The Sweetness Profiles of Glycosyl Rebaudioside A and Binary Mixtures with Sugar Alcohols in Aqueous Solution and Lemonade Model System.

BACKGROUND The demands for better-tasting alternative sweeteners have driven efforts to improve the sensory properties of rebaudioside A (Reb-A), such as glycosylation and blending with bulk sweeteners. This study attempted to 1) investigate the sensory profiles of a novel sweetener, glycosyl rebaudioside A (gReb-A), and its 1:1 mixtures with erythritol or maltitol and 2) compare between the sensory characteristics in an aqueous solution and lemonade. RESULTS The concentrations of the sweeteners were prepared to match the sweetness intensity of 7% (w/v) sucrose solution using relative sweetness values determined using the two-alternative forced choice test. Eight trained panelists identified sensory profiles of the sweeteners in an aqueous solution and lemonade using descriptive analysis protocol. GReb-A had significantly less bitterness and lingering sweetness than Reb-A, eliciting a sensory profile similar to that of sucrose. The mixture of gReb-A and erythritol was not sensorially differentiated from the sucrose in the aqueous solution. Blending with maltitol significantly enhanced the sweetness and suppressed the bitterness of gReb-A. GReb-A, and its binary mixtures were perceived as more similar to sucrose in the lemonade than in solution. CONCLUSION This study suggests that glycosylation and blending with erythritol and maltitol gave a more sucrose-like sweetness profile in the aqueous solution and lemonade. The results of the study can be used to develop adequate sugar substitutes for acidic beverages. This article is protected by copyright. All rights reserved.