Descriptive Sensory Profile and Consumer Study Impact of Different Nutritive and Non-Nutritive Sweeteners on the Descriptive, Temporal Profile, and Consumer Acceptance in a Peach Juice Matrix.

Alessandra Medeiros,Elson Tavares,Helena Maria Andre Bolini

doi:10.3390/foods11020244

Alessandra Medeiros, Elson Tavares + Show 1 more

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https://doi.org/10.3390/foods11020244

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Journal: Foods (Basel, Switzerland)	Publication Date: Jan 17, 2022
Citations: 9	License type: CC BY 4.0

Affiliation: Universidade Estadual de Campinas

Abstract

The study evaluated the effect of peach juice sweetened with sucrose, widely used non-nutritive sweeteners, the artificial sucralose, neotame blend, and the natural stevia extract with different rebaudioside A concentrations on the temporal and quantitative descriptive profile, and consumer acceptance of the beverage. The sensory profiling was determined by quantitative descriptive and time–intensity analyses. The results showed that the sweeteners neotame and sucralose present higher sweetening power, and the different rebaudioside A concentrations did not affect the sweetening power of the stevia extract. The samples sweetened with stevia with 40% and 95% of rebaudioside A were characterized by the sensory attributes bitter taste, bitter aftertaste, astringency, and black tea flavor, with a negative influence on the consumers’ acceptance. The different concentrations of rebaudioside A in stevia interfered substantially in the descriptors bitter taste and bitter aftertaste, showing that the higher the percentage of rebaudioside A, the lower bitterness of peach juice.

Highlights

IntroductionPeach is the eighth-most produced fruit in the world [1], with seasonal production and great importance, being a source of carotenoids, such as β-carotene and β-cryptoxanthin, with protective effects due to its antioxidant properties [2]
The sample sweetened with stevia at 40% rebaudioside A presented a higher intensity for both descriptors
The results showed that the different rebaudioside A concentrations in stevia extracts substantially interfered in the sensory profile of peach nectar, with an impact on the descriptors bitter taste and bitter aftertaste, which decreased with an increase in the concentration of rebaudioside A

Summary

Introduction

Peach is the eighth-most produced fruit in the world [1], with seasonal production and great importance, being a source of carotenoids, such as β-carotene and β-cryptoxanthin, with protective effects due to its antioxidant properties [2]. The importance and popularization of ready-to-drink juices have gained prominence due to the ease of consumption, availability of fruit outside the local harvest season, in addition to the nutritional quality and health benefits of the beverage [4]. It is known that obesity is related to excessive consumption of calories from sugars, such as glucose, fructose, and sucrose, among other factors. Within this context, sucrose replacement by sweeteners represents an alternative for consumers to reduce their energy intake [5]

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