Abstract
This study was conducted to elucidate comprehensive sensory profiles of potential natural alternative sweeteners, xylooligosaccharides (XOS), and luo han guo extract (LHGE). Relative sweetness to 5% sucrose was obtained using the two-alternative forced-choice method. Sensory and temporal profiles were identified using descriptive analysis and time-intensity analysis, respectively. XOS and LHGE were 0.25- and 75.76-fold sweeter than 5% sucrose solution, respectively. At equi-sweetness concentrations to 5% sucrose, XOS was characterized by sourish and corn silk flavor. LHGE was distinguished from other sweeteners by its yellowness, honey-like flavor, and licorice flavor. Bitterness and acridness of these sweeteners were not significantly different from those of sucrose. Both sweeteners exhibited a delayed time to peak intensity and persistent sweet aftertaste. Further studies are required to enhance the sweetness profile of XOS and LHGE toward achieving more sucrose-like sweetness impression.
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