Comparison of Temporal Profiles among Sucrose, Sucralose, and Acesulfame Potassium after Swallowing Sweetened Coffee Beverages and Sweetened Water Solutions

Non-nutritive sweeteners have been used as substitutes for nutritive sweeteners with the goal of preventing obesity and dental caries. The main factor responsible for the difference in taste between beverages containing a nutritive sweetener and those containing a non-nutritive sweetener is the temp...

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Bibliographic Details
Published in:Beverages (Basel) 2018-06, Vol.4 (2), p.28
Main Authors: Gotow, Naomi, Esumi, Shinji, Kubota, Hirofumi, Kobayakawa, Tatsu
Format: Article
Language:English
Subjects:
Beverage industry
Beverages
Carbohydrates
Chocolate
Coffee
coffee beverage
Deionization
Dental caries
Diabetes
Experiments
Food
Industrial equipment
Milk
Mineral water
Physiology
Potassium
Product development
Publishing
R&D
Research & development
Senses
Sensory properties
Soft drink industry
Soft drinks
Studies
Sucralose
Sucrose
Sugar
Swallowing
sweetener
Sweeteners
Sweetness
Taste
temporal profile
time–intensity evaluation
untrained panelist
water solution
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Summary:Non-nutritive sweeteners have been used as substitutes for nutritive sweeteners with the goal of preventing obesity and dental caries. The main factor responsible for the difference in taste between beverages containing a nutritive sweetener and those containing a non-nutritive sweetener is the temporal profile of sensory attributes. In this study, untrained panelists performed a time–intensity evaluation of sweetness, using one coffee beverage containing a nutritive sweetener (sucrose) and two coffee beverages containing non-nutritive sweeteners (sucralose or acesulfame potassium (acesulfame K)). They evaluated continuously perceived intensity of sweetness for 150 s after swallowing each coffee beverage. We did not detect a significant difference in temporal profiles among the three coffee beverages. To investigate why the temporal profiles of the three coffee beverages followed similar traces, all untrained participants who had participated in the coffee beverage session also performed a time–intensity evaluation of sweetness using three water solutions (sucrose-sweetened, sucralose-sweetened, and acesulfame K–sweetened deionized water). We observed a significant difference in temporal profiles among the three water solutions. These results indicate that differences in the temporal profiles of coffee beverages might be masked by factors other than the sweetness of the sweetener.
ISSN:2306-5710
2306-5710
DOI:10.3390/beverages4020028