. 2021 Feb 16;30(3):423–432. doi: 10.1007/s10068-020-00873-w

Table 5.

Mean intensities of the descriptive sensory attributes elicited by sucrose and nine sweeteners

Sample¹	Suc	G-reb A	Reb A	Reb D	Reb M	Sucral	Al	Mal	G-reb A + Al	G-reb A + Mal
Sweetness	7.5^abcd2	7.7 ^cde	6.9^ab	7.1^abc	7.6^abcd	6.8^a	8.4^e	8.0^de	7.6^bcde	8.1^de
Sweetness	(0.3)³	(0.7)	(1.3)	(1.2)	(1.2)	(1.2)	(1.4)	(1.1)	(0.9)	(1.0)
Bitterness	0.8^a	2.7^cd	5.3^e	2.6^c	3.5^d	1.9^bc	4.8^e	1.5^ab	4.7^e	1.6^ab
Bitterness	(1.1)	(2.3)	(1.6)	(2.4)	(2.5)	(1.7)	(2.0)	(1.4)	(2.1)	(2.0)
Sourness	1.2^a	2.7^bc	3.0^bcd	2.7^bc	3.2 ^cd	2.5^bc	5.8^e	1.9^ab	2.6^bc	4.1^d
Sourness	(1.5)	(2.0)	(2.2)	(2.2)	(2.4)	(2.4)	(1.9)	(1.9)	(1.9)	(2.4)
Honey flavor	2.0^ab	2.7^b	1.8^ab	1.5^a	2.0^ab	1.6^a	5.6^c	5.6^c	2.3^ab	2.8^b
Honey flavor	(1.5)	(2.3)	(2.0)	(1.6)	(1.9)	(1.5)	(1.8)	(1.7)	(1.7)	(2.0)
Astringency	1.0^a	3.1^c	5.5^d	3.1^c	4.9^d	2.6^bc	5.5^d	2.0^b	4.9^d	2.0^ab
Astringency	(0.8)	(2.1)	(1.4)	(2.2)	(2.0)	(2.0)	(1.7)	(1.8)	(1.8)	(2.1)
Acridness	0.9^a	2.3^bc	2.9^bcd	2.0^b	2.6^bcd	2.1^b	6.0^e	3.5^d	3.2 ^cd	2.6^bcd
Acridness	(1.0)	(1.7)	(2.2)	(1.8)	(2.1)	(1.9)	(1.8)	(2.3)	(1.8)	(2.1)
Body	3.6^ab	3.5^ab	3.7^ab	3.7^ab	3.5^ab	3.1^a	4.0^b	5.3^c	4.0^b	5.3^c
Body	(2.6)	(2.5)	(2.6)	(2.5)	(2.2)	(2.5)	(2.5)	(2.3)	(2.5)	(2.3)
Sweet aftertaste	3.9^a	7.1^d	4.3^ab	4.2^ab	5.1^bc	4.1^ab	5.4^c	5.2^bc	4.7^abc	7.5^d
Sweet aftertaste	(2.4)	(2.0)	(2.7)	(2.6)	(2.5)	(2.2)	(2.7)	(2.7)	(2.1)	(2.1)
Bitter aftertaste	0.8^a	2.4 ^cd	5.6^e	2.3 ^cd	3.2^d	1.9^abc	4.9^e	1.2^ab	2.3^bcd	1.7^abc
Bitter aftertaste	(1.0)	(2.1)	(1.9)	(2.2)	(2.6)	(2.2)	(2.1)	(1.2)	(2.2)	(1.9)
Onset of sweetness	3.2^a	4.2^ab	6.4^c	4.4^b	4.3^ab	6.2^c	4.7^b	6.0^c	4.6^b	3.7^ab
Onset of sweetness	(2.0)	(1.9)	(1.9)	(2.4)	(2.0)	(2.4)	(1.8)	(2.0)	(2.1)	(1.7)

¹See Table 1 for sample abbreviations

²Different lowercase letters indicate significant differences among the sweetener samples (p < 0.05)

³Standard deviation