Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages
To limit sugar consumption and maintain sweetness levels in the diet, food and beverage developers often use high potency sweeteners (HPSs) as alternatives. Steviol glycosides are considered a consumer-friendly alternative but they are perceived to have a bitter taste accompanied by sweet and bitter...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-08-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/5/3/52 |
| _version_ | 1818538111133548544 |
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| author | Alex M. Pierce-Feldmeyer Dave Josephson Adrianne Johnson Robert Wieland |
| author_facet | Alex M. Pierce-Feldmeyer Dave Josephson Adrianne Johnson Robert Wieland |
| author_sort | Alex M. Pierce-Feldmeyer |
| collection | DOAJ |
| description | To limit sugar consumption and maintain sweetness levels in the diet, food and beverage developers often use high potency sweeteners (HPSs) as alternatives. Steviol glycosides are considered a consumer-friendly alternative but they are perceived to have a bitter taste accompanied by sweet and bitter lingering. Recently, taste modulators have been discovered that help to alleviate negative attributes like bitterness of HPSs. To show that taste modulation compounds (TMCs) decrease perceived bitterness associated with steviol glycosides, a trained descriptive panel (<i>n</i> = 9) performed a single-attribute time-intensity (TI) assessment over 2 min. Analysis of Variance (ANOVA) was used to analyze TI curves and curve parameters (AUC, Imax and Tmax). Principal components analysis (PCA) was also used to assess TI curves. Results showed that statistically significant results depended on the analysis method. Bitterness perception was shown to persist less over 2 min for steviol glycosides with TMCs when assessing raw scores and parameters. The same was not found using differences from control curves or weighted curves from PCA. These findings demonstrate that particular TMCs may subtly decrease perceived bitterness of steviol glycosides. However, business objectives of TMC use may dictate what kind of analysis method to use when analyzing perceived bitter perception of TMCs over time. |
| first_indexed | 2024-12-11T21:24:48Z |
| format | Article |
| id | doaj.art-70c3bc625fb84029b81666c4b4c9a32e |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-12-11T21:24:48Z |
| publishDate | 2019-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-70c3bc625fb84029b81666c4b4c9a32e2022-12-22T00:50:22ZengMDPI AGBeverages2306-57102019-08-01535210.3390/beverages5030052beverages5030052Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened BeveragesAlex M. Pierce-Feldmeyer0Dave Josephson1Adrianne Johnson2Robert Wieland3Mane Inc., 2501 Henkle Drive, Lebanon, OH 45036, USAMane Inc., 2501 Henkle Drive, Lebanon, OH 45036, USAMane Inc., 2501 Henkle Drive, Lebanon, OH 45036, USAMane Inc., 2501 Henkle Drive, Lebanon, OH 45036, USATo limit sugar consumption and maintain sweetness levels in the diet, food and beverage developers often use high potency sweeteners (HPSs) as alternatives. Steviol glycosides are considered a consumer-friendly alternative but they are perceived to have a bitter taste accompanied by sweet and bitter lingering. Recently, taste modulators have been discovered that help to alleviate negative attributes like bitterness of HPSs. To show that taste modulation compounds (TMCs) decrease perceived bitterness associated with steviol glycosides, a trained descriptive panel (<i>n</i> = 9) performed a single-attribute time-intensity (TI) assessment over 2 min. Analysis of Variance (ANOVA) was used to analyze TI curves and curve parameters (AUC, Imax and Tmax). Principal components analysis (PCA) was also used to assess TI curves. Results showed that statistically significant results depended on the analysis method. Bitterness perception was shown to persist less over 2 min for steviol glycosides with TMCs when assessing raw scores and parameters. The same was not found using differences from control curves or weighted curves from PCA. These findings demonstrate that particular TMCs may subtly decrease perceived bitterness of steviol glycosides. However, business objectives of TMC use may dictate what kind of analysis method to use when analyzing perceived bitter perception of TMCs over time.https://www.mdpi.com/2306-5710/5/3/52taste modulationsensorybitternesstime-intensityhigh potency sweetenerssteviol glycosides |
| spellingShingle | Alex M. Pierce-Feldmeyer Dave Josephson Adrianne Johnson Robert Wieland Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages Beverages taste modulation sensory bitterness time-intensity high potency sweeteners steviol glycosides |
| title | Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages |
| title_full | Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages |
| title_fullStr | Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages |
| title_full_unstemmed | Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages |
| title_short | Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages |
| title_sort | perception of bitter taste through time intensity measurements as influenced by taste modulation compounds in steviol glycoside sweetened beverages |
| topic | taste modulation sensory bitterness time-intensity high potency sweeteners steviol glycosides |
| url | https://www.mdpi.com/2306-5710/5/3/52 |
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