DESCRIPTIVE PROFILES OF SELECTED HIGH-INTENSITY SWEETENERS (HIS), HISBLENDS, AND SUCROSE

High intensity sweeteners (HIS) were evaluated by descriptive analysis singly (acesulfame K, aspartame, sucralose, saccharin, cyclamate) and in selected blends to determine similarity to sucrose at 4%. Results showed that blends of sweeteners were more similar to sucrose than any individual sweetener, and ACK/APM and ACK/APM/SAC/CYC were not differ ent from sucrose for attributes that describe differences among HIS. M ost variation among sweeteners and blends was attributed to tastes oth er than sweetness (off-flavor, bitter, sweet aftertaste, bitter aftert aste). Combining two or more single sweeteners made a blend more simil ar to sucrose by decreasing side tastes and/or aftertastes associated with individual sweeteners.