Open AccessPrediction of Stevia Liking by Sucrose Liking: Effects of Beverage Background
Author(s) -
Stephanie Oleson,
Claire Murphy
Publication year - 2017
Publication title -
chemosensory perception
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.405
H-Index - 30
eISSN - 1936-5810
pISSN - 1936-5802
DOI - 10.1007/s12078-017-9225-7
Subject(s) - sweetness , stevia , sucrose , food science , sucralose , sugar , psychology , taste , limiting , chemistry , medicine , mechanical engineering , alternative medicine , pathology , engineering
There is significant concern over the health implications of increased consumption of sugars added to foods and beverages. Understanding the increase in sugar intake, as well as consideration of potential substitutes will require research in multiple domains. Research on hedonic ratings of sucrose suggests that individuals can be classified into two distinct liking profiles: sweet likers and sweet non-likers. However, no known studies have investigated liking for the natural, nonnutritive sweetener, stevia. The present study aimed to investigate the relationship between liking of stevia and sucrose as a function of beverage background.