Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage
Fat and sugar-reduced foods and beverages have become increasingly popular for a variety of reasons, mainly relating to health and wellbeing. Depending on the food or beverage, it may be difficult to reduce the fat and/or sugar content and still maintain optimal sensory properties for the specific p...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/14/2711 |
| _version_ | 1797589293425754112 |
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| author | Line Pedersen Anne Sjørup Bertelsen Derek V. Byrne Ulla Kidmose |
| author_facet | Line Pedersen Anne Sjørup Bertelsen Derek V. Byrne Ulla Kidmose |
| author_sort | Line Pedersen |
| collection | DOAJ |
| description | Fat and sugar-reduced foods and beverages have become increasingly popular for a variety of reasons, mainly relating to health and wellbeing. Depending on the food or beverage, it may be difficult to reduce the fat and/or sugar content and still maintain optimal sensory properties for the specific product. One way of approaching the problem is to gain a better understanding of how a product is affected by a reduction in fat and/or sugar. This paper aims to investigate the sensory interactions between fat and sweetness perception in a chocolate-flavored milk beverage by using a descriptive analysis with a trained sensory panel. The reduction of fat significantly reduced the sweetness intensity of the chocolate milk, while the reduction of sucrose significantly decreased the cream flavor and the fruity and lactic flavor. The perception of acesulfame-K was affected by fat concentration, similarly to sucrose. These results highlight the importance of considering the effects of reducing either sugar and fat on product attributes that are not directly related to the sugar or fat. |
| first_indexed | 2024-03-11T01:04:26Z |
| format | Article |
| id | doaj.art-39baad7b66b74cd2b464856fb06627a4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:04:26Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-39baad7b66b74cd2b464856fb06627a42023-11-18T19:20:14ZengMDPI AGFoods2304-81582023-07-011214271110.3390/foods12142711Sensory Interactions between Sweetness and Fat in a Chocolate Milk BeverageLine Pedersen0Anne Sjørup Bertelsen1Derek V. Byrne2Ulla Kidmose3Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, DenmarkFood Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, DenmarkFood Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, DenmarkFood Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, DenmarkFat and sugar-reduced foods and beverages have become increasingly popular for a variety of reasons, mainly relating to health and wellbeing. Depending on the food or beverage, it may be difficult to reduce the fat and/or sugar content and still maintain optimal sensory properties for the specific product. One way of approaching the problem is to gain a better understanding of how a product is affected by a reduction in fat and/or sugar. This paper aims to investigate the sensory interactions between fat and sweetness perception in a chocolate-flavored milk beverage by using a descriptive analysis with a trained sensory panel. The reduction of fat significantly reduced the sweetness intensity of the chocolate milk, while the reduction of sucrose significantly decreased the cream flavor and the fruity and lactic flavor. The perception of acesulfame-K was affected by fat concentration, similarly to sucrose. These results highlight the importance of considering the effects of reducing either sugar and fat on product attributes that are not directly related to the sugar or fat.https://www.mdpi.com/2304-8158/12/14/2711sugar reductionfat reductionacesulfame-Kcross-modaltaste |
| spellingShingle | Line Pedersen Anne Sjørup Bertelsen Derek V. Byrne Ulla Kidmose Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage Foods sugar reduction fat reduction acesulfame-K cross-modal taste |
| title | Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage |
| title_full | Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage |
| title_fullStr | Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage |
| title_full_unstemmed | Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage |
| title_short | Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage |
| title_sort | sensory interactions between sweetness and fat in a chocolate milk beverage |
| topic | sugar reduction fat reduction acesulfame-K cross-modal taste |
| url | https://www.mdpi.com/2304-8158/12/14/2711 |
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