Abstract
This study determined the dynamic sensory profile and consumer acceptance of blackberry nectar with different sweeteners. The ideal scale was used to determine the ideal sweetness of the sucrose and the magnitude estimation method for the equivalent sweetness of the sweeteners. The sensory profile was determined by time-intensity analyses with trained panelists. This study determined the dynamic sensory profile and consumer acceptance of blackberry nectar with different sweeteners. First, to determine the concentration of sucrose to promote optimal sweetness in blackberry nectar, a study was carried out by consumers, who used an unstructured 9 cm "Ideal Scale", ranging from the extreme left as "extremely less sweet than ideal" to the extreme right as "extremely sweet than ideal", with the center of the scale being the ideal sweetness point. Then, the magnitude estimation method was applied to determine the concentration of each sweetener studied in order to obtain the same sensation of ideal sweetness in the blackberry nectar. The sensory profile of blackberry nectar in the same equi-sweetness was determined by time-intensity analysis with trained assessors and CATA (Check-All-that-Apply) with consumers. According to our results and the opinion of the involved consumers, the optimal sucrose concentration in blackberry nectar was 9.3%, and the sweetener concentrations equivalent to sucrose were 0.015% of sucralose, 0.052% of aspartame and 0.09% of stevia with different rebaudioside A concentrations. Time intensity and overall liking data were statistically analyzed by partial least squares regression (PLSR), thus generating the temporal preference drivers for blackberry nectar. The results showed that the sucralose and tasteva sweeteners have a temporal profile closer to sucrose, being characterized by a lower intensity and duration of sweet and bitter taste, with a positive impact on consumer acceptance. Concomitant results were found by the CATA analysis, indicating that the attributes of blackberry aroma, blackberry flavor, sweet taste, and brightness also have a positive impact and stand out in the samples with sucrose, sucralose, and tasteva. The samples sweetened with stevia were characterized by a greater intensity of bitter taste and the presence of a sweet and bitter aftertaste, with a negative impact on acceptance. The different rebaudioside A concentrations in stevia (78%, 92%, and 97%) did not interfere with consumer acceptance.