Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol
Jinsil Jung, SooHyun Kim, Sunghee Park, Jae‐Hee Hong
Food Science and Biotechnology
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.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
g-reb A had relative sweetness
“The relative sweetness of g-reb A was 155, which was lower than that of rebaudioside A.”
g-reb A decreased bitter taste and aftertaste, astringency, and sweet onset
“the bitter taste and aftertaste, astringency, and sweet onset of g-reb A were decreased compared to those of rebaudioside A.”