This study investigated the sensory effects of replacing sucrose with blends of xylitol, monk fruit extract (Siraitia grosvenorii, rich in mogrosides), and thaumatin in 16 prototype cookie formulations. A consumer-based check-all-that-apply (CATA) test (n = 62 regular cookie consumers) was conducted, followed by Cochran's Q test, principal component analysis (PCA), and heatmap visualization of attribute citation frequencies. Balanced sweetener systems were defined as formulations that combined an adequate bulk contribution (xylitol) with high-intensity sweeteners (monk fruit and thaumatin) at levels that ensured sweetness equivalence while minimizing off-flavors and structural defects, whereas unbalanced systems lacked this functional complementarity. Twenty-one sensory attributes were evaluated to characterize differences in appearance, texture, and flavor. Significant differences (Cochran's Q, p < 0.05) were observed among formulations. Cookies containing unbalanced sweetener ratios exhibited high frequencies of crumbly, sandy, floury, pale, and unpleasant sensory attributes. In contrast, balanced combinations, particularly formulation F16 (xylitol 6 g, monk fruit 0.04 g, and thaumatin 0.03 g per formulation), were characterized by soft, moist, tasty, buttery, and crispy attributes with minimal defects. PCA explained 57.9% of the total variance and revealed three sensory archetypes: underdeveloped, balanced, and overbrowned cookies. The results demonstrate that sugar replacement in cookies depends not only on the intensity of sweetness but also on the mechanistic balance between bulk, browning potential, and flavor modulation provided by blended sweetener systems.
Lima et al. (Wed,) studied this question.