Relative sweetness, sweetness quality, and temporal profile of xylooligosaccharides and luo han guo (Siraitia grosvenorii) extract

Min Ji Kim; Sang Ho Yoo; Sangwon Jung; Mi Kyung Park; Jae Hee Hong

doi:10.1007/s10068-015-0124-x

Relative sweetness, sweetness quality, and temporal profile of xylooligosaccharides and luo han guo (Siraitia grosvenorii) extract

Min Ji Kim, Sang Ho Yoo, Sangwon Jung, Mi Kyung Park, Jae Hee Hong

School of Food Science & Biotechnology

Research output: Contribution to journal › Article › peer-review

31 Scopus citations

Abstract

This study was conducted to elucidate comprehensive sensory profiles of potential natural alternative sweeteners, xylooligosaccharides (XOS), and luo han guo extract (LHGE). Relative sweetness to 5% sucrose was obtained using the two-alternative forced-choice method. Sensory and temporal profiles were identified using descriptive analysis and time-intensity analysis, respectively. XOS and LHGE were 0.25- and 75.76-fold sweeter than 5% sucrose solution, respectively. At equi-sweetness concentrations to 5% sucrose, XOS was characterized by sourish and corn silk flavor. LHGE was distinguished from other sweeteners by its yellowness, honey-like flavor, and licorice flavor. Bitterness and acridness of these sweeteners were not significantly different from those of sucrose. Both sweeteners exhibited a delayed time to peak intensity and persistent sweet aftertaste. Further studies are required to enhance the sweetness profile of XOS and LHGE toward achieving more sucrose-like sweetness impression.

Original language	English
Pages (from-to)	965-973
Number of pages	9
Journal	Food Science and Biotechnology
Volume	24
Issue number	3
DOIs	https://doi.org/10.1007/s10068-015-0124-x
State	Published - 26 Jun 2015

Keywords

descriptive analysis
luo han guo
relative sweetness
time-intensity analysis
xylooligosaccharides

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title = "Relative sweetness, sweetness quality, and temporal profile of xylooligosaccharides and luo han guo (Siraitia grosvenorii) extract",

abstract = "This study was conducted to elucidate comprehensive sensory profiles of potential natural alternative sweeteners, xylooligosaccharides (XOS), and luo han guo extract (LHGE). Relative sweetness to 5% sucrose was obtained using the two-alternative forced-choice method. Sensory and temporal profiles were identified using descriptive analysis and time-intensity analysis, respectively. XOS and LHGE were 0.25- and 75.76-fold sweeter than 5% sucrose solution, respectively. At equi-sweetness concentrations to 5% sucrose, XOS was characterized by sourish and corn silk flavor. LHGE was distinguished from other sweeteners by its yellowness, honey-like flavor, and licorice flavor. Bitterness and acridness of these sweeteners were not significantly different from those of sucrose. Both sweeteners exhibited a delayed time to peak intensity and persistent sweet aftertaste. Further studies are required to enhance the sweetness profile of XOS and LHGE toward achieving more sucrose-like sweetness impression.",

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AU - Kim, Min Ji

AU - Yoo, Sang Ho

AU - Jung, Sangwon

AU - Park, Mi Kyung

AU - Hong, Jae Hee

PY - 2015/6/26

Y1 - 2015/6/26

N2 - This study was conducted to elucidate comprehensive sensory profiles of potential natural alternative sweeteners, xylooligosaccharides (XOS), and luo han guo extract (LHGE). Relative sweetness to 5% sucrose was obtained using the two-alternative forced-choice method. Sensory and temporal profiles were identified using descriptive analysis and time-intensity analysis, respectively. XOS and LHGE were 0.25- and 75.76-fold sweeter than 5% sucrose solution, respectively. At equi-sweetness concentrations to 5% sucrose, XOS was characterized by sourish and corn silk flavor. LHGE was distinguished from other sweeteners by its yellowness, honey-like flavor, and licorice flavor. Bitterness and acridness of these sweeteners were not significantly different from those of sucrose. Both sweeteners exhibited a delayed time to peak intensity and persistent sweet aftertaste. Further studies are required to enhance the sweetness profile of XOS and LHGE toward achieving more sucrose-like sweetness impression.

AB - This study was conducted to elucidate comprehensive sensory profiles of potential natural alternative sweeteners, xylooligosaccharides (XOS), and luo han guo extract (LHGE). Relative sweetness to 5% sucrose was obtained using the two-alternative forced-choice method. Sensory and temporal profiles were identified using descriptive analysis and time-intensity analysis, respectively. XOS and LHGE were 0.25- and 75.76-fold sweeter than 5% sucrose solution, respectively. At equi-sweetness concentrations to 5% sucrose, XOS was characterized by sourish and corn silk flavor. LHGE was distinguished from other sweeteners by its yellowness, honey-like flavor, and licorice flavor. Bitterness and acridness of these sweeteners were not significantly different from those of sucrose. Both sweeteners exhibited a delayed time to peak intensity and persistent sweet aftertaste. Further studies are required to enhance the sweetness profile of XOS and LHGE toward achieving more sucrose-like sweetness impression.

KW - descriptive analysis

KW - luo han guo

KW - relative sweetness

KW - time-intensity analysis

KW - xylooligosaccharides

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ER -

Relative sweetness, sweetness quality, and temporal profile of xylooligosaccharides and luo han guo (Siraitia grosvenorii) extract

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Keywords

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