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Sensory Properties and Consumer Acceptability of Coffee Drinks Contained Sucralose and Acesulfame-K  

Kim, Hyun (Department of Food Science & Technology, Ewha Womans University)
Lee, Hye-Seong (Department of Food Science & Technology, Ewha Womans University)
Shin, Jin-Young (Department of Food Science & Technology, Ewha Womans University)
Kim, Kwang-Ok (Department of Food Science & Technology, Ewha Womans University)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.5, 2007 , pp. 527-533 More about this Journal
Abstract
To investigate the optimum ratio of sucrose replacement with high intensity sweeteners, the sensory characteristics and consumer acceptability of coffee drinks containing sucralose and acesulfame-K were studied using descriptive analysis and consumer testing. The relative sweetness of the sucralose and acesulfame-K to sucrose were 600-700 and 200-400 times greater, respectively, within the coffee drink system. The sucrose-replaced coffee drinks containing 100% sucralose, as well as mixtures of sucralose/acesulfame-K in ratios of 75/25 and 50/50, showed sensory profiles that were more similar to those of the original 100% sucrose coffee drink, which had a greater sweet taste, vegetable cream, caramel flavor, viscosity, and mouthcoating. These samples were not different from the 100% sucrose sample in terms of overall consumer acceptability.
Keywords
sucralose; acesulfame-K; sucrose replacement; sensory properties; consumer acceptability;
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Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By SCOPUS : 1
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