Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage

Line Pedersen, Anne Sjørup Bertelsen, Derek V. Byrne, Ulla Kidmose*

*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Abstract

Fat and sugar-reduced foods and beverages have become increasingly popular for a variety of reasons, mainly relating to health and wellbeing. Depending on the food or beverage, it may be difficult to reduce the fat and/or sugar content and still maintain optimal sensory properties for the specific product. One way of approaching the problem is to gain a better understanding of how a product is affected by a reduction in fat and/or sugar. This paper aims to investigate the sensory interactions between fat and sweetness perception in a chocolate-flavored milk beverage by using a descriptive analysis with a trained sensory panel. The reduction of fat significantly reduced the sweetness intensity of the chocolate milk, while the reduction of sucrose significantly decreased the cream flavor and the fruity and lactic flavor. The perception of acesulfame-K was affected by fat concentration, similarly to sucrose. These results highlight the importance of considering the effects of reducing either sugar and fat on product attributes that are not directly related to the sugar or fat.

Original languageEnglish
Article number2711
JournalFoods
Volume12
Issue14
ISSN2304-8158
DOIs
Publication statusPublished - Jul 2023

Keywords

  • acesulfame-K
  • cross-modal
  • fat reduction
  • sugar reduction
  • taste

Fingerprint

Dive into the research topics of 'Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage'. Together they form a unique fingerprint.

Cite this