Bolini Helena Maria André, Lima Rafael Sousa, Freitas Raquel Linhares de, Medeiros Alessandra Cazelatto de
Department of Food Engineering and Technology, School of Food Engineering, University of Campinas UNICAMP, Campinas 13083-970, SP, Brazil.
Foods. 2023 Jan 26;12(3):549. doi: 10.3390/foods12030549.
This study determined the dynamic sensory profile and consumer acceptance of blackberry nectar with different sweeteners. The ideal scale was used to determine the ideal sweetness of the sucrose and the magnitude estimation method for the equivalent sweetness of the sweeteners. The sensory profile was determined by time-intensity analyses with trained panelists. This study determined the dynamic sensory profile and consumer acceptance of blackberry nectar with different sweeteners. First, to determine the concentration of sucrose to promote optimal sweetness in blackberry nectar, a study was carried out by consumers, who used an unstructured 9 cm "Ideal Scale", ranging from the extreme left as "extremely less sweet than ideal" to the extreme right as "extremely sweet than ideal", with the center of the scale being the ideal sweetness point. Then, the magnitude estimation method was applied to determine the concentration of each sweetener studied in order to obtain the same sensation of ideal sweetness in the blackberry nectar. The sensory profile of blackberry nectar in the same equi-sweetness was determined by time-intensity analysis with trained assessors and CATA (Check-All-that-Apply) with consumers. According to our results and the opinion of the involved consumers, the optimal sucrose concentration in blackberry nectar was 9.3%, and the sweetener concentrations equivalent to sucrose were 0.015% of sucralose, 0.052% of aspartame and 0.09% of stevia with different rebaudioside A concentrations. Time intensity and overall liking data were statistically analyzed by partial least squares regression (PLSR), thus generating the temporal preference drivers for blackberry nectar. The results showed that the sucralose and tasteva sweeteners have a temporal profile closer to sucrose, being characterized by a lower intensity and duration of sweet and bitter taste, with a positive impact on consumer acceptance. Concomitant results were found by the CATA analysis, indicating that the attributes of blackberry aroma, blackberry flavor, sweet taste, and brightness also have a positive impact and stand out in the samples with sucrose, sucralose, and tasteva. The samples sweetened with stevia were characterized by a greater intensity of bitter taste and the presence of a sweet and bitter aftertaste, with a negative impact on acceptance. The different rebaudioside A concentrations in stevia (78%, 92%, and 97%) did not interfere with consumer acceptance.
本研究确定了添加不同甜味剂的黑莓花蜜的动态感官特征及消费者接受度。使用理想量表来确定蔗糖的理想甜度，并采用量级估计法来确定甜味剂的等效甜度。通过对经过培训的小组成员进行时间 - 强度分析来确定感官特征。本研究确定了添加不同甜味剂的黑莓花蜜的动态感官特征及消费者接受度。首先，为了确定能促进黑莓花蜜达到最佳甜度的蔗糖浓度，由消费者进行了一项研究，他们使用一个9厘米长的无结构“理想量表”，从最左边表示“比理想甜度极淡”到最右边表示“比理想甜度极甜”，量表的中心为理想甜度点。然后，应用量级估计法来确定所研究的每种甜味剂的浓度，以便在黑莓花蜜中获得相同的理想甜度感觉。通过对经过培训的评估员进行时间 - 强度分析以及对消费者进行CATA（勾选所有适用项）分析，来确定相同等效甜度下黑莓花蜜的感官特征。根据我们的结果以及相关消费者的意见，黑莓花蜜中蔗糖的最佳浓度为9.3%，与蔗糖等效的甜味剂浓度分别为：三氯蔗糖0.015%、阿斯巴甜0.052%以及不同莱鲍迪苷A浓度下甜菊糖苷0.09%。通过偏最小二乘回归（PLSR）对时间强度和总体喜好数据进行统计分析，从而得出黑莓花蜜的时间偏好驱动因素。结果表明，三氯蔗糖和Tasteva甜味剂的时间特征更接近蔗糖，其特点是甜味和苦味的强度及持续时间较低，对消费者接受度有积极影响。CATA分析也得出了类似结果，表明黑莓香气、黑莓风味、甜味和明亮度等属性在添加蔗糖、三氯蔗糖和Tasteva的样品中也有积极影响且较为突出。用甜菊糖苷增甜的样品苦味强度更大，且存在甜苦味余味，对接受度有负面影响。甜菊糖苷中不同的莱鲍迪苷A浓度（78%、92%和97%）并未影响消费者接受度。
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