ArticleFood science and biotechnology2021
Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol.
Article in Food science and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 30 citations in OpenAlex.
- Sensory Characterization of Licorice Extract in Formulated Spirits and the Intervention of Puerarin on Sweetness Lingering.Foods (Basel, Switzerland) · 2026Article
- A Comprehensive Review on Steviol Glycosides: Sources, Properties, Bioactivities, Sensory-Functional Enhancement and Bioproduction Strategies.Plants (Basel, Switzerland) · 2026Review
- Stevia-derived sweeteners in reduced-sugar foods: formulation strategies, sensory optimization, nutritional evidence, and safety perspectives.Frontiers in nutrition · 2026Review
- Functional and Metabolomic Analyses of Chamomile Jelly Derived from Gelatin Capsule Waste with Inulin and Polydextrose as Prebiotic Sugar Substitutes.Antioxidants (Basel, Switzerland) · 2025Article
- In vitro metabolism study of α-1,6-glucosylated steviol glycosides.Food science and biotechnology · 2025Article
- Structure, Properties, and Biomedical Activity of Natural Sweeteners Steviosides: An Update.Food science & nutrition · 2025Review
- Sweetness interaction between a novel glycosylated rebaudioside A and various sweeteners in a binary mixture system.Food science and biotechnology · 2024Article
- Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha.Foods (Basel, Switzerland) · 2023Article
- The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream.Foods (Basel, Switzerland) · 2022Article
- Descriptive Sensory Profile and Consumer Study Impact of Different Nutritive and Non-Nutritive Sweeteners on the Descriptive, Temporal Profile, and Consumer Acceptance in a Peach Juice Matrix.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Rebaudioside A is a promising natural alternative sweetener but they produce increased bitterness, astringency, and unpleasant aftertastes. Glycosylation and blending with different sweeteners are known to improve the sensory characteristics of rebaudioside A. The present study was conducted to identify the relative sweetness and sensory profile of glycosyl rebaudioside A (g-reb A). The relative sweetness of g-reb A compared to 5% sucrose was determined using the two-alternative forced choice method. The sensory profiles of g-reb A and its mixtures with allulose and maltitol (1:1 ratio) were compared to those of rebaudioside A, rebaudioside D, rebaudioside M, sucralose, allulose, maltitol, and sucrose using descriptive analysis conducted by eight trained panelists. The relative sweetness of g-reb A was 155, which was lower than that of rebaudioside A. In addition, the bitter taste and aftertaste, astringency, and sweet onset of g-reb A were decreased compared to those of rebaudioside A.
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