References

• Amerine, M. A., Pangborn, R. M., & Roessler, E. B. (1965). Principles of sensory evaluation of food. New York, NY: Academic Press.
   Google Scholar
• ANVISA. (2008). Agência Nacional de Vigilância Sanitária. Resolução RDC n° 18 de 24 de março de. Dispõe sobre o Regulamento Técnico que autoriza o uso de aditivos edulcorantes em alimentos, com seus respectivos limites máximos. Retrieved from www.anvisa.gov.br. (Accessed 21 December 2012).
   Google Scholar
• Basu, S., Shivhare, U. S., & Singh, T. V. (2013). Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam. Journal of Food Engineering, 114, 465–476. doi:10.1016/j.jfoodeng.2012.08.035
   Web of Science ®Google Scholar
• Boileau, A., Fry, J. C., & Murray, R. (2012). A new calorie-free sugar substitute from the leaf of the stevia plant arrives in the UK. Nutrition Bulletin, 37, 47–50. doi:10.1111/j.1467-3010.2011.01945.x
   Google Scholar
• Brito, C. A. K., Câmara, V. H. A., & Bolini, H. M. A. (2007). Equivalência de dulçor e poder edulcorante de néctares de goiaba adoçados com diferentes edulcorantes. Revista Brasileira De Tecnologia Agroindustrial, 1, 26–36.
   Google Scholar
• Brusick, D., Grotz, V. L., Slesinski, R., Kruger, C. L., & Hayes, A. W. (2010). The absence of genotoxicity of sucralose. Food Chemical and Toxicology, 48, 3067–3072. doi:10.1016/j.fct.2010.07.047
   PubMed Web of Science ®Google Scholar
• Cadena, R. S., & Bolini, H. M. A. (2012). Ideal and relative sweetness of high intensity sweeteners in mango néctar. International Journal of Food Science and Technology, 47, 991–996. doi:10.1111/j.1365-2621.2011.02932.x
   Web of Science ®Google Scholar
• Cardoso, J. M. P., & Bolini, H. M. A. (2007). Different sweeteners in peach nectar: Ideal and equivalent sweetness. Food Research International, 40, 1249–1253. doi:10.1016/j.foodres.2007.08.004
   Web of Science ®Google Scholar
• Figueira, R., Nogueira, A. M. P., Venturini Filho, W. G., Ducatti, C., Queiroz, E. C., & Pereira, A. G. S. (2010). Physical-chemical analysis and legality in orange beverages. Alimentos & Nutrição, 21, 267–272.
   Google Scholar
• Gardana, C., Scaglianti, M., & Simonetti, P. (2010). Evaluation of steviol and its glycosides in Stevia rebaudiana leaves and commercial sweetener by ultra-high-performance liquid chromatography-mass spectrometry. Journal of Chromatography A, 1217, 1463–1470. doi:10.1016/j.chroma.2009.12.036
   PubMed Web of Science ®Google Scholar
• Goyal, S. K., Samsher, & Goyal, R. K. (2010). Stevia (Stevia rebaudiana) a bio-sweetener: A review. International Journal of Food Science and Nutrition, 61, 1–10. doi:10.3109/09637480903193049
   PubMed Web of Science ®Google Scholar
• Macfie, H. J. H. (1989). Assessment of the sensory properties of food. Journal of Sensory Studies, 4, 129–148.
   Web of Science ®Google Scholar
• Maciel, M. I. S., Mélo, E., Lima, V., Souza, K. A., & Silva, W. (2010). Physicochemical characterization of fruits from genotypes of acerola tree (Malpighia emarginata D.C. Ciência & Tecnologia De Alimentos, 30, 865–869. doi:10.1590/S0101-20612010000400005
   Web of Science ®Google Scholar
• Marcellini, P. S., Chainho, T. F., & Bolini, H. M. A. (2005). Ideal sweetness and acceptance of concentrated and reconstituted pineapple juice sweetened with different sweeteners and sucrose. Alimentos & Nutrição, 16, 177–182.
   Google Scholar
• Matta, V. M., Moretti, R. H., & Cabral, L. M. C. (2004). Microfiltration and reverse osmosis for clarification and concentration of acerola juice. Journal of Food Engineering, 61, 477–482. doi: http://dx.doi.org/10.1016/S0260-8774(03)00154-7
   Web of Science ®Google Scholar
• Meilgaard, M. C., Civille, G., & Carr, T. (2004). Sensory evaluation techniques. New York, NY: Boca Raton.
   Google Scholar
• Mezadri, T., Villaño, D., Fernandez-Pacho, M. S., García-Parrilla, M. C., & Troncoso, A. M. (2008). Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives. Journal of Food Composition and Analysis, 21, 282–290. doi:10.1016/j.jfca.2008.02.002
   Web of Science ®Google Scholar
• Moraes, P. C. B. T., & Bolini, H. M. A. (2010). Different sweeteners in beverages prepared with instant and roasted ground coffee: Ideal and equivalent sweetness. Journal of Sensory Studies, 25, 215–255. doi:10.1111/j.1745-459X.2010.00275.x
   Web of Science ®Google Scholar
• Mortensen, A. (2006). Sweeteners permitted in the European Union: Safety aspects. Scandinavian Journal of Food & Nutrition, 50, 104–116. doi:10.1080/17482970600982719
   Google Scholar
• Moskowitz, H. R. (1974). Sensation and measurement: Papers in honor of S.S. Stevens. Dordrecht: Reidel Press.
   Google Scholar
• Neves, M. V. M., & Lima, V. L. A. G. (2009). Effect of freezing on the stability of pulp acerola added extract commercial of propolis. Alimentos & Nutrição, 20, 87–94.
   Google Scholar
• Pól, J., Hohnová, B., & Hyotylainen, T. (2007). Characterisation of Stevia rebaudiana by comprehensive two-dimensional liquid chromatography time-of-flight mass spectrometry. Journal of Chromathography A, 1150, 85–92. doi:10.1016/j.chroma.2006.09.008
   PubMed Web of Science ®Google Scholar
• Prakash, I., Corliss, G., Ponakala, R., & Ishikawa, G. (2002). Neotame: The next-generation sweetener. Food Technology, 56, 36–40.
   Web of Science ®Google Scholar
• Reis, R. C., Minim, V. P. R., Bolini, H. M. A., Dias, B. R. P., Minim, L. A., & Ceresino, E. B. (2011). Sweetness equivalence of different sweeteners in strawberry-flavored yogurt. Journal of Food Quality, 34, 163–170. doi:10.1111/j.1745-4557.2011.00378.x
   Web of Science ®Google Scholar
• Souza, V. R., Pinheiro, A. C. M., Carneiro, J. D. S., Pinto, S. M., Abreu, L. R., & Menezes, C. C. (2011). Analysis of various sweeteners in petit suisse cheese: Determination of the ideal and equivalent sweetness. Journal of Sensory Studies, 26, 339–345. doi:10.1111/j.1745-459X.2011.00349.x
   Web of Science ®Google Scholar
• Stampanoni, C. R. (1993). Influence of acid and sugar content on sweetness, sourness and the flavor profile of beverages and sherbets. Food Quality and Preference, 4, 169–176. doi:10.1016/0950-3293(93)90159-4
   Google Scholar
• Stone, H., & Oliver, S. M. (1969). Measurement of the relative sweetness of selected sweeteners and sweetener mixtures. Journal of Food Science, 34, 215–222. doi:10.1111/j.1365-2621.1969.tb00922.x
   Web of Science ®Google Scholar
• Viberg, H., & Fredriksson, A. (2011). Neonatal exposure to sucralose does not alter biochemical markers of neuronal development or adult behavior. Nutrition, 27, 81–85. doi:10.1016/j.nut.2009.10.007
   PubMed Web of Science ®Google Scholar
• Zygler, A., Wasik, A., Kot-Wasik, A., & Namiesnik, J. (2012). The content of high-intensity sweeteners in different categories of foods available on the Polish market. Food Additives and Contaminants, 29, 1391–1401. doi:10.1080/19440049.2012.699475
   PubMed Web of Science ®Google Scholar