SWEETNESS AND ACCEPTANCE OPTIMIZATION IN COLA FLAVORED BEVERAGES USING COMBINATIONS OF ARTIFICIAL SWEETENERS — A PSYCHOPHYSICAL APPROACH

Abstract

ABSTRACT This paper develops a quantitative model relating concentration of sweeteners, perceived sweetness, offtaste, and overall acceptability for cola beverages sweetened with artificial sweeteners. The psychological rules of sensory perception that govern reactions to pure aqueous systems of sweeteners are shown to hold for complex beverages that are normally drunk. By means of sensory assessments of products, acceptance and rejection limits can be specified both in terms of consumer reactions, and in terms of ingredients, once a model is developed which interrelates these variables.