Descriptive profiles of selected high intensity sweeteners (HIS), HIS blends, and sucrose

ABSTRACT 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 different from sucrose for attributes that describe differences among HIS. Most variation among sweeteners and blends was attributed to tastes other than sweetness (off‐flavor, bitter, sweet aftertaste, bitter aftertaste). Combining two or more single sweeteners made a blend more similar to sucrose by decreasing side tastes and/or aftertastes associated with individual sweeteners.