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

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

  • Kim, Hyun (Department of Food Science & Technology, Ewha Womans University) ;
  • Lee, Hye-Seong (Department of Food Science & Technology, Ewha Womans University) ;
  • Shin, Jin-Young (Department of Food Science & Technology, Ewha Womans University) ;
  • Kim, Kwang-Ok (Department of Food Science & Technology, Ewha Womans University)
  • 김현 (이화여자대학교 식품공학과) ;
  • 이혜성 (이화여자대학교 식품공학과) ;
  • 신진영 (이화여자대학교 식품공학과) ;
  • 김광옥 (이화여자대학교 식품공학과)
  • 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.


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