Table 6: Average scores for each descriptor after sensorial evaluation of strawberry, raspberry, and cherry jams prepared with the different sugar/alternative sweeteners formulations (sucrose, fructose, sorbitol, fructose + FOS, and sorbitol + FOS).

JamsAttributesSucroseFructoseSorbitolFructose + FOSSorbitol + FOS

StrawberryColor5.97.33.67.33.7
Brightness6.34.55.55.25.7
Aroma 4.35.93.85.54.5
Cooked fruit aroma2.62.52.53.12.6
Sweet taste5.26.15.46.03.6
Acid taste2.92.42.02.91.8
Bitter taste1.21.30.91.30.7
Astringency1.31.51.41.51.0
Characteristic flavor4.45.84.35.73.4
Adhesiveness3.84.02.94.53.2
Cohesiveness2.43.02.73.14.1
Fracturability1.11.21.31.22.2
Chewiness0.91.01.11.21.1
Elasticity4.13.03.03.53.4
Spreadability7.26.87.36.05.1
Lumpiness1.31.61.92.01.6
Palatability5.46.95.56.44.0

RaspberryColor7.36.27.54.05.3
Brightness5.44.87.55.15.9
Aroma4.13.25.03.13.3
Cooked fruit aroma2.62.62.51.82.5
Sweet taste5.15.54.66.04.4
Acid taste4.84.45.63.43.4
Bitter taste1.51.11.70.70.8
Astringency1.01.21.10.90.7
Characteristic flavor5.84.14.85.04.9
Adhesiveness4.63.63.72.93.7
Cohesiveness5.95.53.11.95.1
Fracturability3.62.21.60.72.6
Chewiness2.82.31.81.42.1
Elasticity3.63.64.23.13.4
Spreadability5.55.27.07.85.0
Lumpiness2.82.22.21.83.0
Palatability5.64.66.05.75.4

CherryColor7.26.57.24.35.5
Brightness5.35.57.15.76.7
Aroma4.04.34.43.73.7
Cooked fruit aroma2.52.52.52.62.3
Sweet taste6.76.45.46.04.6
Acid taste3.73.24.02.52.4
Bitter taste0.91.01.00.90.9
Astringency0.80.90.90.70.7
Characteristic flavor4.28.84.43.83.6
Adhesiveness4.33.83.93.53.4
Cohesiveness3.24.74.05.45.4
Fracturability1.42.42.12.53.4
Chewiness2.22.52.92.53.2
Elasticity3.13.63.93.03.5
Spreadability7.45.26.04.64.6
Lumpiness1.41.91.82.42.5
Palatability5.45.16.04.44.8

Jams/sugars with the same superscript letter (a, b, and c), for the same attribute, do not differ significantly (, Duncan test).