Sugar Replacement in Chocolate-Flavored Milk: Differences in Consumer Segments’ Liking of Sweetener Systems Relate to Temporal Perception

• Published in: Beverages (Basel) Vol. 10; no. 3; p. 54
• Main Authors: Andersen, Glenn Birksø Hjorth, Christensen, Caroline Laura Dam, Castura, John C., Alexi, Niki, Byrne, Derek V., Kidmose, Ulla
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.09.2024
• Subjects: acesulfame-K; Aqueous solutions; Bitter taste; Chocolate; chocolate-flavored milk; Clustering; Consumer preferences; Consumers; Control systems; Evaluation; Flavor compounds; Flavors; Food consumption; Food industry; Food products; Formulations; Industrial development; Lactose; Marketing research; Milk; Mouth; Off flavor; rebaudioside; Replacement level; Segments; Sensory evaluation; Sensory perception; Sensory properties; Sucrose; Sugar; sugar reduction; sugar replacement; Sweeteners; Syrups & sweeteners; Temporal perception; Denmark; Canada; United Kingdom > UK; Belgium; United States > US
• ISSN: 2306-5710; 2306-5710
• DOI: 10.3390/beverages10030054

Chocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing sucrose partially or completely with different sweetener systems affects the sensory profile and consumer liking. Five chocolate-flavored milk treatments were formulated, varying in sucrose replacement level (partial: 58%; complete: 100%) and sweetener system (synthetic: acesulfame-K; natural: rebaudioside M-erythritol blend). Relative-to-Reference Scaling by a trained panel confirmed that no significant differences in the sensory profile when partial sucrose replacement was compared to sucrose, whereas the complete replacement increased bitter taste, pungent flavor, licorice flavor and mouth-drying. A total of 104 consumers evaluated the treatments for liking and indicated their temporal perceptions with temporal check-all-that-apply. Latent variable clustering performed on liking ratings revealed two clusters, which perceived temporal sensory characteristics differently depending on the sweetener system. Cluster 1 preferred the sucrose control over treatments with complete and partial replacement using a natural sweetener system, with complete replacement being perceived as having off-flavor. Cluster 2 preferred the sucrose control over partial and complete replacement using either of the sweetener replacements investigated, which were characterized as off-flavored and bitter. Understanding these consumer segments enables the food industry to develop effective low-energy formulations using synthetic and natural non-nutritive sweeteners, leading to reduced sugar consumption.