Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach
Table 6
Average scores for each descriptor after sensorial evaluation of strawberry, raspberry, and cherry jams prepared with the different sugar/alternative sweeteners formulations (sucrose, fructose, sorbitol, fructose + FOS, and sorbitol + FOS).
Jams
Attributes
Sucrose
Fructose
Sorbitol
Fructose + FOS
Sorbitol + FOS
Strawberry
Color
5.9
7.3
3.6
7.3
3.7
Brightness
6.3
4.5
5.5
5.2
5.7
Aroma
4.3
5.9
3.8
5.5
4.5
Cooked fruit aroma
2.6
2.5
2.5
3.1
2.6
Sweet taste
5.2
6.1
5.4
6.0
3.6
Acid taste
2.9
2.4
2.0
2.9
1.8
Bitter taste
1.2
1.3
0.9
1.3
0.7
Astringency
1.3
1.5
1.4
1.5
1.0
Characteristic flavor
4.4
5.8
4.3
5.7
3.4
Adhesiveness
3.8
4.0
2.9
4.5
3.2
Cohesiveness
2.4
3.0
2.7
3.1
4.1
Fracturability
1.1
1.2
1.3
1.2
2.2
Chewiness
0.9
1.0
1.1
1.2
1.1
Elasticity
4.1
3.0
3.0
3.5
3.4
Spreadability
7.2
6.8
7.3
6.0
5.1
Lumpiness
1.3
1.6
1.9
2.0
1.6
Palatability
5.4
6.9
5.5
6.4
4.0
Raspberry
Color
7.3
6.2
7.5
4.0
5.3
Brightness
5.4
4.8
7.5
5.1
5.9
Aroma
4.1
3.2
5.0
3.1
3.3
Cooked fruit aroma
2.6
2.6
2.5
1.8
2.5
Sweet taste
5.1
5.5
4.6
6.0
4.4
Acid taste
4.8
4.4
5.6
3.4
3.4
Bitter taste
1.5
1.1
1.7
0.7
0.8
Astringency
1.0
1.2
1.1
0.9
0.7
Characteristic flavor
5.8
4.1
4.8
5.0
4.9
Adhesiveness
4.6
3.6
3.7
2.9
3.7
Cohesiveness
5.9
5.5
3.1
1.9
5.1
Fracturability
3.6
2.2
1.6
0.7
2.6
Chewiness
2.8
2.3
1.8
1.4
2.1
Elasticity
3.6
3.6
4.2
3.1
3.4
Spreadability
5.5
5.2
7.0
7.8
5.0
Lumpiness
2.8
2.2
2.2
1.8
3.0
Palatability
5.6
4.6
6.0
5.7
5.4
Cherry
Color
7.2
6.5
7.2
4.3
5.5
Brightness
5.3
5.5
7.1
5.7
6.7
Aroma
4.0
4.3
4.4
3.7
3.7
Cooked fruit aroma
2.5
2.5
2.5
2.6
2.3
Sweet taste
6.7
6.4
5.4
6.0
4.6
Acid taste
3.7
3.2
4.0
2.5
2.4
Bitter taste
0.9
1.0
1.0
0.9
0.9
Astringency
0.8
0.9
0.9
0.7
0.7
Characteristic flavor
4.2
8.8
4.4
3.8
3.6
Adhesiveness
4.3
3.8
3.9
3.5
3.4
Cohesiveness
3.2
4.7
4.0
5.4
5.4
Fracturability
1.4
2.4
2.1
2.5
3.4
Chewiness
2.2
2.5
2.9
2.5
3.2
Elasticity
3.1
3.6
3.9
3.0
3.5
Spreadability
7.4
5.2
6.0
4.6
4.6
Lumpiness
1.4
1.9
1.8
2.4
2.5
Palatability
5.4
5.1
6.0
4.4
4.8
Jams/sugars with the same superscript letter (a, b, and c), for the same attribute, do not differ significantly (, Duncan test).