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KMID : 0380620070390050527
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 5 p.527 ~ p.533
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Sensory Properties and Consumer Acceptability of Coffee Drinks Contained Sucralose and Acesulfame-K
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Kim Hyun
Lee Hye-Seong
Shin Jin-Young
Kim Kwang-Ok
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Abstract
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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.
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KEYWORD
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sucralose, acesulfame-K, sucrose replacement, sensory properties, consumer acceptability
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