High‐intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time–intensity analysis |
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| Authors: | Bruna M. Azevedo Flávio L. Schmidt Helena M. A. Bolini |
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| Affiliation: | 1. Food and Nutrition Department, Faculty of Food Engineering, University of Campinas, Campinas, Brazil;2. Food Technology Department, Faculty of Food Engineering, University of Campinas, Campinas, Brazil |
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| Abstract: | The efficient substitution of sucrose by a sweetener in beverages requires the application of some sensory techniques. First, one must determine the concentrations of the sweeteners under study, equivalent in sweetness to the ideal sucrose concentration. In addition, it is fundamental to determine which is most similar to sucrose. The objectives of this study were to determine the ideal sweetness for espresso coffee and the equivalent concentrations in sweetness of different sweeteners, as well as characterise the time–intensity profile of each sweetener in relation to sweetness. The sweeteners evaluated were sucralose, aspartame, neotame, a cyclamate/saccharin mixture (2:1) and stevia. The sucrose concentration considered ideal by consumers was 12.5% (w/v), and the equivalent concentrations of the sweeteners were 0.0159% for sucralose, 0.0549% for aspartame, 0.0016% for neotame, 0.0359% for the cyclamate/saccharin mixture and 0.0998% for stevia. The time–intensity analysis indicated that possibly the sweeteners neotame, aspartame and sucralose would be the best substitutes for sucrose. |
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| Keywords: | Equivalent sweetness espresso coffee ideal sweetness sweeteners time– intensity analysis |
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