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

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.

Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value

“…In this research, 12 ketones were found, including (E)geranyl acetone (27), β-ionone (28), 2-octanone (30), dihydroβ-ionone (44), (E)-β-ionone (52), and watermelon ketone (79), contributing to 13.64% of the total volatiles. The sum of ketones in "Wanhujing" was significantly higher than that in "Baifeng, " "Huanguifei, " "Jinyuan, " and "Yulu."…”

“…According to the preceding classification, we can apply these three varieties of 10 peach samples to various application directions, as depicted in Figure 8 . For instance, the aroma of “Yuanmeng” was predominantly sweet, with a trace of aldehyde, and it is a honey peach; therefore, it can be processed into peach by-products such as juice, fruit wine, and jam ( 26 , 27 ). “Yulu” is a type of flat peach whose aroma characteristics were more reflective of its spicy and fruity aroma, making it an excellent candidate for preserved fruit ( 6 , 28 ).…”

“…The sum of ketones in "Wanhujing" was significantly higher than that in "Baifeng, " "Huanguifei, " "Jinyuan, " and "Yulu." Dihydroβ-ionone (44) and (E)-geranyl acetone (27) were dominant, with contents ranging from 0 to 1.488% and 0 to 1.526%, respectively (Table 3). "Wanhujing" had the most abundant content of dihydro-β-ionone among all the taxa (44), with 1.488%, and highest (E)-geranyl acetone (27) levels were observed in "Yuandong, " with contents of about 1.526%.…”

Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution

“…However, sucrose provides a preference‐driving sweet taste with a profile that is difficult to mimic (Hutchings, Low, & Keast, 2019). A major difference between sucrose and other sweeteners is the temporal profile (Gotow, Esumi, Kubota, & Kobayakawa, 2018; Medeiros, Tavares, & Bolini, 2022; Reyes, Castura, & Hayes, 2017; Tan, Wee, Tomic, & Forde, 2019). The quest to find palatable ways to reduce the sugar content of foods and beverages has mainly focused on the intensity of sweet taste, the side tastes of noncaloric sweeteners, and the temporal profiles of these sweeteners (Choi & Chung, 2014; Mora & Dando, 2021; Reyes et al, 2017; Tan et al, 2019).…”

“…Novel sweeteners are used across many food and beverage categories including fruit drinks (de Rocha & Bolini, 2015; Medeiros et al, 2022). The temporal profile of many novel sweeteners such as monk fruit extract (MFE), also known as Luo Han Guo, and d ‐allulose have been investigated in previous studies (Reyes et al, 2017; Tan et al, 2019).…”