Sugar reduction is a major technical challenge for the food industry to address in response to public health concerns regarding the amount of added sugars in foods. This paper reviews sweet taste perception, sensory methods to evaluate sugar reduction and the merits of different techniques available to reduce sugar content. The use of sugar substitutes (non-nutritive sweeteners, sugar alcohols, and fibres) can achieve the greatest magnitude of sugar and energy reduction, however bitter side tastes and varying temporal sweet profiles are common issues. The use of multisensory integration principles (particularly aroma) can be an effective approach to reduce sugar content, however the magnitude of sugar reduction is small. Innovation in food structure (modifying the sucrose distribution, serum release and fracture mechanics) offers a new way to reduce sugar without significant changes in food composition, however may be difficult to implement in food produced on a large scale. Gradual sugar reduction presents difficulties for food companies from a sales perspective if acceptability is compromised. Ultimately, a holistic approach where food manufacturers integrate a range of these techniques is likely to provide the best progress. However, substantial reduction of sugar in processed foods without compromising sensory properties may be an impossible dream.

中文翻译：

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减少糖分而不损害感官知觉。一个不可能的梦想？

减少糖分是食品工业应对食品加糖量对公众健康的关注所面临的一项重大技术挑战。本文回顾了甜味觉，评估糖减少的感官方法以及可用于减少糖含量的不同技术的优点。使用糖替代品（非营养性甜味剂，糖醇和纤维）可以最大程度地降低糖分和减少能量消耗，但是苦味和不同的时间甜味是常见的问题。使用多感官整合原理（尤其是香气）可以是降低糖含量的有效方法，但是糖降低的幅度很小。食品结构创新（改变蔗糖分布，血清释放和断裂力学）提供了一种减少糖分的新方法，而食品的成分没有显着变化，但是可能难以在大规模生产的食品中实施。从销售的角度来看，如果可接受性受到损害，逐步减少糖分将给食品公司带来困难。最终，食品制造商采用一系列综合技术的整体方法可能会提供最佳进展。然而，在加工食品中大量减少糖分而不损害感官特性可能是一个不可能实现的梦想。食品制造商采用一系列综合技术的整体方法可能会提供最佳进展。然而，在加工食品中大量减少糖分而不损害感官特性可能是一个不可能实现的梦想。食品制造商采用一系列综合技术的整体方法可能会提供最佳进展。然而，在加工食品中大量减少糖分而不损害感官特性可能是一个不可能实现的梦想。