Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso

Several factors have led to an increase in the consumption of sweeteners in substitution of sucrose. Studies on the behavior and the sensory properties of sweeteners are relevant, once they provide knowledge about both the adequate sweetener concentration with a sweetness equivalence to a sucrose‐sw...

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Bibliographic Details
Published in:	Journal of food science Vol. 84; no. 9; pp. 2628 - 2637
Main Authors:	Cusielo, Kalinca Vitoria Cardoso, da Silva, Alessandra Cazelatto de Medeiros Lins, Tavares‐Filho, Elson Rogerio, Bolini, Helena Maria André
Format:	Journal Article
Language:	English
Published:	United States Wiley Subscription Services, Inc 01-09-2019
Subjects:	Acceptability Acceptance tests Adult Aroma Beverages Bitter taste Coffee Coffee - chemistry decaffeinated Diterpenes, Kaurane - analysis Equivalence espresso coffee Female Flavor Flavors Food Preferences Glucosides - analysis Humans Industrial development Male Middle Aged Perception Segmentation sensory analysis Sensory evaluation Sensory perception Sensory properties stevia Sucralose Sucrose Sucrose - analysis Sugar Sweet taste Sweeteners Sweetening Agents - analysis Sweetness Taste Young Adult decaffeinated stevia espresso coffee sucralose sensory analysis
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