Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners

• Published in: Food science and technology international Vol. 22; no. 8; p. 720
• Main Authors: Freitas, Mírian Luisa Faria, Dutra, Mariana Borges de Lima, Bolini, Helena Maria André
• Format: Journal Article
• Language: English
• Published: United States 01.12.2016
• Subjects: Adult; Aspartame - analysis; Color; Consumer Behavior; Dipeptides - analysis; Diterpenes, Kaurane - analysis; Eugenia - chemistry; Female; Food Additives - analysis; Fruit - chemistry; Humans; Male; Nutritive Sweeteners - analysis; Stevia - chemistry; Sucrose - analogs & derivatives; Sucrose - analysis; Taste; Young Adult; quantitative descriptive analysis; external preference mapping; low-calorie beverage; Tropical fruit; affective testing
• ISSN: 1532-1738
• DOI: 10.1177/1082013215607077

The objective of this study was to evaluate the sensory properties and acceptability of pitanga nectar samples prepared with sucrose and different sweeteners (sucralose, aspartame, stevia with 40% rebaudioside A, stevia with 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend). A total of 13 assessors participated in a quantitative descriptive analysis and evaluated the samples in relation to the descriptor terms. The acceptability test was carried out by 120 fruit juice consumers. The results of the quantitative descriptive analysis of pitanga nectar showed that samples prepared with sucralose, aspartame, and the 2:1 cyclamate/saccharin blend had sensory profiles similar to that of the sample prepared with sucrose. Consumers' most accepted samples were prepared with sucrose, sucralose, aspartame, and neotame. The sweeteners that have the greatest potential to replace sucrose in pitanga nectar are sucralose and aspartame.