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November 25, 2025International Journal of Food ScienceOpen Access

From Sweetness to Mouthfeel: A Review on Overcoming Sensory Barriers in Sugar‐Free Beverages

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Authors

IRImogen RamseyJLJing LiuJSJan Hendrik Swiegers

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Overview

This review highlights strategies to improve sweetness and mouthfeel in sugar-free beverages, indicating a need for clearer guidelines.

Key Points

  • This review aims to integrate the sensory and functional challenges of sugar reduction in beverages.
  • Reviewed challenges related to sweetness, flavor delivery, and mouthfeel in beverages.
  • Discussed strategies for incorporating artificial and natural sweeteners.
  • Evaluated methods for measuring sweetness onset and linger, and masking off-tastes.
  • Identified the need for improved sensory properties and consumer acceptance of sugar-free beverages.
  • Highlighted the role of hydrocolloids in enhancing mouthfeel.
  • Emphasized the importance of collaboration in developing sugar-free alternatives.

Cite This Study

Ramsey et al. (2025) studied this question.

synapsesocial.com/papers/692502a487af00ed34ac1b5dhttps://doi.org/10.1155/ijfo/2345722
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