Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin

The present study aimed to formulate sucrose-replaced samples with natural or synthetic sweeteners, and benchmark the temporal sensory profile of a control sample (100% sucrose). Acesulfame-K, aspartame, erythritol, rebaudioside M, sucralose replaced sucrose at four different levels (25%, 50%, 75%, 100%) in aqueous solutions. A trained panel evaluated check-all-that-apply. sweeteners showed great individual differences their ability replace sucrose. Except for 25% replacement across all was not significantly from control. Aspartame, no difference 50% 75% samples. In contrast, above acesulfame-K M resulted significant variations aftertaste period resulting bitter off-taste licorice off-flavor, respectively, compared Conclusively, were able partially without altering profile. Practical Applications This high variability achievable suggesting that choice sweetener is crucial successful replacement. Blends erythritol most suitable mimic can be applied by food industry innovation low energy beverage products comparable profiles counterparts.