Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time

AbstractThe objective of this study was to determine the physicochemical characteristics and sensory profile of mango nectar sweetened with different high intensity sweeteners throughout storage time. The mango nectar samples were sweetened with: acesulfame-K/sucralose/neotame blend (100:50:1), sucrose, stevia with 97% rebaudioside, neotame, sucralose and a thaumatin/sucralose blend (1:1). The physicochemical analyses carried out included color (L*, a*, b*), pH, titratable acidity, soluble solids (°Brix) and ratio (Brix/titratable acidity). The sensory profile was studied using the Quantitative Descriptive Analysis (QDA). All analyses were carried out at Day zero, 60days and 120days of storage. The sensory descriptive and physicochemical data were correlated with an acceptance test by Partial least square (PLS) regression and External preference map (PREFMAP). Changes in sensory profile during storage time were also evaluated using Multiple Factor Analysis (MFA) and agreement between configurations was evaluated by Rv coefficient. Sucralose was shown to be the best substitute for sucrose when compared with the other high intensity sweeteners at both zero time and after 120days of storage. The sample sweetened with sucralose showed acceptance (mean at storage time 6.4) and sensory profile equal to control (sucrose). In addition, the sweeteners stevia with 97% rebaudioside did not show off-flavor and the thaumatin/sucralose blend (1:1) also presented similar acceptance (6.16 at Day zero) and sensory profile in relation to control