Establishment of a new cell-based assay to quantitatively evaluate the sweetness of sugar and sugar alcohol.

Sweetness is a crucial indicator for identifying sweeteners used for flavor regulation and nutritional matching of foods. This study established a new quantitative sweetness evaluation method based on a combination of transiently transfected sweet taste receptor cells (STRs) and human sensory evaluation. Here, nine different sweeteners were evaluated and 10 sensory difference intensities and their corresponding concentrations were obtained through sensory evaluation. Using the same concentration solution as in the sensory evaluation, the dosage-response curve and EC of the nine sweeteners were obtained by analyzing the intracellular calcium signal fluctuation of STRs. Data analysis revealed that the calcium signal intensity and sweetness intensity under the same concentration of sweetener presented a strong linear correlation (R > 0.9). Additionally, we found a favorable correlation (R = 0.8746) between the relative sweetness and EC. These findings indicate that the quantitative evaluation of sweetness based on STRs could be a potential alternative to human sensory evaluation.