Sweeteners of natural sources, such as sugar alcohols, are in the centre of growing interest. Their impact on the phytochemicals, antioxidant and sensory properties of blackberry jams were investigated during a 9-months storage period. Measurements on jams prepared with different sugars and sugar alcohols (sucrose, fructose, xylitol and erythritol) were performed at the date of preparation and in the 1st, 3rd, 6th, 9th month.

Total polyphenol content, individual polyphenols, antioxidant properties, anthocyanin content and CIE L*a*b* colour were determined. Sensory profiles were determined by a trained panel. Sensory attributes were compared by the results of the electronic tongue and nose.

Sweeteners had a significant impact on physicochemical properties and sensory attributes. Storage time also affected the sensory and compositional properties of jams. Changes in antioxidant properties did not follow a clear trend during the storage period, and antioxidant capacity was not affected significantly by the sweetening agent, but showed a significant decline from the 6th month. A positive effect of xylitol was observed in terms of a low degradation rate of anthocyanins, while their decomposition was the fastest in the fructose-containing preparation. Jams sweetened with erythritol reached significantly lower values for some sensory attributes (blackberry flavour and general taste intensity), however, they showed more intense red colour. Multiple factor analysis enabled the identification of the effect of sweetener and storage time on the pattern of the sensory data matrix. Classification according to individual sweeteners was performed successfully by the electronic tongue, but not by electronic nose.

天然来源的甜味剂（例如糖醇）成为人们日益关注的焦点。在9个月的储存期内，研究了它们对黑莓果酱的植物化学成分，抗氧化剂和感官特性的影响。在制备日期和第1、3、6、9个月对使用不同糖和糖醇（蔗糖，果糖，木糖醇和赤藓糖醇）制备的果酱进行测量。

测定总多酚含量，单个多酚，抗氧化剂性能，花色苷含量和CIE L * a * b *颜色。感官概况由训练有素的专家小组确定。通过电子舌头和鼻子的结果比较了感官属性。

甜味剂对理化性质和感官特性有重大影响。储存时间还影响果酱的感官和成分特性。在贮藏期间，抗氧化剂特性的变化没有明显的趋势，抗氧化剂的能力不受甜味剂的影响不明显，但从第6个月开始显着下降。由于花青素的降解率低，观察到木糖醇的积极作用，而在含果糖的制剂中木糖醇的分解最快。用赤藓糖醇增甜的果酱在某些感官特性（黑莓味和一般的味道强度）上均显着降低，但是它们显示出更强烈的红色。多因素分析可以识别甜味剂和储存时间对感觉数据矩阵模式的影响。通过电子舌头成功完成了根据单个甜味剂的分类，但是通过电子鼻却没有成功。