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Sensory properties and consumer acceptability of coffee drinks contained sucralose and acesulfame-K
- Sensory properties and consumer acceptability of coffee drinks contained sucralose and acesulfame-K
- Kim H.; Lee H.-S.; Shin J.Y.; Kim K.-O.
- Ewha Authors
- 김광옥; 이혜성
- SCOPUS Author ID
- 김광옥; 이혜성
- Issue Date
- Journal Title
- Korean Journal of Food Science and Technology
- Korean Journal of Food Science and Technology vol. 39, no. 5, pp. 527 - 533
- Acesulfame-K; Consumer acceptability; Sensory properties; Sucralose; Sucrose replacement
- SCOPUS; KCI
- Document Type
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- 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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