Sensory Properties and Consumer Acceptability of Coffee Drinks Contained Sucralose and Acesulfame-K

Sucralose와 acesulfame-K를 첨가한 커피 음료의 관능적 특성 및 소비자 기호도

  • Published : 2007.10.31


To investigate the optimum ratio of sucrose replacement with high intensity sweeteners, the sensory characteristics and consumer acceptability of coffee drinks containing sucralose and acesulfame-K were studied using descriptive analysis and consumer testing. The relative sweetness of the sucralose and acesulfame-K to sucrose were 600-700 and 200-400 times greater, respectively, within the coffee drink system. The sucrose-replaced coffee drinks containing 100% sucralose, as well as mixtures of sucralose/acesulfame-K in ratios of 75/25 and 50/50, showed sensory profiles that were more similar to those of the original 100% sucrose coffee drink, which had a greater sweet taste, vegetable cream, caramel flavor, viscosity, and mouthcoating. These samples were not different from the 100% sucrose sample in terms of overall consumer acceptability.


sucralose;acesulfame-K;sucrose replacement;sensory properties;consumer acceptability


  1. Nabors OL, Gelardi RC. 1. Introduction. pp. 1-14, 5. Acesulfam- K. pp. 89-102. In: Alternative Sweeteners. Marcel Dekker, Inc., New York, NY, USA (1985)
  2. Schiffman SS, Sattely-Miller EA, Graham BG, Zervakis J, Butchko HH, Stargel WW. Effect of repeated presentation on sweetness intensity of binary and ternary mixtures of sweeteners. Chem. Senses 28: 219-229 (2003)
  3. Baron RF, Hanger LY. Using acid level, acesulfame, potassium/ aspartame blend ratio, and flavor type to determine optimum flavor profiles of fruit flavored beverages. J. Sen. Stud. 13: 269-283 (1998)
  4. Tornout V, Pelgroms J, Meeren VD. Sweetness evaluation of mixtures of fructose with saccharin, aspartame or acesulfame K. J. Food Sci. 50: 469-472 (1985)
  5. Grand-Grant MJ, Hsieh G. Reported use of reduced-sugar foods and beverages reflect high-quality diets. J. Food Sci. 70: S42-S46(2005)
  6. Iop SCF, Silva RSF, Beleia AP. Formulation and evaluation of dry dessert mix containing sweetener combinations using mixture response methodology. Food Chem. 66: 167-171 (1999)
  7. Schiffman SS, Booth BJ, Carr BT, Losee ML, Sattely-Miller EA, Graham BG. Investigation of synergism in binary mixtures of sweeteners. Brain Res. Bull. 38: 105-120 (1995)
  8. Hyvonen L, Torma R. Examination of sugars, sugar alcohols, and artificial sweeteners as substitutes for sucrose in strawberry jam product development. J. Food Sci. 48: 183-187 (1983)
  9. Portmann MO, Kilcast D. Descriptive profiles of synergistic mixtures of bulk and intense sweeteners. Food Qual. Prefer. 9: 221- 229 (1998)
  10. Barndt RL, Jackson G. Stability of sucralose in baked goods. Food Technol.-Chicago 44: 62-66 (1990)
  11. Kim MY, Cho HY, Lee SM, Suh DS, Chung SJ, Kim HS, Kim KO. Relative sweeteness of sucralose in beverage systems and sensory properties of low calorie beverage containing sucralose. Korean J. Food Sci. Technol. 37: 425-430 (2005)
  12. Lee SY, Kim KO. Sensory characteristics of baekseolgi (Korean traditional rice cakes) containing combined sweeteners. Korean J. Food Sci. Technol. 18: 503-504 (1986)
  13. Birch GG. Towards an improved understanding of sweetener synergy. Trends Food Sci. Tech. 7: 403-407 (1996)
  14. Nahon DF, Roozen JP, Graaf CD. Sweetness flavour interactions on soft drinks. Food Chem. 56: 283-289 (1996)
  15. Goff DH, Jordan WK. Aspartame and polydextrose in a caloricreduced frozen dairy dessert. J. Food Sci. 49: 306-307 (1984)
  16. Ayya N, Lawless HT. Quantitative and qualitative evaluation of high-intensity sweeteners and sweeteners mixtures. Chem. Senses 17: 245-259 (1992)
  17. Schiffman SS, Crofton VA, Beeker TG. Sensory evaluation of soft drinks with various sweeteners. Physiol. Behav. 34: 369-377 (1985)
  18. Kim KO, O'Mahony M. A new approach to category scales of intensity I: Traditional versus rank-rating. J. Sen. Stud. 13: 241- 249 (1998)
  19. Jenner MR, Smithson A. Physicochmical properties of the sweetener sucralose. J. Food Sci. 54: 1646-1649 (1989)
  20. Powers NL, Pangborn RM. Descriptive analysis of the sensory properties of beverages and gelatins containing sucrose or synthetic sweeteners. J. Food Sci. 43: 47-51 (1978)
  21. Hanger LY, Lotz A, Lepeniotis S. Descriptive profiles of selected high intensity sweeteners (HIS), HIS blends, and sucrose. J. Food Sci. 61: 456-464 (1996)
  22. Redlinger PA, Setser CS. Sensory quality of selected sweeteners: aqueous and lipid model systems. J. Food Sci. 52: 451-454 (1987)
  23. Giese JH. Alterantive sweeteners and bulking agents. Food Technol.-Chicago 47: 114-126 (1993)
  24. ADA reports. Position of the american dietetic association: Use of nutritive and nonnutritive sweeteners. J. Am. Diet. Assoc. 104: 255-275 (2004)
  25. Matysiak NL, Noble AC. Comparison of temporal perception of fruitiness on model systems sweetened with aspartame, and aspartame + acesulfam k blend, of sucrose. J. Food Sci. 56: 823- 826 (1991)
  26. Verdi R, Hood LL. Advantages of alternative sweetener blends. Food Technol.-Chicago 47: 94-100 (1993)
  27. Ott DB, Edwards CL, Palmer SJ. Perceived taste intensity and duration of nutritive and non-nutritive sweeteners in water using time-intensity (T-I) evaluations. J. Food Sci. 56: 535-541 (1991)
  28. Kim KJ, Chae YK. Effects of kinds of starch and sweetener on the quality characteristics of kamgyulpyun. Korean J. Soc. Food Sci. 14: 20-56 (1998)
  29. Wiet SG, Beyt P. Sensory characteristics of sucralose and other high intensity sweeteners. J. Food Sci. 57: 1014-1019 (1992)
  30. Schiffman SS, Sattely-Miller EA, Graham BG, Booth BJ, Gibes KM. Synergism among ternary mixtures of fourteen sweeteners. Chem. Senses 25: 131-140 (2000)
  31. Mendonca CR, Zambiazi R, Granada GG. Partial substitution of sugars by the low-calorie sweetener sucralose in peach compote. J. Food Sci. 66: 1195-1200 (2001)
  32. Nam SJ, Kim KO. Characteristics of sikhye (Korean traditional drink) made with different amount of cooked rice and malt and with different sweeteners. Korean J. Food Sci. Technol. 21: 197- 202 (1989)
  33. Quinlan ME, Jenner MR. Analysis and stability of the sweetner sucralose in beverage. J. Food Sci. 55: 254-256 (1990)
  34. Frugia AM, Goerl AJ, McMurry M, Hagan DW. Acesulfam-K more acceptable than sucralose in baked products. J. Am. Diet. Assoc. 101: A-24 (2001)