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Sensory properties and consumer acceptability of coffee drinks contained sucralose and acesulfame-K

Title
Sensory properties and consumer acceptability of coffee drinks contained sucralose and acesulfame-K
Authors
Kim H.Lee H.-S.Shin J.Y.Kim K.-O.
Ewha Authors
김광옥이혜성
SCOPUS Author ID
김광옥scopus; 이혜성scopus
Issue Date
2007
Journal Title
Korean Journal of Food Science and Technology
ISSN
0367-6293JCR Link
Citation
Korean Journal of Food Science and Technology vol. 39, no. 5, pp. 527 - 533
Indexed
SCOPUS; KCI scopus
Document Type
Article
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. © The Korea Society of Food Science and Tecnology.
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엘텍공과대학 > 식품공학전공 > Journal papers
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