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KMID : 0380620230550010091
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 1 p.91 ~ p.100
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Sensory, emotional, and conceptual attributes, and consumer liking of rebaudioside A-sweetened soy latte
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Jin Yeong-Jin
Park Sung-Hee
Hong Jae-Hee
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Abstract
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Alternative intense sweeteners not only influence sensory attributes, but also have varying emotional and conceptual profiles. In this study, we aimed to identify the sensory, emotional, and conceptual profiles of rebaudioside A (Reb A)-sweetened soy latte. Reb A concentration used in this study provided sweetness equivalent to 10% sucrose, which is commonly applicable to beverages. Overall liking and sensory attributes were evaluated using 11-point hedonic scale and 16-point category scale, respectively, and emotional and conceptual attributes were evaluated using the check-all-that-apply test. We found that the negative sensory attributes of Reb A-sweetened soy latte were significantly decreased by mixing Reb A with maltitol or erythritol. With improved sensory attributes, the overall liking of Reb A and sugar alcohol mixtures increased, and they showed emotional and conceptual attributes similar to sucrose. Emotional and conceptual profiles beside sensory information can help to comprehensively understand consumers’ reactions and choice behavior of alternative sweeteners.
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KEYWORD
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soy latte, rebaudioside A, sensory attribute, emotional attribute, conceptual attribute
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