a SensoLab, Department of Agricultural Economics , Ghent University , Ghent , Belgium.
Int J Food Sci Nutr. 2018 May;69(3):344-357. doi: 10.1080/09637486.2017.1362689. Epub 2017 Aug 14.
Reducing sugar consumption is an important aspect in the prevention of and fight against obesity. A broader understanding of consumers' perceptions of low-calorie sweeteners is needed. This study examined two low-calorie sweeteners, tagatose and stevia, in comparison to sugar in dark chocolate. A total of 219 consumers participated in this study and rated overall liking and sensory attributes. Participants also listed their emotional conceptualisations upon consumption and were assessed on emotional eating behaviour and health and taste attitudes. The chocolate with tagatose was perceived as more similar to the chocolate with sugar than with stevia on overall liking, texture, bitterness, duration of aftertaste and intensity of aftertaste. Furthermore, chocolate with sugar and chocolate with tagatose both elicited positive emotional conceptualisations whereas chocolate with stevia elicited negative emotional conceptualisations. In conclusion, dark chocolate with tagatose did not significantly differ from sugar in overall liking, most sensory attributes and emotional conceptualisation.
减少糖的摄入量是预防和对抗肥胖的一个重要方面。需要更广泛地了解消费者对低热量甜味剂的看法。本研究比较了两种低热量甜味剂——塔格糖和甜菊糖，以及它们在黑巧克力中的应用。共有 219 名消费者参与了这项研究，对整体喜好和感官属性进行了评价。参与者还列出了他们在消费时的情感概念，并评估了他们的情绪性进食行为以及对健康和口味的态度。在整体喜好、质地、苦味、余味持续时间和余味强度方面，含有塔格糖的巧克力比含有甜菊糖的巧克力更接近含有糖的巧克力。此外，含有糖和塔格糖的巧克力都能引起积极的情感概念，而含有甜菊糖的巧克力则能引起消极的情感概念。总之，含有塔格糖的黑巧克力在整体喜好、大多数感官属性和情感概念方面与糖没有显著差异。
