文章基本信息

标题：Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M)
本地全文：下载
作者：Ran Tao ; Sungeun Cho
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：8
页码：1026-1040
DOI：10.3390/foods9081026
出版社：MDPI Publishing
摘要：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.
关键词：stevia; steviol glycosides; rebaudiosides; Reb A; Reb D; Reb M; aftertaste; CATA; PROP stevia ; steviol glycosides ; rebaudiosides ; Reb A ; Reb D ; Reb M ; aftertaste ; CATA ; PROP