Individual Presentation: Improving Sweet Mouthfeel in Reduced-Sugar Beverages Using Natural Extracts

The research employed a combination of analytical, traditional, and innovative sensory approaches. A trained sensory panel conducted evaluations to measure sweetness and overall sensory quality. TāStation® provided high-throughput sensory profiling, allowing panelists to evaluate mouthfeel without bias. Additionally, tribological properties was assessed using a rheometer with a tribology cell attachment.

Utilizing a combination of analytical and sensory evaluation methodologies, the results revealed the capability to evaluate flavor modulation in both taste and mouthfeel. Sensory findings indicated that the natural flavor extract (Tastesense™ Advanced) significantly improved the sensory profile of a 5 Brix reduced-sugar beverage to match that of a 10 Brix full-sugar counterpart. Sensory panel evaluation (n=13) supported that the natural flavor extract effectively enhanced the sweetness and sugary mouthfeel of the low-sugar product. TāStation ® results (n=5), with a total of 64 samples tested for each panelist, demonstrated that adding the natural flavor extract at a concentration of 0.8% to a 5 Brix reduced-sugar beverage yielded a statistically significant (α= 0.05) improvement in the perception of sugary mouthfeel compared to the negative control, matching the mouthfeel profile of a 10 Brix full-sugar positive control. Tribological data showed a reduction in the friction factor of the 5 Brix beverage incorporated with the natural flavor extract, suggesting increased lubrication in the rolling speed range from 10⁻⁶ to 10⁻¹ m/s, which is the range shown to be related to sensory perception, thus indicating enhanced mouthfeel.