Understanding how to measure dietary sweetness and apprehend consumer perception
Task Force Information
Given that sweet taste has a powerful hedonic appeal, some suggest that reducing preferences for sweet foods and beverages might be an additional contributor in obesity prevention. The difficulty is that, according to the AOAC, there are currently no internationally validated methods that accurately measure sweet taste of carbohydrate sources in food or food products.
From a workshop organized beginning of 2022 by ILSI Europe, ILSI Southeast Asia and ILSI Mesoamerica where experts with practical experience and knowledge on how to measure sweet perception
were gathered, it became clear that among industry and academic experts 1) the objectives for measuring sweetness and requirements for methods strongly differ, 2) the awareness of existing methods and databases can be increases and 3) alignment of the concepts of sweetness, sweet taste, and sweet perception is lacking.
Task Force Members
The aim of the activity will be:
1) to create common language and references to measure sweet perception among sensory community
2) to address practical issues industry experts are facing
The first step would be to align on definitions and concepts. Then a series of workshops will be organized during which existing methods and references will be explained, debated and evaluated on pre-set criteria (eg feasibility to implement in industry setting). The expected outcome is a black & white document with guidance on the measurement of sweet perception.
Do you have additional thoughts?
The new Task Force welcomes you and your ideas.