Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance

• Published in: Food science & nutrition Vol. 3; no. 2; pp. 129 - 139
• Main Authors: Rocha, Izabela Furtado de Oliveira, Bolini, Helena Maria André
• Format: Journal Article
• Language: English
• Published: United States John Wiley & Sons, Inc 01.03.2015; BlackWell Publishing Ltd
• Subjects: Acceptance; Acceptance tests; Aroma; Aspartame; Bitter taste; Consumers; Flavor; Flavors; Food; Fruit juices; Fruits; Juices; Original Research; Passion fruit; passion fruit juice; PLS; QDA; Saccharin; sensory analysis; Sensory evaluation; Stevia; Sucralose; Sucrose; Sugar; Sweet taste; Sweeteners; Taste; Texture; Brazil; Acceptance; passion fruit juice; sweeteners; PLS; QDA; sensory analysis
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.195

This study evaluated the effect of different sweeteners on the sensory profile, acceptance, and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame, sucralose, stevia, cyclamate/saccharin blend 2:1, and neotame. Sensory profiling was performed by 12 trained assessors using quantitative descriptive analysis (QDA). Acceptance tests (appearance, aroma, flavor, texture and overall impression) were performed with 124 consumers of tropical fruit juice. Samples with sucrose, aspartame and sucralose showed similar sensory profile (P < 0.05), without bitter taste, bitter aftertaste, and metallic taste, and samples with sucrose and sucralose did not differ from each other for the attribute sweet aftertaste. Passion fruit flavor affected positively and sweet aftertaste affected negatively the acceptance of the samples. Samples sweetened with aspartame, sucralose, and sucrose presented higher acceptance scores for the attributes flavor, texture, and overall impression, with no significant (P < 0.05) differences between them. Aspartame and sucralose can be good substitutes for sucrose in passion fruit juice. Passion fruit flavor affected positively and sweet aftertaste affected negatively the acceptance of the samples. Samples sweetened with aspartame, sucralose, and sucrose presented higher acceptance scores for the attributes flavor, texture, and overall impression, with no significant (P ˃ 0.05) differences between them.