Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol |
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Authors: | Jinsil Jung SooHyun Kim Sunghee Park Jae-Hee Hong |
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Affiliation: | 1.Department of Food and Nutrition, Seoul National University, Seoul, Republic of Korea ;2.CJ CheilJedang Research Institute, Suwon, 16495 Republic of Korea ;3.Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea |
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Abstract: | Rebaudioside A is a promising natural alternative sweetener but they produce increased bitterness, astringency, and unpleasant aftertastes. Glycosylation and blending with different sweeteners are known to improve the sensory characteristics of rebaudioside A. The present study was conducted to identify the relative sweetness and sensory profile of glycosyl rebaudioside A (g-reb A). The relative sweetness of g-reb A compared to 5% sucrose was determined using the two-alternative forced choice method. The sensory profiles of g-reb A and its mixtures with allulose and maltitol (1:1 ratio) were compared to those of rebaudioside A, rebaudioside D, rebaudioside M, sucralose, allulose, maltitol, and sucrose using descriptive analysis conducted by eight trained panelists. The relative sweetness of g-reb A was 155, which was lower than that of rebaudioside A. In addition, the bitter taste and aftertaste, astringency, and sweet onset of g-reb A were decreased compared to those of rebaudioside A. |
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Keywords: | Sweetener Glycosylation Rebaudioside A Relative sweetness Sensory profile |
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