Abstract
The present study investigated the sweetness interaction and the sensory characteristics of a novel glycosylated rebaudioside A (g-reb_A) when mixed with other sweeteners. Binary sweetener mixtures were formulated by mixing g-reb_A with four types of sweeteners (sucrose, aspartame, acesulfame-K, saccharin). The sweetness potencies of sweeteners were measured at various concentrations. G-reb_A was mixed with each of the four other sweeteners at the concentration ratio of 35:65 or 50:50 to match the sweetness of a 10% sucrose solution. A generic descriptive analysis was conducted to evaluate the binary samples compared to the 10% sucrose solution. Most binary mixtures exhibited an additive effect on sweetness. A marginal sweetness synergistic effect was observed when g-reb_A was mixed with sucrose at the 50:50 ratio. The sensory characteristics of the binary mixture depended on the type of sweetener mixed with g-reb_A. Mixtures of g-reb_Aacesulfame-K or g-reb_Asaccharin elicited significantly higher bitter taste than the other binary mixtures.
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Funding
This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through the Innovative Food Product and Natural Food Materials Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (119020).
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Wong, R.R., Chung, SJ., Hong, JH. et al. Sweetness interaction between a novel glycosylated rebaudioside A and various sweeteners in a binary mixture system. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-024-01552-w
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DOI: https://doi.org/10.1007/s10068-024-01552-w