Effect of non caloric sweeteners in sensory quality of orange juice

The consumption of non-caloric sweeteners is increasing in Chile being present in a wide variety of foods. The objective of this study was to evaluate the effect of distinct non-caloric sweeteners in the sensory qualities of orange juice as compared to sugar. The sweeteners selected were stevia, sucralose, saccharin and aspartame. These were added to natural juices in amounts equivalent to sugar in sweetness. Sensory analysis was performed with a group of youths of both sexes. An acceptability test was applied with an hedonic scale of 5 points evaluating aroma and flavor. The results indicate that the juice aroma is not affected by the use of sugar or sweeteners rated 3.5 to 3.7 (corresponding to "I like"). However, in the evaluation of flavor, significant differences were found, the best results corresponding to juice sweetened with sugar and sucralose (3,5 y 3,6 respectively).