Sweetness of Sucrose in Unflavored Yogurt by Magnitude Estimation

Abstract

Magnitude estimation was used to evaluate the sweetness of sucrose in unflavored yogurt. Yogurt that contained 1, 2, 3, 4, or 5% sucrose was evaluated by 10 panelists. The slope (n) of the equation Log S = n log C + log k was 1.25, and k, the intercept was 1.37. A slope greater than 1.0 indicates that perceived sweetness of sucrose in yogurt increases exponentially with increased sucrose concentration. © 1983, American Dairy Science Association. All rights reserved.