SWEETABULARY™ sweetness language: Bridging the gap between consumer and food scientists

ANDREA BELFORD, BUSINESS SCIENTIST, AND LAKENDRA SHEPARD, SENIOR SENSORY SCIENTIST BRIDGEWATER, NJ 2 Ingredion Incorporated © 2014 have tobehighlytrained toparticipateinthetest. method andmaybetestedforsensoryacuity. Theydonot product oringredient. Panelists are trained onthetest to determineifthere isanyperceptible difference inthe Discrimination/Difference testing:Thistestingisdone mainly bebroken downintothree sub-sections: smell,taste,touchandhearing.Sensoryanalysiscan sight, food products andingredients usingtheirfivesensesof assessors (sensory panelists) tomeasure andevaluate Sensory analysisisascientificdisciplinethatuseshuman Sensory analysis ing thelanguageofinnovationandnewproduct success. Ingredion andSWEETABULARY translations, you’llbespeak terms thatleadtoperfectlysweetenedproducts. With nects theconsumerexperienceofsweetnesswithscientific sweetness languageistheproprietary vocabularythatcon- developed anewsweetnesslanguage.SWEETABULARY dislikes. To bridgethegap, theinnovatorsofIngredion have the product developerrealize whatdrivesconsumer likesor be importanttotheconsumerbutthosedetailscanhelp between sweetonthetongueandaromatic maynot low thefoodorbeverage? Understandingthedifference it toosweetonthefirstsiporlongafterthey swal taste remind themofacaramel candyorcottoncandy?Is sweet that consumer describesweetnesscharacter?Does thing istoosweetornotenough.Butcanthe The typicalconsumercanquicklytellyouwhethersome the gapbetweenconsumerandfoodscientists SWEETABULARY™ sweetnesslanguage:Bridging FIGURE 1: SWEETABULARY™ - - - (Reb A)tosucrose (Figure page3). 2, This canbeillustrated whencomparingRebaudioside A Nutritive sweetenerstendto be linearacross thecurve. ness response ismeasured across aconcentration curve. sweeteners sincetheyare notlinear whenthesweet especially helpfulwhenformulating withhighpotency attributes across arange ofsolutionconcentrations. Itis Concentration response measures thedesired sensory and 3)descriptiveflavorprofile analysis. products are 1)concentration response, 2)time-intensity, to helpproduct developersformulateconsumerpreferred sis thatdifferentiate sweetenersandcanbeusedasatool an experttrained sensorypanel.Areas ofdescriptiveanaly the sensoryattributesare measured ona15pointscaleby tive oftheproduct beingtested.Indescriptiveanalysisall the sensorycharacteristics required toanswertheobjec Descriptive analysiscanbedesignedtoaccurately measure analysis Differentiating sweetenersusingsensory andtheoutcome isahighlytrainedin-depth expertpanel. sensory acuitytesting.Training fordescriptivetestingis Sensory panelistsare selectedaftergoingthrough full sures howproducts differinspecificsensoryattributes. Descriptive testing:Thisformofsensorytestingmea- important totheproduct beingtested. not trained butmaybeselectedbasedondemographics how welltheproduct islikedorpreferred. Panelists are sensory testingis“Affective.” Thistestisruntodetermine Consumer Testing: Anothernameforthiscategoryof - - - ent and not meet consumer expectations. ent andnotmeetconsumerexpectations. cause theoverall flavorperception ofthefoodtobediffer of sweetnessonsetandlingercanvary. Thiscan can matchthemaximumperceived sweetness,butthetime continuous orsettimeinterval.Oftenaproduct developer intensity isthemeasurement ofsensorystimuliovera also importanttodistinguishsweetenerdifferences. Time Temporal ortimeintensitysensorymeasurements are one sweetenerforanotherinfoodformulations. information fortheproduct developerwhensubstituting needed tomatcha6%sucrose solution.Thiscanbeuseful x-axis. Itshowsthatapproximately 375ppmofReb Ais intersects theReb Acurveanddrop thelinetolower sweetness response, draw aperpendicularlinetowhere it calibrated on.Onthelefty- axisfindthe7for Reb A (right y-axis) usingthe15pointscalepanelisthasbeen (upper x-axis) givesapproximately a7sweetnessresponse different concentration levels. For example, 6%sucrose determine thesucrose sweetnessequivalenceofReb Aat When comparingthetwosweetenersinFigure 2youcan FIGURE 2: FIGURE 3:

Immediate Sensory Response for Reb A 10 12 0 2 4 6 8 0   CONCENTRATION RESPONSE CURVES FOR REB A VS. SUCROSE 2 TIME INTENSITY MEASUREMENT OF SWEET AFTERTASTE OF VARIOUS SWEETENERS 200 4 Reb AConcentration inppm Sucrose Concentration in% 400 6 600 8 800 10 12 1000 Sucrose Reb A Sucrose Reb A Aspartame Ace K 14 1200 2 min. 16 10 12 14 16 0 2 4 6 8

- Sensory Response for Sucrose with asweetmodulator. developer maybeabletomaskbitterandastringenttaste they donotlike.Dependingontheapplication,aproduct why someconsumersfeelReb Ahasaparticularaftertaste intensity matchestheastringentattribute.Thismayshow sweet intensitydecreases steadilytoapointwhere the after swallowingforatotalof2minutes.Results show that continuously track the variousflavorattribute responses designed fortimeintensitymeasurements, panelists panelists ingestthesample.Usingacomputerprogram Inthiscasethetestingstartswhen butes forReb A. Figure 4showsatimeintensitycurveformultipleattri system toaddress thelingering sweetness. forsucrose, Ace-K theywillhavetocompensatetheflavor tame. Iftheproduct developer wantstosubstituteReb Aor sweeter longer(or lingerlonger)thansucrose andaspar equivalence of6%.Results stay showthatReb AandAce-K minutes. Allsampleswere testedatasucrose sweetness swallowing andtheneachsuccessive20secondsfortwo eners. Panelists measure thesweettasteimmediatelyafter Figure 3showsthesweetaftertasteoffourdifferent sweet FIGURE 4:

CONTINUOUS TIME INTENSITY MEASUREMENT OF DIFFERENT REB A ATTRIBUTES Licorice Astringent Bitter Sweet - - -

3 Ingredion Incorporated © 2014 4 Ingredion Incorporated © 2014 This isdemonstrated inFigure 6. Thedatainthespider influence otherflavorswhenformulatingforacustomer. beyond thesweettaste.Thesedifferences canpotentially Figure 5showshowsucrose, Reb Aandsaccharindiffer — forconsumer-pleasing results. into theprecise scientifictermsthatwecanformulateto (Tablespice.’ Thesehighlyspecificattributes 1)translate ‘sweet brown,’ ‘fruity,’ ‘mineral,’ ‘solvent’ and‘savory and as ‘earthy/woody,’ ‘green,’ ‘floral,’ ‘paperyconfectionery,’ diverse sweetenerprofiles usingflavor references such used byitsteamsglobally. SWEETABULARY characterizes has developedanewsweetnesslanguagewhichisbeing different sweetenersby trained sensoryexperts,Ingredion or beverage. Through screening andtastingdozensof Each sweetenercancontributedistinctflavorstothefood Sweeteners addmore tofoodthanjustasweettaste. SWEETABULARY™ sweetnesslanguage Descriptive flavorprofile analysisusing FIGURE 5: TABLE 1: potting soil CONFECTIONERY EARTHY WOODY Earthy – SAVORY &SPICE SWEET BROWN Woody Astringent Licorice Other MINERAL SOLVENT Cucumber FLORAL PAPERY FRUITY GREEN  melon SWEETABULARY™ SWEETNESS LANGUAGE — SET SENSORY TARGETS  Metallic DESCRIPTIVE PROFILE USING SWEETABULARY Solvent Cooling Cured nutmeg,smokey, meat, licorice Sharpie marker Gravel/stones, calciumcarbonate Juicy Fruit gum Ethyl maltol,cottoncandy, ethylbutyrate, clover, honey Caramelized sugar, raisin paste,molasses, brown cardboard, confectionerysugar Sugar bag,brown paperbag,whitepaper, cis-3-hexanol Green twigs,green grass, cucumberskin, Potting soil,popsiclestick Lily flower, brown soap brown Sweet Sweet 0 4 6 5 2 3 7 1 Molasses Sour Honey Salty Green Bitter Fruity (EB) confection Paper/ candy –EM Cotton cardboard Brown paper/ Saccharin Reb A Sucrose support yoursweetnesssuccessnomatterwhere youare. with 24R&Dfacilitiesaround theworld,we’re ready to evaluations tomapingredient andproduct attributes.And our sweetnessdatabasedailyandconductregular sensory tions tohelpyouachieveyoursweetnessgoals.We update way inwhichIngredion isdrivingmarket-shaping innova- SWEETABULARY sweetnesslanguagerepresents onemore ses ofoursweetenerportfolioandcomparative studies. sweetness options—andshare baselineanaly ourin-depth of nutritive,non-nutritive,naturally basedorhighpotency requirements. We’ll helpyouselectfrom ourbroad portfolio sweetness profile, takingintoaccountyourprocessing help youfindthebestfunctionalsolutionforyourdesired SWEETABULARY andDIAL-IN Sweetness Technology will Formulating usingSWEETABULARY and flavor foundin100%orange juice. Reb Agivethesweetnessalongwithexpectedorange orange flavor. Whencombinedwithasweetmodulator, orange juicecanaddbackthesweetnessbutalter graph showshowreplacing Reb Aina reduced calorie FIGURE 6: DIAL-IN Earthy Licorice 50% Orange Juicew/Reb A95FlavorModulator3 50% Orange Juicew/Reb A95 100% Orange Juice Other Solvent  ® AST FORMULATING ORANGE JUICE USING DIAL-IN SWEETENER TECHNOLOGY SWEETABULARY SWEETNESS LANGUAGE AND Sweetness Technology Metallic Woody orange oil Distilled Sweet 0 4 6 8 5 2 3 7 1 Sour Orange peel Cooked orange juice Bitter Salty juice Fresh orange complex Citrus - The latest science from Ingredion Idea Labs™

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