Changes in sensory characteristics and their relation with consumers’ liking, wanting and sensory satisfaction: Using dietary fibre and lime flavour in Stevia rebaudiana sweetened fruit beverages
Abstract
The beverage industry has long revolved around sugar reduction as a response to heightened calorie and health awareness. More recently dietary fibre has also garnered attention to meet the consumer's demands for low calorie and yet more satiating food and beverages. From a health perspective the sweetener Stevia rebaudiana and the fibre β-glucan seem like very good solutions, as stevia is the only natural non-nutritive sweetener and β-glucans have been related to various health benefits besides increasing satiety. However, both also have distinctive perceptual effects on the sensory characteristics of the products they are added to. To gain knowledge on the sensory characteristics of fruit based beverages sweetened with S. rebaudiana and added β-glucans and lime flavour, and how consumers respond to the products, sensory descriptive analysis and a consumer study were conducted. The sensory characteristics of the fruit drinks were affected by stevia and the addition of β-glucans. However, the addition of lime flavour was able to mask the side effect of the aftertaste caused by S. rebaudiana. Further, by adding lime flavour to the fruit beverages, the side effects of increased fibre concentration “Unfresh odour” and “Metallic odour” could also be counteracted to such an extent that the β-glucans containing fruit beverages were evaluated just as favourably in terms of liking, wanting and sensory satisfying as the fruit beverages not containing β-glucans.
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Both food-intrinsic sensory factors and food-extrinsic factors play a role in determining whether we accept and how we perceive food and beverages.
“Alarge body of research now supports the view that both food-intrinsic sensory factors (e.g., product colour, aroma, texture, viscosity, etc.) as well as food-extrinsic factors (e.g., visual, olfactory, and tactile”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [4]
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- Authors
- Mielby, L. H., Andersen, B. V., Jensen, S., Kildegaard, H., Kuznetsova, A., Eggers, N., Brockhoff, P. B., & Byrne, D. V.
- Affiliations
- Aarhus University (DK)
- Technical University of Denmark (DK)
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2016-04
- Volume
- 82
- Pages
- 14-21
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2287281204
- Cited by
- 39
- References
- 44
- Citations by year
- 2026: 3 · 2025: 7 · 2024: 2 · 2023: 3 · 2022: 2 · 2021: 4 · 2020: 5 · 2019: 5 · 2018: 4 · 2017: 3 · 2016: 1
- FWCI
- 5.46
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Research International (publishedVersion)
- Technical University of Denmark, DTU Orbit (Technical University of Denmark, DTU) (submittedVersion)
- Funders
- Danish Strategic Research Council (10-093479)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- Stevia rebaudiana, β-glucan, dietary fiber, fruit beverages, artificial sweeteners, sugar reduction, sensory properties, aftertaste, consumer liking, satiety
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