Introduction

There is significant concern over the health implications of increased consumption of sugars added to foods and beverages. Understanding the increase in sugar intake, as well as consideration of potential substitutes, will require research in multiple domains. Research on hedonic ratings of sucrose suggests that individuals can be classified into two distinct liking profiles: sweet likers and sweet non-likers. However, no known studies have investigated liking for the natural, non-nutritive sweetener, stevia. The present study aimed to investigate the relationship between liking of stevia and liking of sucrose as a function of beverage background.

Methods

Forty young adults, 20 high concentration and 20 moderate concentration stevia likers, gave intensity and pleasantness ratings for stevia blend and sucrose taste solutions that varied in concentration and background.

Results

The results revealed a significant relationship between stevia blend liking and sucrose liking. The majority of stevia high concentration likers were high concentration sucrose likers. Pleasantness ratings also significantly varied as a function of background: the discrepancy in pleasantness ratings between stevia blend high concentration likers and moderate concentration likers observed in distilled water was attenuated in a citric beverage background.

Conclusions

The majority of high concentration stevia likers were sucrose likers; however, pleasantness ratings also significantly varied as a function of stimulus background. Limiting sucrose in the modern diet is an important research area for diabetes and other health issues. The results suggest that perception of pleasantness and sweetness at varying sweetener concentrations is not fully generalizable from one beverage background to another.

中文翻译：

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通过蔗糖喜好预测甜叶菊喜好：饮料背景的影响

介绍

人们对添加到食品和饮料中的糖的消费量增加对健康的影响存在重大担忧。了解糖摄入量的增加，以及考虑潜在的替代品，将需要在多个领域进行研究。对蔗糖的享乐评级的研究表明，个人可以分为两种不同的喜好概况：甜食喜欢者和甜食不喜欢者。然而，没有已知的研究调查对天然、非营养性甜味剂甜叶菊的喜爱。本研究旨在调查喜欢甜叶菊和喜欢蔗糖之间的关系作为饮料背景的函数。

方法

40 名年轻人，20 名高浓度和 20 名中浓度甜叶菊喜欢者，对浓度和背景不同的甜菊混合物和蔗糖口味溶液给出强度和愉悦度评级。

结果

结果揭示了甜叶菊混合物喜好和蔗糖喜好之间的显着关系。大多数甜菊高浓度喜欢者是高浓度蔗糖喜欢者。愉悦度评分也随背景而显着变化：在柠檬酸饮料背景下，在蒸馏水中观察到的甜菊混合物高浓度喜欢者和中等浓度喜欢者之间的愉悦度评分差异会减弱。

结论

大多数高浓度甜叶菊喜欢蔗糖；然而，愉悦度评分也随着刺激背景的变化而显着变化。在现代饮食中限制蔗糖是糖尿病和其他健康问题的重要研究领域。结果表明，不同甜味剂浓度下的愉悦感和甜味感觉不能从一种饮料背景完全推广到另一种饮料背景。