Relative sweetness and sweetness quality of Xylobiose

Abstract

Xylobiose (XB), a xylose dimer, is a low-calorie sweetener with prebiotic activity. Unlike its well-defined biosynthesis and production methods, its sensory characteristics have not been well investigated. This study aims to identify the relative sweetness and sensory profile of XB. XB was prepared as an aqueous solution, and its relative sweetness (RS) compared to 5% sucrose was determined using the 2-alternative forced choice method. The sensory profile was identified by 10 trained panelists using descriptive analysis. The RS of XB was determined to be 0.34. XB was characterized by its yellowness, corn aroma and flavor, and its (scorched rice) candy flavor. The persistence of sweetness of XB was similar to that of sucrose, but its onset of sweetness was slower. When XB was mixed with sucrose at a ratio of 7:93, the mixture exhibited a similar sensory quality to that of sucrose, thereby making it a useful sucrose complement.

Exploration of an effective method to determine the relative sweetness of natural alternative sweeteners: Comparison of two‐alternative forced‐choice test and generalized labeled magnitude scale

“…The determination of RS in the g-LMS rating might have been influenced by the concentration range or strategies for judging the sweetness verdicts requested by the protocol. However, the RS of XOS derived from the g-LMS was 0.23, which was slightly lower than the RS measured in the previous study (0.25-0.5; Kim et al, 2015;Choi et al, 2016;Park et al, 2017). Kim et al (2015) reported that sweetness was masked by the sourness of XOS at high concentration.…”

“…It can add value to food products, as it is an effective prebiotic and is nondigestible (Kyung et al, 2014; Moure et al, 2006). Commercially available XOS syrup has a sweet taste intensity equivalent to 25–50% of that of sucrose (Choi, Park, Park, Wang, & Mun, 2016; Kim et al, 2015; Park, Kim, Seo, Yoo, & Hong, 2017) and a corn‐like flavor (Kim et al, 2015). RA, LHGE, and XOS also have temporal profiles that are distinct from that of sucrose, such as a slow onset of sweetness or a long sweet aftertaste.…”

Crucial Residues of C-Terminal Oligopeptide C60 to Improve the Yield of Prebiotic Xylooligosaccharides by Truncated Mutation

“…It is well known that XOS with a lower DP shows a higher prebiotic potential, and X2 has been reported to have the strongest prebiotic effects among XOS [ 3 ]. In consideration of its lower sweetness and energy than sucrose, X2 exhibited high marker interest as a health-promoting bulk sweetener ingredient [ 28 ]. Thus, increasing the yields of shorter XOS especially X2 by enzymatic production is efficient to improve their prebiotic effects.…”

Pilot-scale production of xylo-oligosaccharides and fermentable sugars from Miscanthus using steam explosion pretreatment

“…4), demonstrating that ~40 % from Mx2779 and ~44 % (w/w of initial xylan) from Mxg could be converted into xylobiose. This is of particular industrial interest as the value-added compound xylobiose exhibits the strongest prebiotic activity amongst the XOS compounds and a higher sweetness potency than sucrose (Moura et al, 2007, Park et al, 2017). The less accessible ~40 % (w/w of initial xylan) remaining in the pretreated residual solids was also enzymatically released as XOS with the commercial Novozymes endo -xylanases NS22083 (Fig.…”