Steviol Glycoside Compositions Sensory Properties

摘要

Materials and methods for producing particular steviol glycosides, and high-purity compositions of particular steviol glycosides with improved sensory profilesare provided herein. The steviol glycosides can be, for example, rebaudioside D, rebaudioside A, and rebaudioside B, and can be produced by recombinant microorganisms.

主权项

1. A composition comprising at least 90% w/w rebaudioside A, said composition having one or more of the following:
a) a statistically significant decrease in a sweetness build score relative to a Stevia-derived rebaudioside A composition; b) a statistically significant decrease in an artificial sweetness score relative to a Stevia-derived rebaudioside A composition; c) a statistically significant decrease in a bitterness score relative to a Stevia-derived rebaudioside A composition; and d) a statistically significant decrease in two-minute acid score relative to a Stevia-derived rebaudioside A composition, said scores determined in a standardized sensory panel evaluation.