ReviewInternational journal of food science2025
From Sweetness to Mouthfeel: A Review on Overcoming Sensory Barriers in Sugar-Free Beverages.
Review in International journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Consumer Acceptance ofFoods (Basel, Switzerland) · 2026Article
- From Sweetness to Mouthfeel: A Review on Overcoming Sensory Barriers in Sugar-Free Beverages.International journal of food science · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: Over recent decades, considerable research has focused on understanding sweet taste mechanisms and developing new noncarbohydrate sweeteners due to rising noncommunicable diseases. New regulations limiting high sugar levels in food and beverages have driven innovation towards reduced-sugar and sugar-free products, often using noncarbohydrate sweeteners. Extensive research was aimed at improving their physical and sensorial properties. However, to the authors' knowledge no publication has taken a holistic approach by integrating all major sensory and functional challenges of sugar reduction in beverages in one structured framework. Scope and Approach: This review addressed these challenges, which included (i) sweetness, (ii) temporal profile in relation to sweetness onset and linger, (iii) masking, (iv) flavour intensity and delivery and (v) mouthfeel enhancement. It firstly discussed the strategy of replacing the sweetness of sugar by utilizing different sweeteners, investigating mechanisms behind the sensory characteristics and solutions and exploring artificial and natural sweeteners and positive allosteric modulators for sweetness. For the temporal profile, methods to measure sweetness onset and linger were investigated. Solutions for masking off-tastes and flavours were discussed, including bitter-blockers, blending of sweeteners, production technologies and flavours with modifying properties. Changes in flavour intensity and delivery were discussed. In the last section, strategies for addressing mouthfeel reduction were summarised including the usage of hydrocolloids, sugar alcohols, fibre syrups and mineral salts. Key Findings and Conclusions: Overall, the need for clearer guidelines and fewer restrictions was debated, highlighting conflicting consumer perspectives on the need for healthy, natural and more sustainable products and regulatory barriers around novel solutions. The advancement of scientific knowledge is emphasised, and collaboration between cross-functional teams is discussed as essential to move sugar-free products closer to their sugar-containing counterparts.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.