Identification, Quantification, and Sensory Characterization of Steviol Glycosides from Differently Processed Stevia rebaudiana Commercial Extracts

M.I. Espinoza, J.P. Vincken, M.G. Sanders, C. Castro, M.A. Stieger, E. Agosin

Research output: Contribution to journalArticleAcademicpeer-review

27 Citations (Scopus)

Abstract

Stevia rebaudiana is known for its sweet-tasting ent-kaurene diterpenoid glycosides. Several manufacturing strategies are currently employed to obtain Stevia sweeteners with the lowest possible off-flavors. The chemical composition of four commercial S. rebaudiana extracts, obtained by different technologies, was characterized using UHPLC-ESI-MSn. The composition of one of the ethanol-crystallized extracts (EC2) was entirely rebaudioside A, whereas the enzymatically modified (EM) extract contained the lowest concentration of this compound (2.7 mg/100 mg). The membrane-purified (MP) extract had the highest content of minor natural steviol glycosides (23.7 mg/100 mg total extract) versus an average of 2.4 mg/100 mg total extract for the EC samples. Thirteen trained panelists evaluated sweetness, bitterness, licorice, and metallic attributes of all four extracts. The highest licorice intensity (p = 0.05) was found for MP. Both samples EC1 and EC2, despite their different chemical compositions, showed no significant differences in sensory perception.
Original languageEnglish
Pages (from-to)11797-11804
JournalJournal of Agricultural and Food Chemistry
Volume62
Issue number49
DOIs
Publication statusPublished - 2014

Keywords

  • minor diterpene glycosides
  • liquid-chromatography
  • rebaudioside-a
  • transglycosylation
  • sweeteners
  • leaves

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