M, and 14% sucrose and described the aftertaste of the sweeteners by using a check-all-that-apply (CATA) question. The results showed that in-mouth sweetness and bitterness of Reb D and M were not significantly different from sucrose, unlike Reb A which showed significant bitterness. However, Reb D and M showed more intense lingering sweetness than sucrose. The CATA analysis resulted that Reb D and M were closer to positive attribute terms and also to sucrose than Reb A, but Reb D and M were still considered artificial, which may cause them to be perceived negatively. When comparing among PROP taster groups, no significant differences in the perceived sweetness and bitterness of the three steviol glycosides were found. This study generates important information about Reb A, D, and M for the food industry, especially working with products formulated to deliver reductions in sugar using a natural high-intensity sweetener, stevia.

Highlights

Artificial sweeteners are widely used in a variety of foods and beverages as a sugar substitute that mimics the effect of sugar on taste without adding calories
(w/v) Reb M was proved to be not significantly different from a 14% sucrose solution, and the same concentration was used for Reb A and D to compare the sensory characteristics of the three steviol glycosides at the same concentration
We found that there were no significant differences in the perceived sweetness and bitterness of Reb A, D, and M among PROP taster groups

Summary

Introduction

Artificial sweeteners are widely used in a variety of foods and beverages as a sugar substitute that mimics the effect of sugar on taste without adding calories. Consumers have a negative perception of artificial sweeteners due to aversive sensations such as bitter off-taste [1,2] and due to potential health risks and demand more natural options [3]. Demand for natural sugar substitutes with low/zero calories, the food industry has focused on stevia, which is a natural high-intensity non-nutritive sweetener. Stevia (Stevia Rebaudiana Bertoni) is a shrub native to Paraguay, and the leaves of stevia have been used to sweeten teas for hundreds of years in Paraguay and Brazil [4,5]. Stevia is the source of many different types of steviol glycosides, which are the sweetening compounds in stevia leaves [6]. Stevioside and rebaudioside (Reb) A are the major sweet compounds among the steviol glycosides [6] and are the most widely used steviol glycosides on the market according to a Mintel Global New Products Database (GNPD) product search [7]

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