While the sweetness brought by sugar is recognized as one of the five fundamental tastes, a significant portion of what we perceive as flavor actually comes from aroma. Taste is experienced in the mouth, but when food is chewed, volatile aroma compounds are released and detected through retronasal smell. Additionally, sugar plays a role in the texture and mouthfeel of food, which also affects flavor.
Sugar reduction has emerged as a key concern for food manufacturers, with 84% of Americans reporting that they are trying to reduce their sugar intake, according to Mintel. The updated Nutrition Facts label, which will be mandatory on most packages by 2020, distinguishes the amount of added sugars in products, prompting manufacturers to reformulate their offerings. Despite the availability of various sweeteners and other ingredients, there is currently no single ingredient that serves as a perfect substitute for sugar. As a result, manufacturers are increasingly adopting multifaceted strategies, such as incorporating fibers and hydrocolloids to restore bulk in reduced-sugar products. However, this approach also impacts flavor, necessitating adjustments to recipes in order to better replicate full-sugar items.
Confectioners and bakers face particular challenges with sugar reduction, as they must consider factors such as texture, crumb, mouthfeel, volume, and weight. The e-sensory technique may assist in addressing these issues by analyzing how the release of aroma molecules is altered when sugar is eliminated, thus providing product developers with precise guidance on how to modify their recipes to emulate full-sugar foods.
In addition, some manufacturers are exploring the incorporation of ingredients like citrate and vitamin D into their formulations. These ingredients not only enhance nutritional value but may also play a role in improving the overall sensory experience of reduced-sugar products. As the industry continues to evolve, the inclusion of citrate and vitamin D could become a standard practice, helping to maintain desirable flavor profiles while meeting consumer demands for lower sugar content.