잠시만 기다려 주세요. 로딩중입니다.

Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol

Food Science and Biotechnology 2021년 30권 3호 p.423 ~ 432
정진실, 김수현, 박성희, 홍재희,
소속 상세정보
정진실 ( Jung Jin-Sil ) - Seoul National University Department of Food and Nutrition
김수현 ( Kim Soo-Hyun ) - Seoul National University Department of Food and Nutrition
박성희 ( Park Sung-Hee ) - CJ CheilJedang Research Institute
홍재희 ( Hong Jae-Hee ) - Seoul National University Department of Food and Nutrition

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.

키워드

Sweetener; Glycosylation; Rebaudioside A; Relative sweetness; Sensory profile

원문 및 링크아웃 정보

등재저널 정보