Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage

Fat and sugar-reduced foods beverages have become increasingly popular for a variety of reasons, mainly relating to health wellbeing. Depending on the food or beverage, it may be difficult reduce fat and/or sugar content still maintain optimal sensory properties specific product. One way approaching problem is gain better understanding how product affected by reduction in sugar. This paper aims investigate interactions between sweetness perception chocolate-flavored milk beverage using descriptive analysis with trained panel. The significantly reduced intensity chocolate milk, while sucrose decreased cream flavor fruity lactic flavor. acesulfame-K was concentration, similarly sucrose. These results highlight importance considering effects reducing either attributes that are not directly related fat.