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Substitution of sucrose with sucralose in chocolate-flavored dairy drink: impact on hedonic sensory thresholds

Camila Affonso Louzada et al.

Food Quality and Preference2026https://doi.org/10.1016/j.foodqual.2026.105918article
ABDC A
Weight
0.50

Abstract

Reducing sugar consumption is widely recommended in various health guidelines, which has driven initiatives to reformulate foods and beverages. One common strategy is to replace sucrose with sweeteners in industrialized products. The challenge is determining the levels of sucrose reduction and sweetener addition without affecting the sensory quality of the products. Another challenge lies in how these changes are communicated on food labels. Consumers evaluate sensory characteristics and non-sensory factors related to food and its packaging. Therefore, the objective was to determine from which concentrations the substitution of sucrose with sucralose reduces acceptance and results in sensory rejection of the chocolate-flavored dairy drink for the attributes of aroma, flavor, overall impression, and consistency. Additionally, the study aimed to evaluate whether information about the addition/reduction of sucrose and sucralose influences sensory acceptance of beverage. The concentrations of sucrose and sucralose that allow greater reductions without compromising sensory acceptance for any attribute in the blind test are 1.814% sucrose and 0.0127% sucralose, and 1.4755% sucrose and 0.0122% sucralose for the informed test. Information about sucrose and sucralose in the dairy drink allowed for greater reductions in sucrose concentration without affecting the sensory quality of most studied attributes (aroma, consistency, and overall impression). However, this information negatively influenced the results for the flavor attribute. Using sucralose allows for sucrose reductions greater than 70% while improving the sensory acceptance of the chocolate-flavored dairy drink. • Information on sucrose and sucralose improved the compromised acceptance threshold. • Sucralose allows for a 70% reduction in sucrose while improving sensory acceptance. • Sucralose is a sensory and economically viable substitute for sucrose in the drink.

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https://doi.org/https://doi.org/10.1016/j.foodqual.2026.105918

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@article{camila2026,
  title        = {{Substitution of sucrose with sucralose in chocolate-flavored dairy drink: impact on hedonic sensory thresholds}},
  author       = {Camila Affonso Louzada et al.},
  journal      = {Food Quality and Preference},
  year         = {2026},
  doi          = {https://doi.org/https://doi.org/10.1016/j.foodqual.2026.105918},
}

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Substitution of sucrose with sucralose in chocolate-flavored dairy drink: impact on hedonic sensory thresholds

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Evidence weight

0.50

Balanced mode · F 0.40 / M 0.15 / V 0.05 / R 0.40

F · citation impact0.50 × 0.4 = 0.20
M · momentum0.50 × 0.15 = 0.07
V · venue signal0.50 × 0.05 = 0.03
R · text relevance †0.50 × 0.4 = 0.20

† Text relevance is estimated at 0.50 on the detail page — for your query’s actual relevance score, open this paper from a search result.