KOREAN J. FOOD SCI. TECHNOL. Vl. 39, N. 5, pp. 527~533 (2007) Sucralse acesulfame-k ƒw fv p»y ½ xá x Á Á½Ÿ * y w tœw The Krean Sciety f Fd Science and Technlgy Sensry Prperties and Cnsumer Acceptability f Cffee Drinks Cntained Sucralse and Acesulfame-K Hyun Kim, Hye-Seng Lee, Jin Yung Shin, and Kwang-Ok Kim* Department f Fd Science & Technlgy, Ewha Wmans University Abstract T investigate the ptimum rati f sucrse replacement with high intensity sweeteners, the sensry characteristics and cnsumer acceptability f cffee drinks cntaining sucralse and acesulfame-k were studied using descriptive analysis and cnsumer testing. The relative sweetness f the sucralse and acesulfame-k t sucrse were 600-700 and 200-400 times greater, respectively, within the cffee drink system. The sucrse-replaced cffee drinks cntaining 100% sucralse, as well as mixtures f sucralse/acesulfame-k in ratis f 75/25 and 50/50, shwed sensry prfiles that were mre similar t thse f the riginal 100% sucrse cffee drink, which had a greater sweet taste, vegetable cream, caramel flavr, viscsity, and muthcating. These samples were nt different frm the 100% sucrse sample in terms f verall cnsumer acceptability. Key wrds: sucralse, acesulfame-k, sucrse replacement, sensry prperties, cnsumer acceptability k, k xk Ÿ ( w k) y. ù e, w ƒ (1). w k w ƒ t š. p kw w. yww w w w p j ù y w w x (2-6). Sucralse š wù k k y w k 600 š š (7). w š j š w w (8), k ph w Ë, g, fv,,, p, j š (9,10). k sucralse w ù, x k w š k w p ùk *Crrespnding authr: Kwang-Ok Kim. Department f Fd Science & Technlgy, Ewha Wmans University, 11-1 Daehyun-dng, Sedaemn-gu, Seul 120-750, Krea Tel: 82-2-3277-3095 Fax: 82-2-3277-3095 E-mail: kkim@ewha.ac.kr Received July 18, 2007; accepted August 23, 2007 ü (11). w y w, š š (12-14). š acesulfame-k k 200 ùkü (15) k ù(17) w t š. w w aspartame yww w p w š š (10,18). ù ƒ ù ùkü» yww w w (10,16). k sucralse, aspartame, saccharine, acesulfame-k w (19-24), t(25,26), (27,28) t w p wš»y ƒ w š š. ù sucralse acesulfame-k yww w k w ù(14,29) ƒw (30)ƒ fv w t w. k š sucralseù acesulfame-k yw w» k w fv wš»y ƒ fv w» w w» w w. w ƒ w k w fv w. ƒ k, sucralse ù acesulfame-k yw w fv wš p w. w fv»y w k w yw w. 527
528 w t wz 39 «5y (2007) x fv fv (DngSuh Fd C., Inchen, Krea), j (DngSuh), k(cj Fd Inc., Inchen, Krea), k (Seul Milk C., Yangj, Krea), k ùp (Duksan Pure Chem. C., Ansan, Krea), sucralse (Splenda Inc., Mclntsh, AL, USA) acesulfame-k(sunett, Nutrinva, Frankfurt, Germarny) w w. fv sucralse acesulfame-k sƒ q : fv k w sucralse acesulfame-k w» w x y w w w w ƒ 20 ww. : fv w» w fv 0.9%, k 7%, j 0.6%, k 1.73% k ùp 0.07% w fv w. fv ƒ k sucralseù acesulfame-k yw w» w ƒƒ w. k ƒ ƒ sucralse acesulfame-k ƒ w» w, fv ƒ k 25, 50, 75 100% ƒw fv ƒƒ wš ƒ sucralse acesulfame-k w ƒw w. Sucralse yw 25% ƒ k 25% w ü sucralse ƒ k 500, 600, 700, 800, 900 1000 w š ƒ w, sucralse k 1/500, 1/600, 1/700, 1/800, 1/900 1/1,000 ƒw fv w. Sucralse y w 50, 75 100% sucralse ƒ k w 300, 400, 500, 600, 700 800 w sucralse fv ƒw. Acesulfame-K, yw 25% ƒ k 25% w ü acesulfame-k ƒ k 240, 280, 320, 360, 400 440 w š ƒ w, acesulfame-k k 1/240, 1/280, 1/320, 1/ 800, 1/360 1/440 w w ƒw fv w. yw 50% acesulfame-k ƒ k 200, 240, 280, 320, 360 400 w w š ƒ w ƒ w. š yw 75% acesulfame-k ƒ k 160, 200, 240, 280, 320 360 w w š ƒ w ƒƒ w ƒw fv w. w fv ƒ k 100% acesulfame-k w, acesulfame-k ƒ k 80, 120, 160, 200, 240 280 š ƒ w w fv ƒw w. sƒ : fv 4C þ š w š, w 2 ü sƒ w.» (Lamax Bttle-Tp Dispensers, Witeg Scientific, Berlin, Germany) 15 ml x (35 ml, 18 180 mm, Shinyung Scientific C., Seul, Krea) 5±1C q w. fv k w sucralse acesulfame-k w» w (paired cmparisn test) w. k ƒ sucralseù acesulfame-k 6 ƒ fv ƒ ƒƒ w kw w. w ü ƒ w w, ƒ ù t w t w. q sƒ ƒ w w š, û w» w w (20 ± 2 C) ƒ w. sƒ w z 3 ƒ w, w óü z sƒw» 3. sƒ w ü ƒ sucralseù acesulfame-k ƒ w ƒƒ w. k w fv q z : q tw œwš y w w 8. z sƒ w š, sƒw p w wš ü. ƒ p tw t y w z q sƒ w š, ƒ p sƒ w ¾ 3z 4 w. : fv š yw š w k( w SUC ew), sucralse( w S100 ew), acesulfame-k( w A100 ew) š yw ƒƒ 25/75( w S25A75 e w), 50/50( w S50A50 ew) 75/25( w S75A25 ew) ƒw (Table 4 ). fv þ š(4 C) w ƒ sƒ Éü (200 ml, IB-020TPY, Sejngisli Crp., Daegu, Krea) sƒ f(50 ml) wì q w. sƒ 5±1Cƒ w š sƒ f w r» w ù t w t»w. w w š sƒ x (20 ± 2 C) wì w. sƒ : z p w 15 (1 = weak; 15 = strng) w ƒ p w sƒw. q w š v sƒw ù še w (31). p sƒ e ƒ w ƒ w r j» w w. 9 z 3 ƒ sƒ 30. sƒ¾ 4z. k w fv»y q : k, sucralse, acesulfame-k š w yww ƒw fv w y w w w 50»y w. : w
Sucralse Acesulfame-K ƒw fv p»y 529. z þ š(4 C) w z s p»( 70 mm, 40 mm, Daemyung C., Gimp, Krea) 50 ml sƒ ƒ 5±1Cƒ q w. ƒ» ù t kw t w, x ƒ (20 ± 2 C) f wì œw. sƒ : sƒ e ƒ w š, sƒ w»y w sƒ 15 (1 = w ; 15 = w )ƒ. m fv k w sucralse acesulfame-k w» w binmial test w w. k, sucralse, acesulfame-k yw ƒw fv p sƒ, š»y w w» w (analysis f variance, ANOVA) ww, Duncan s multiple range test ww (α = 0.05). w p s³ w p w (PCA, principal cmpnent analysis) ww. m SPSS fr Windws 12.0(SPSS Inc., Chicag, IL, USA) w. š fv sucralse acesulfame-k fv ƒ k sucralseù acesulfame-k, š yw w, ƒ w, ƒƒ w» w w Table 1, 2. Sucralse (Table 1), fv ƒ k 25% w w k w w, sucralse k 1/500 1/600 ƒw k ƒw w š, 1/800, 1/900 1/1,000 ƒw w. sucralse k 1/700 ƒw k ƒw ƒ ù w sucralse 700 w. k ƒ 50% w sucralse 1/300, 1/400 1/500 ƒw ƒ š sƒ sucralse 1/700 1/800 ƒw w ùkû. w 1/600 ƒw ü k ƒ fv w sucralse 600 w. k 75% ƒ w sucralse 1/500 1/600 ƒw ƒ ù, sucralse 600 w. w k w sucralse k 1/500 1/600 w w ƒw ƒ ùkù 600 w. fv k sucralse w k ƒ sucralse ƒ k 600-700 ùkù sucralseƒ 600 š š(7) ew. fv k ƒ 25, 50, 75 100% w Table 1. Number f crrect answers 1) fr greater sweetness f cffee drink prepared with varius levels f sucralse, cmpared with cffee drink cntaining varius sucrse cntents (25, 50, 75 and 100%) in paired cmparisn tests Sucrse cntent f cffee drink in cmparisn (%) 25 50 75 100 Sucralse cntent in rati t sucrse cntent Number f crrect answers 1/500 15* 1/600 17** 1/700 12 1/800 02*** 1/900 04* 1/1000 02*** 1/300 20*** 1/400 17** 1/500 15* 1/600 13 1/700 05* 1/800 05* 1/300 19*** 1/400 16* 1/500 11 1/600 08 1/700 01*** 1/800 03** 1/300 17** 1/400 17** 1/500 10 1/600 08 1/700 02*** 1/800 00*** 1) N=20. *,**,***Significant at p < 0.05, p < 0.01 and p < 0.001, respectively. w ùkü acesulfame-k w» w ƒƒ w w (Table 2). fv ƒ k 25% w w k ƒw acesulfame-k k 1/240 1/280 š 1/440 ƒw fv w ƒ ùkû ù, 1/320, 1/360 1/ 400 ƒ ùkù. w acesulfame-k ƒ ƒ š w 400 w. f v ƒ k 50% ƒw fv, acesulfame-k ƒ k 1/280 1/320 w ƒw ƒ k ƒ w ü ùkù, acesulfame-k 320 w. w 75% w w k ƒw w, k 1/240 1/280 acesulfame-k ƒ w ƒ ùkù, acesulfame- K 280 w. w fv ƒw k acesulfame-k w fv k ƒ w, acesulfame-k k 1/160, 1/200 1/ 240 ƒw ƒ ùkù. k w acesulfame-k
530 w t wz 39 «5y (2007) Table 2. Number f crrect answers 1) fr greater sweetness f cffee drink prepared with varius levels f acesulfame-k, cmpared with cffee drink cntaining varius sucrse cntents (25, 50, 75 and 100%) in paired cmparisn tests Sucrse cntent f cffee drink in cmparisn (%) 25 50 75 100 Acesulfame- K cntent in rati t sucrse cntent Number f crrect answers 1/500 20*** 1/600 15* 1/700 12 1/800 10 1/900 11 1/1000 04* 1/200 17** 1/240 17** 1/280 09 1/320 09 1/360 04* 1/400 03** 1/160 16* 1/200 15* 1/240 12 1/280 08 1/320 04* 1/360 04* 1/80 19*** 1/120 16* 1/160 14 1/200 10 1/240 06 1/280 02** 1) N=20. *,**,***Significant at p < 0.05, p < 0.01 and p < 0.001, respectively. ƒ ƒ ùkù 200 w. fv k sucralse acesulfame-k w, sucralse 600-700, acesulfame-k 200-400 ùkû. Redlinger(32) 2% 9% k w sucralse acesulfame-k ƒƒ w, sucralse 500-700, acesulfame-k 125-250. Kim (24) 10% k sucralse 350, w 500 šw. k ƒ t ƒ (32). w fv ƒ k ƒ û û š š (11) e š w. k w fv q w fv w l p,,, fv w, w w, e w, j w, k w, k w,, gq 11 ƒ. p z t Table 3 ùkü. k(suc), sucralse(s100), acesulfame-k (A100) š ƒƒ 25 : 75(S25A75), 50 : 50 (S50A50) 75 : 25(S75A25) yww fv ƒ p sƒ (Table 4), e w, j w, gq, SUC, S100, S75A25 S50A50 ƒ acesulfame-k S25A75 A100 sƒ,, fv w, w w, k w p û sƒ. w w S100, S75A25 S50A50 ƒ w. 3ƒ SUC, j w,, gq p S25A75 A100 acesulfame-k,, fv w, w w, k w ƒ ùkû. w 1 (PC 1) 2 (PC 2) ƒƒ 66.26% 27.81% w 94.07% w (Fig. 1). ƒ p w w, PC 1 w w e w,, j w,, gq p š w kw, w w, w. w PC 2 w w, fvw ƒ š w k w ƒ w. w w k ƒw SUC PC 1 w w w e w,, j w,, gq p ƒ wš, w ew, k w, w w p ƒ w y w. PC 1 w ew A100 S25A75 k w w w ƒ w S100, S75A25 S50A50 SUC A100 S25A75 ew e w,, j w,, gq p ƒ SUC A100 S25A75 w w š w., PC 2 w w w S25A75 A100, fvw p wš, w w S100, S75A25, S50A50 w ƒ w. w PC 1 2 w SUC, sucralse S100, S75A25, S50A50, š acesulfame-k A100, S25A75ƒ p» w y w. ƒw k ƒw w w š sƒ. w ƒ w» ƒ. w sƒ w w ƒ ùkù w wš, š z w. yw» w (5,12,33,34) ùkù sucralse acesulfame-k ƒw ƒ p yƒ j. k w fv»y k, sucralse acesulfame-k š y w ƒw w fv w»y (Table 5),»y s³ k ƒw (SUC)ƒ w ù, S100, S75A25 S50A50 ƒ ùkû. ù acesulfame-k S25A75 A100»y k ƒw
Sucralse Acesulfame-K ƒw fv p»y 531 Table 3. Reference samples fr the descriptive attributes f cffee beverage Sensry attributes Definitin Reference samples Sweet taste Fundamental taste sensatin f which sucrse is typical 10% Sucrse slutin Sur taste Fundamental taste sensatin f which lactic r citric acid are typical 0.25% Citric acid slutin Bitter taste Fundamental taste sensatin f which caffeine r quinine are typical 0.1% Caffeine slutin Cffee flavr The flavr assciated with cffee 1 g Cffee disslved in 100 ml biled water Rasted grain The flavr assciated with rasted grain 1 g barley tea extracted with 100 ml biled water fr 10 min Caramel flavr The flavr f brwned sugars and sme ther carbhydrates Caramel flavr Vegetable cream The flavr assciated with vegetable cream Liquid Frima Skim milk flavr The flavr assciated with skim milk 10 g skim milk disslved in 100 ml water Burnt The flavr assciated with burnt wd, burnt paper and charcal Burnt paper Viscsity Degree t which liquid is viscus r thick 0.1% Arabic gum slutin Muth cating Degree t which muth surface are cated Liquid Frima Fig. 1. Principle cmpnent ladings f sensry attributes 1) f cffee beverages 2) cntaining sucralse r acesulfame-k and their mixtures. 1) Sweet, sweet taste; sur, sur taste; bitter, bitter taste; cffee, cffee flavr;, grain, rasted grain; caramel, caramel flavr; cream, vegetable cream;, skimmilk, skimmilk flavr; burnt, burnt; viscsity, viscsity; cating, muthcating. 2) SUC, sucrse 100%; S100, sucralse 100%; S75A25, sucralse 75% + acesulfame-k 25%; S50A50, sucralse 50% + acesulfame-k 50%; S25A75, sucralse 25% + acesulfame-k 75%; A100, acesulfame 100%. SUC w û ùkû. w f v ƒ k sucralse sucralse acesulfame-k yw 75:25 50 : 50 w ƒ š. sucralse:acesulfame-k yw 75 : 25, k ƒw ƒ ƒ k ƒ w yw š. w t p j y j d w ƒ k w w ƒ yww ww š. Acesulfame-K S25A75 A100 (Table 4),, fv w, w w p ƒ š e w, j w ƒ w sƒ.»y yw ƒw w ƒ û. S25A75, A100 S75A25, S50A50, S100 SUC p ù S25A75, A100 û»y ùkü, fv w, k w, fv þ»y p. w ƒ»y ƒ SUC, S100, S75A25, S50A50 ƒ w j w p»y p w š ƒ. fv ƒ k sucralseù acesulfame-k, yw z w wš fv k w sucralse acesulfame-k w š, k ƒƒ w yw w w fv w»y sƒw. fv ƒ k 25% w w k ƒw f v sucralse k w 700, 50% 600, 75% 600, š 100% 600 š, acesulfame-k, 25% 400, 50% 320, 75% 280, š 100% 200. yw k w fv, k ƒw, sucralse ƒw fv, sucralse acesulfame-k yw 75:25 50 : 50 fv, e w, j w, gq, p ùkû,»y. wr yw 25 : 75 fv k acesulfame-k w fv,,, fv w, w w š k w ƒ ùkû»y ƒ û ùkû. fv š k w sucralse acesulfame-k 75:25 w p j š k ƒ f
532 w t wz 39 «5y (2007) Table 4. Sensry scres 1) f cffee beverage 2) cntaining sucralse r acesulfame-k and their mixtures Sensry attributes SUC S100 S75A25 S50A50 S25A75 A100 Sweet taste 10.75 a 0 9.72 b 9.03 c 0 9.53 bc 8.00 d 8.41 d Sur taste 3.87 c 0 4.13 bc 4.63 b 4.03 c 5.75 a 5.25 a Bitter taste 4.63 c 5.06 c 5.94 b 5.69 b 8.09 a 8.50 a Cffee flavr 5.91 c 5.94 c 6.88 b 6.69 b 8.59 a 9.03 a Rasted grain 4.97 d 0 5.38 cd 6.38 b 5.66 c 7.22 a 7.22 a Caramel flavr 7.87 a 6.00 b 5.81 b 5.97 b 4.78 c 4.97 c Vegetable cream 7.56 a 6.38 b 6.31 b 6.44 b 5.06 c 4.91 c Skim milk flavr 05.38 bc 6.00 a 0 5.94 ab 0 5.94 ab 5.28 c 5.16 c Burnt 4.66 d 5.28 c 6.19 b 6.09 b 7.56 a 7.75 a Viscsity 6.63 a 5.28 b 5.00 bc 5.44 b 4.50 c 4.66 c Muthcating 6.38 a 0 4.88 bc 4.84 bc 5.09 b 3.97 d 0 4.41 cd 1) Means f fur replicates. Values within a rw nt sharing a superscript letter are significantly different (p < 0.05, Duncan s multiple range test). 2) SUC, sucrse 100%; S100, sucralse 100%; S75A25, sucralse 75% + acesulfame-k 25%; S50A50, sucralse 50% + acesulfame-k 50%; S25A75, sucralse 25% + acesulfame-k 75%; A100, acesulfame 100%. Table 5. Overall acceptability scres 1) replacement fr cffee beverage cntaining sucralse r acesulfame-k and their mixtures as sucrse Sample identificatin Sweetener cmpsitin Overall acceptability SUC Sucrse 100% 9.18 a S100 Sucralse 100% 8.06 ab S75A25 Sucralse 75% + Acesulfame-K 25% 8.26 ab S50A50 Sucralse 50% + Acesulfame-K 50% 8.10 ab S25A75 Sucralse 25% + Acesulfame-K 75% 7.74 b A100 Acesulfame-K 100% 7.76 b 1) Mean scres f 50 panelists. Values within a rw nt sharing a superscript letter are significantly different (p < 0.05, Duncan s multiple range test). v»y fv w ƒ. x 1. Nabrs OL, Gelardi RC. 1. Intrductin. pp. 1-14, 5. Acesulfam- K. pp. 89-102. In: Alternative Sweeteners. Marcel Dekker, Inc., New Yrk, NY, USA (1985) 2. Lee SY, Kim KO. Sensry characteristics f baekselgi (Krean traditinal rice cakes) cntaining cmbined sweeteners. Krean J. Fd Sci. Technl. 18: 503-504 (1986) 3. Nam SJ, Kim KO. Characteristics f sikhye (Krean traditinal drink) made with different amunt f cked rice and malt and with different sweeteners. Krean J. Fd Sci. Technl. 21: 197-202 (1989) 4. Matysiak NL, Nble AC. Cmparisn f tempral perceptin f fruitiness n mdel systems sweetened with aspartame, and aspartame + acesulfam k blend, f sucrse. J. Fd Sci. 56: 823-826 (1991) 5. Birch GG. Twards an imprved understanding f sweetener synergy. Trends Fd Sci. Tech. 7: 403-407 (1996) 6. Prtmann MO, Kilcast D. Descriptive prfiles f synergistic mixtures f bulk and intense sweeteners. Fd Qual. Prefer. 9: 221-229 (1998) 7. ADA reprts. Psitin f the american dietetic assciatin: Use f nutritive and nnnutritive sweeteners. J. Am. Diet. Assc. 104: 255-275 (2004) 8. Barndt RL, Jacksn G. Stability f sucralse in baked gds. Fd Technl.-Chicag 44: 62-66 (1990) 9. Jenner MR, Smithsn A. Physicchmical prperties f the sweetener sucralse. J. Fd Sci. 54: 1646-1649 (1989) 10. Quinlan ME, Jenner MR. Analysis and stability f the sweetner sucralse in beverage. J. Fd Sci. 55: 254-256 (1990) 11. Wiet SG, Beyt P. Sensry characteristics f sucralse and ther high intensity sweeteners. J. Fd Sci. 57: 1014-1019 (1992) 12. Verdi R, Hd LL. Advantages f alternative sweetener blends. Fd Technl.-Chicag 47: 94-100 (1993) 13. Schiffman SS, Sattely-Miller EA, Graham BG, Bth BJ, Gibes KM. Synergism amng ternary mixtures f furteen sweeteners. Chem. Senses 25: 131-140 (2000) 14. Schiffman SS, Sattely-Miller EA, Graham BG, Zervakis J, Butchk HH, Stargel WW. Effect f repeated presentatin n sweetness intensity f binary and ternary mixtures f sweeteners. Chem. Senses 28: 219-229 (2003) 15. Giese JH. Alterantive sweeteners and bulking agents. Fd Technl.-Chicag 47: 114-126 (1993) 16. Ott DB, Edwards CL, Palmer SJ. Perceived taste intensity and duratin f nutritive and nn-nutritive sweeteners in water using time-intensity (T-I) evaluatins. J. Fd Sci. 56: 535-541 (1991) 17. Frugia AM, Gerl AJ, McMurry M, Hagan DW. Acesulfam-K mre acceptable than sucralse in baked prducts. J. Am. Diet. Assc. 101: A-24 (2001) 18. Barn RF, Hanger LY. Using acid level, acesulfame, ptassium/ aspartame blend rati, and flavr type t determine ptimum flavr prfiles f fruit flavred beverages. J. Sen. Stud. 13: 269-283 (1998) 19. Schiffman SS, Crftn VA, Beeker TG. Sensry evaluatin f sft drinks with varius sweeteners. Physil. Behav. 34: 369-377 (1985) 20. Trnut V, Pelgrms J, Meeren VD. Sweetness evaluatin f mixtures f fructse with saccharin, aspartame r acesulfame K. J. Fd Sci. 50: 469-472 (1985) 21. Pwers NL, Pangbrn RM. Descriptive analysis f the sensry prperties f beverages and gelatins cntaining sucrse r synthetic sweeteners. J. Fd Sci. 43: 47-51 (1978) 22. Nahn DF, Rzen JP, Graaf CD. Sweetness flavur interactins n sft drinks. Fd Chem. 56: 283-289 (1996) 23. Grand-Grant MJ, Hsieh G. Reprted use f reduced-sugar fds and beverages reflect high-quality diets. J. Fd Sci. 70: S42-S46
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