Stevioside as a replacement of sucrose in peach race: Sensory evaluation

ne suitability of stevioside as a sweetener in peach juice was investigated . Comparison between stevioside and sucrose in term of sweetness, sweet and bitter aftertastes were determined both in water and peach juice. The resu lts demonstrated that 160 mg/L of stevioside may replace 34 g/L of sucrose in juice, with a 25% decrease in calories, without affecting the sensory ch aracteristics of the product. Synergistic and inhibitory effects between su crose and stevioside were also monitored at different stevioside concentrat ion. A new juice formulation sweetened with a binary mixture of stevioside (160 mg/L) and sucrose (56 g/L) was not significantly different in terms of desirability from a reference product sweetened with 9% sucrose.