Sensory temporality of sweeteners in aqueous solution and in yogurt

Excessive sucrose consumption leads to diseases such as obesity and diabetes; the industry is focusing on the use of sweeteners with low caloric content. The aim of this study was to profile and evaluate the sensory temporality of five sweeteners using Time Intensity (TI), Temporal Dominance of Sensations (TDS) and temporal acceptability, in aqueous solution and in yogurt in order to provide information on the replacement and reduction of sucrose consumption. The sweeteners evaluated were sucrose, sucralose, stevia, aspartame, and tagatose. The evaluation of the panelists using the TI method in aqueous solutions revealed that the temporal profile of stevia is different from the other sweeteners, with a greater persistence of sweetness in the mouth. The evaluation of the sweeteners in yogurt by consumers using TDS and temporal acceptability method showed that tagatose was the sweetener most similar to sucrose in terms of TDS curves, on the other hand, through temporal acceptability, stevia (5.28) and aspartame (5.13) showed higher acceptability than other sweeteners (9-point scale), explaining the consumer preferences. Stevia was the sweetener with the longest perception time (13 s) of sweetness intensity in aqueous solution, together with greater dominance, temporal acceptability, and one of the most preferred along with aspartame by consumers.