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Choi JH, Chung SJ. Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems. Food Res Int. 2015;74:168-176doi: 10.1016/j.foodres.2015.04.044.
Choi, J. H., & Chung, S. J. (2015). Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems. Food research international (Ottawa, Ont.), 74168-176. https://doi.org/10.1016/j.foodres.2015.04.044
Choi, Ji-Hye, and Chung, Seo-Jin. "Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems." Food research international (Ottawa, Ont.) vol. 74 (2015): 168-176. doi: https://doi.org/10.1016/j.foodres.2015.04.044
Choi JH, Chung SJ. Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems. Food Res Int. 2015 Aug;74:168-176. doi: 10.1016/j.foodres.2015.04.044. Epub 2015 Apr 28. PMID: 28411981.
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Food Res Int. 2015 Aug;74:168-176. doi: 10.1016/j.foodres.2015.04.044. Epub 2015 Apr 28.

Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems.

Food research international (Ottawa, Ont.)

Ji-Hye Choi, Seo-Jin Chung

Affiliations

  1. Department of Nutritional Science and Food Management, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemun-Gu, Seoul 120-750, South Korea.
  2. Department of Nutritional Science and Food Management, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemun-Gu, Seoul 120-750, South Korea. Electronic address: [email protected].

PMID: 28411981 DOI: 10.1016/j.foodres.2015.04.044

Abstract

This study investigated the presence of sweetness synergism in milk and instant coffee systems. It consists of three parts: 1) modeling concentration-sweetness intensity curves of sweeteners (stevia, sucralose, xylose, tagatose and erythritol); 2) measuring the sweetness potencies of sweeteners compared to sucrose at wide concentration range; and 3) investigating the presence of sweetness synergisms in binary sweetener mixtures. The panelists evaluated sweetness and other sensory characteristics of sweeteners using descriptive analysis. Based on the modeled curve derived from step 1, the concentration of each sweetener with sweetness intensity equal to 2.5% or 2.8% sucrose was calculated for milk and coffee systems, respectively. For the sweetness synergism study, one type of intense sweetener was mixed with one type of bulk sweetener, each eliciting 2.5% or 2.8% equi-sweetness to sucrose, and compared with 5% sucrose added to a milk system or 5.6% sucrose added to a coffee system. The sweetness potencies of bulk sweeteners generally increased whereas the sweetness potencies of intense sweeteners decreased as the concentration increased. The binary sweetener mixtures mostly showed additivity in milk and suppression in coffee system rather than synergism when the concentration dependent nature of sweetness potency for each sweetener was taken into account.

Copyright © 2015 Elsevier Ltd. All rights reserved.

Keywords: Concentration–response curve; Sensory analysis; Sweetener; Sweetener synergism; Sweetness potency

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