The study evaluated the effect of peach juice sweetened with sucrose, widely used non-nutritive sweeteners, the artificial sucralose, neotame blend, and the natural stevia extract with different rebaudioside A concentrations on the temporal and quantitative descriptive profile, and consumer acceptance of the beverage. The sensory profiling was determined by quantitative descriptive and time–intensity analyses. The results showed that the sweeteners neotame and sucralose present higher sweetening power, and the different rebaudioside A concentrations did not affect the sweetening power of the stevia extract. The samples sweetened with stevia with 40% and 95% of rebaudioside A were characterized by the sensory attributes bitter taste, bitter aftertaste, astringency, and black tea flavor, with a negative influence on the consumers’ acceptance. The different concentrations of rebaudioside A in stevia interfered substantially in the descriptors bitter taste and bitter aftertaste, showing that the higher the percentage of rebaudioside A, the lower bitterness of peach juice.

To respond to the growing demand for specific diets aimed at lactose intolerant and vegan consumers, chocolate-flavored frozen desserts with no addition of lactose and other animal-derived products were produced, and the temporal profile and the consumers' acceptance of the samples with sucrose substitution by sweeteners were also investigated. Six frozen dessert formulations were made, three made with soy protein and three with rice protein, sweetened with sucrose, sucralose, and stevia. Acceptance tests and Time-Intensity (TI) analysis were performed to assess the intensity and duration of the attributes sweet taste, bitter taste, chocolate flavor, and melting behavior. The results showed no effect of the different plant proteins on the temporal profile and the acceptance by consumers. The use of sweeteners altered the temporal sensory profile and negatively impacted the acceptance of the samples. The sucralose-sweetened formulations were characterized by a lower intensity of sweet taste, chocolate flavor, and bitterness, whereas the stevia-sweetened formulations showed greater intensity and duration of the bitter taste. Characteristics such as the low intensity of chocolate flavor and the increase in sweetness affected the final acceptance of the product. The melting time of frozen desserts has been extended with the use of body agents to replace sucrose.

The objective of this research was to evaluate the sensory expectation and buying intention of consumers from different Brazilian regions for skyr-type yogurt based on the colors and sweetener on its label. Ten images of skyr mango yogurt labels were created varying in color (orange, white, yellow, blue, and green) and sweetening agent (sucrose and natural sweeteners). Consumers (151 consumers) were asked to rate their expectation for the ideal of sweetness, healthiness, acceptance, and buying intention. Labels containing the information “sweetened with sucrose” had a higher percentage of expectation of sweeter than ideal. Label color and sweetening agent had a significant effect on the expectation of acceptance, with a higher percentage for yogurt sweetened with natural sweeteners. There were not statistical differences (p > 0.05) between the labels regarding expected healthiness. Results also showed that consumers had a low level of familiarity with skyr-type yogurts, but it is presented as a healthy yogurt alternative.