Table 5.
Recoveries and CVs of the sweeteners in the flavored beer sample.
| Sweetener | Spiked level (μg/g) | Recovery (%) | CV (%) |
|---|---|---|---|
| SAC | 0.5 | 98 | 7.1 |
| 1.0 | 120 | 5.3 | |
| 2.5 | 118 | 5.9 | |
| CYC | 0.5 | 112 | 5.1 |
| 1.0 | 118 | 3.8 | |
| 2.5 | 109 | 2.5 | |
| ASP | 0.5 | 110 | 5.6 |
| 1.0 | 115 | 3.2 | |
| 2.5 | 114 | 1.8 | |
| ACS-K | 0.5 | 85 | 12.5 |
| 1.0 | 100 | 5.3 | |
| 2.5 | 97 | 4.1 | |
| NHDC | 0.5 | 98 | 6.7 |
| 1.0 | 95 | 5.4 | |
| 2.5 | 115 | 3.1 | |
| STV | 0.5 | 116 | 13.5 |
| 1.0 | 120 | 6.1 | |
| 2.5 | 107 | 5.2 | |
| GA | 0.5 | 101 | 12.1 |
| 1.0 | 119 | 8.9 | |
| 2.5 | 109 | 7.2 | |
| SCL | 0.5 | 95 | 15.1 |
| 1.0 | 107 | 10.6 | |
| 2.5 | 110 | 11.2 | |
| DUL | 0.5 | 102 | 5.1 |
| 1.0 | 116 | 3.8 | |
| 2.5 | 115 | 1.7 | |
| NEO | 0.5 | 107 | 4.2 |
| 1.0 | 120 | 3.1 | |
| 2.5 | 115 | 2.1 |
ACS-K = acesulfame potassium; ASP = aspartame; CV = coefficient of variation; CYC = cyclamate; DUL = dulcin; GA = glycyrrhizic acid; NEO = neotame; NHDC = neohesperidin dihydrochalcone; SAC = saccharin; SCL = sucralose; STV = stevioside.