ArticleChemosensory perception2017
Prediction of stevia liking by sucrose liking: Effects of beverage background.
Article in Chemosensory perception, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed, 7 citations in OpenAlex.
- Article
- Quantifying Sweet Taste Liker Phenotypes: Time for Some Consistency in the Classification Criteria.Nutrients · 2019Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
introductionThere is significant concern over the health implications of increased consumption of sugars added to foods and beverages. Understanding the increase in sugar intake, as well as consideration of potential substitutes will require research in multiple domains. Research on hedonic ratings of sucrose suggests that individuals can be classified into two distinct liking profiles: sweet likers and sweet non-likers. However, no known studies have investigated liking for the natural, nonnutritive sweetener, stevia. The present study aimed to investigate the relationship between liking of stevia and sucrose as a function of beverage background.
methodsForty young adults, 20 high concentration and 20 moderate concentration stevia likers, gave intensity and pleasantness ratings for stevia blend and sucrose taste solutions that varied in concentration and background.
resultsThe results revealed a significant relationship between stevia blend liking and sucrose liking. The majority of stevia high concentration likers were high concentration sucrose likers. Pleasantness ratings also significantly varied as a function of background: the discrepancy in pleasantness ratings between stevia blend high concentration likers and moderate concentration likers observed in distilled water was attenuated in a citric beverage background.
conclusionsThe majority of high concentration stevia likers were sucrose likers; however, pleasantness ratings also significantly varied as a function of stimulus background. IMPLICATIONS: Limiting sucrose in the modern diet is an important research area for diabetes and other health issues. The results suggest that perception of pleasantness and sweetness at varying sweetener concentrations is not fully generalizable from one beverage background to another.
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