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

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.