Avaliação do comportamento sensorial de edulcorantes de estévia com diferentes composições químicas aplicados em mousse de chocolate vegano

Abstract

Evidence linking excessive sugar consumption to obesity and diabetes has driven changes in dietary habits. At the same time, consumer preference for natural ingredients and uncertainties regarding the safety of artificial sweeteners have increased interest in natural alternatives. Among these, steviol glycosides (stevia) obtained from Stevia rebaudiana stand out, although their acceptance must be evaluated in real matrices. Therefore, the objective of this study was to evaluate the replacement of sucrose with five commercial stevia samples (A, B, C, D, and E) in vegan chocolate mousse, integrating sensory and analytical methods to guide the technological selection of sweeteners. Initially, for comparative studies, 22 panelists were selected and trained according to ISO 8586/8589 (sequential Wald screening) and performed Magnitude Estimation using 10% sucrose as reference. The log-concentration vs. log-intensity relationships followed Stevens’ Power Law for both sucrose and stevia samples (R² ≥ 0.9605). Equivalent concentrations were <0.15% w/w and sweetness potency ranged from 67.71× to 332.28×. HPLC characterization revealed compositional heterogeneity (Rebaudiosides M, D, C, and rubusoside), and PCA (PC1 = 50%; PC2 = 39%) showed a positive association between sweetness potency and RM (Stevia D: high RM) and a negative association with rubusoside (Stevia B: higheer R and lower potency). Temporal sensory results (TDS) showed that while sucrose exhibited the expected TDS profile (dominant and prolonged sweetness), stevia samples presented shorter curves, unstable dominance, and rapid transitions among attributes. This behavior reflects the complexity of the matrix and the chemical–sensory interactions between bitter compounds and steviol glycosides. Matrix effects emphasize that the sensory performance of natural sweeteners must be interpreted in the context of the final application, as texture, fat content, and cocoa phenolic compounds may alter perception kinetics, enhancing bitterness perception of less glycosylated steviol glycosides (RC and R), as seen in samples with Stevia B and E, and interfering with the sensory dominance of compounds associated with dominant sweetness profile and without undesirable residual (RM and RD), even in samples with high sweetening power. In conclusion, although steviol glycosides are high-intensity sweeteners, their sweetness potency and temporal sensory profiles vary according to their chemical composition and interactions within the food matrix. These findings reinforce the importance of controlling the chemical composition of glycoside blends to minimize undesirable aftertastes and achieve sensory balance. The results provide valuable insights for the food industry to support sucrose replacement strategies in different products.