Sensory impact of lowering sugar content in orange nectars to design healthier, low-sugar industrialized beverages
Abstract
The presence of added sugars (AS) in the diet is associated with increased risk of obesity and other chronic diseases. We assessed sensory impact of lowering AS in orange nectar, aiming at new WHO sugar guideline. Ideal sweetness by just-about-right (JAR) tests (60 consumers), difference and rejection thresholds (36 and 35 assessors), and acceptance and sensory profile by Check-all-that-apply (CATA) tests (100 consumers) were performed. JAR test comprised six concentrations of AS from 12% down to 4.5%. Thresholds tests comprised orange nectars at reference sugar concentration (10%) and at lower sugar levels. Acceptance and CATA tests compared reference, ideal sweetness and thresholds concentrations. There were two groups of consumers; one with ideal sweetness lower at 5.5% AS and another with ideal sweetness at standard 10.5% AS. The average ideal sweetness among all consumers was 7.3% AS. The difference threshold from the reference at 10.5% AS was at 8.5% AS and the rejection threshold was 7.2%. Overall acceptance of nectar with 8.5% and 7.2% AS was similar to reference and higher than acceptance of nectar with 5.5%. However, after cluster analysis, nectars with 5.5% AS did not differ from nectars with 8.5% or 7.2% AS, suggesting the possibility of a gradual reduction until 5.5% in the long term. Lowering AS to 7.2% or 5.5% caused significant changes in viscosity, sweet odor, bitterness and sweetness in comparison to the reference concentration. Lowering sugar from 10% to 8.5% did not affect acceptance or sensory attributes, and could be indicated for a first reduction. Results indicate that a gradual reduction to 7.2% and 5.5% would be feasible. Reductions can remove 3150-9450 tons of sugar per year from the Brazilian diet resulting in healthier beverages.
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For orange nectar drinks, lowering added sugar from 10% to 8.5% does not influence sensory attributes or acceptance.
“for orange nectar drinks, lowering added sugar from 10% to 8.5% did not influence sensory attributes or acceptance [199].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [199]
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“[199], one potential strategy going forward is to gradually lower added sugar % in the long term, in order for consumers to adapt to and eventually accept reduced sugar beverages.”
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- Authors
- Pineli, L. D. L. D. O., Aguiar, L. A. D., Fiusa, A., Botelho, R. B. D. A., Zandonadi, R. P., & Melo, L.
- Affiliations
- Universidade de Brasília (BR)
- Universidade Federal do Rio de Janeiro (BR)
- Venue
- Appetite
- Publisher
- Elsevier BV
- Published
- 2016-01
- Volume
- 96
- Pages
- 239-244
- ISSN
- 0195-6663 (ISSN-L)
- OpenAlex
- W1883697965
- Cited by
- 65
- References
- 41
- Citations by year
- 2026: 4 · 2025: 7 · 2024: 2 · 2023: 8 · 2022: 8 · 2021: 6 · 2020: 11 · 2019: 5 · 2018: 11 · 2017: 1 · 2016: 2
- FWCI
- 6.23
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Appetite (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- sugar reduction, orange nectar, added sugars, sensory perception, sweetness perception, just noticeable difference, rejection threshold, consumer acceptance, beverage formulation, sugar consumption reduction, viscosity, bitterness
- MeSH terms
- Fruit and Vegetable Juices, Adolescent, Adult, Brazil, Choice Behavior, Consumer Behavior, Dietary Carbohydrates, Female, Food Handling, Food Preferences, Humans, Male, Odorants, Taste, Health Behavior, Citrus sinensis, Young Adult
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