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A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations

Sofie Lagast (UGent) , Hans De Steur (UGent) , Joachim Schouteten (UGent) and Xavier Gellynck (UGent)
(2018) INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. 69(3). p.344-357
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Abstract
Reducing sugar consumption is an important aspect in the prevention of and fight against obesity. A broader understanding of consumers' perceptions of low-calorie sweeteners is needed. This study examined two low-calorie sweeteners, tagatose and stevia, in comparison to sugar in dark chocolate. A total of 219 consumers participated in this study and rated overall liking and sensory attributes. Participants also listed their emotional conceptualisations upon consumption and were assessed on emotional eating behaviour and health and taste attitudes. The chocolate with tagatose was perceived as more similar to the chocolate with sugar than with stevia on overall liking, texture, bitterness, duration of aftertaste and intensity of aftertaste. Furthermore, chocolate with sugar and chocolate with tagatose both elicited positive emotional conceptualisations whereas chocolate with stevia elicited negative emotional conceptualisations. In conclusion, dark chocolate with tagatose did not significantly differ from sugar in overall liking, most sensory attributes and emotional conceptualisation.
Keywords
Dark chocolate, sugar, tagatose, stevia, emotion, sensory, HIGH-INTENSITY SWEETENERS, STEVIA-REBAUDIANA, CONSUMER RESEARCH, BODY-WEIGHT, FOOD CHOICE, LIKING, HEALTH, CONSUMPTION, RESPONSES, IMPACT

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MLA
Lagast, Sofie, et al. “A Comparison of Two Low-Calorie Sweeteners and Sugar in Dark Chocolate on Sensory Attributes and Emotional Conceptualisations.” INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol. 69, no. 3, 2018, pp. 344–57.
APA
Lagast, S., De Steur, H., Schouteten, J., & Gellynck, X. (2018). A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 69(3), 344–357.
Chicago author-date
Lagast, Sofie, Hans De Steur, Joachim Schouteten, and Xavier Gellynck. 2018. “A Comparison of Two Low-Calorie Sweeteners and Sugar in Dark Chocolate on Sensory Attributes and Emotional Conceptualisations.” INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 69 (3): 344–57.
Chicago author-date (all authors)
Lagast, Sofie, Hans De Steur, Joachim Schouteten, and Xavier Gellynck. 2018. “A Comparison of Two Low-Calorie Sweeteners and Sugar in Dark Chocolate on Sensory Attributes and Emotional Conceptualisations.” INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 69 (3): 344–357.
Vancouver
1.
Lagast S, De Steur H, Schouteten J, Gellynck X. A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. 2018;69(3):344–57.
IEEE
[1]
S. Lagast, H. De Steur, J. Schouteten, and X. Gellynck, “A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations,” INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol. 69, no. 3, pp. 344–357, 2018.
@article{8535033,
  abstract     = {Reducing sugar consumption is an important aspect in the prevention of and fight against obesity. A broader understanding of consumers' perceptions of low-calorie sweeteners is needed. This study examined two low-calorie sweeteners, tagatose and stevia, in comparison to sugar in dark chocolate. A total of 219 consumers participated in this study and rated overall liking and sensory attributes. Participants also listed their emotional conceptualisations upon consumption and were assessed on emotional eating behaviour and health and taste attitudes. The chocolate with tagatose was perceived as more similar to the chocolate with sugar than with stevia on overall liking, texture, bitterness, duration of aftertaste and intensity of aftertaste. Furthermore, chocolate with sugar and chocolate with tagatose both elicited positive emotional conceptualisations whereas chocolate with stevia elicited negative emotional conceptualisations. In conclusion, dark chocolate with tagatose did not significantly differ from sugar in overall liking, most sensory attributes and emotional conceptualisation.},
  author       = {Lagast, Sofie and De Steur, Hans and Schouteten, Joachim and Gellynck, Xavier},
  issn         = {0963-7486},
  journal      = {INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION},
  keywords     = {Dark chocolate,sugar,tagatose,stevia,emotion,sensory,HIGH-INTENSITY SWEETENERS,STEVIA-REBAUDIANA,CONSUMER RESEARCH,BODY-WEIGHT,FOOD CHOICE,LIKING,HEALTH,CONSUMPTION,RESPONSES,IMPACT},
  language     = {eng},
  number       = {3},
  pages        = {344--357},
  title        = {A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations},
  url          = {http://dx.doi.org/10.1080/09637486.2017.1362689},
  volume       = {69},
  year         = {2018},
}
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