Does Cinnamon Extract Supplementation Enhance the Perception of Sweetness in Yogurt Drinks? Kiki Fibrianto* and Phykandela Noerizka Erel
Brawijaya Senso-Gastronomy Center, Departement of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya
*Email: kiki.fibrianto[at]ub.ac.id
Abstract
Traditionally esteemed for its ability to enhance sweetness, cinnamon extract was evaluated alongside varying sucrose levels (7.5-12.5% w/v) to determine its impact on yoghurt drink quality. Temporal Dominance of Sensations profiling revealed that cinnamon significantly intensified sweet and spice-related aroma attributes while suppressing sourness, shifting overall taste dominance toward cinnamon (p < 0.05). Hedonic evaluation identified the 10% sucrose/5% cinnamon formulation as most preferred. GC-MS analysis confirmed the presence of key volatiles such as cinnamaldehyde, aligning with sensory findings. Physicochemical measurements demonstrated a proportional increase in total sugar (7.08-12.57%) and a decrease in titratable acidity (0.99% to 0.81%) with higher sucrose and cinnamon levels (p < 0.05). Viable lactic acid bacteria counts remained stable (9.84-10.06 log CFU/mL), indicating that cinnamon supplementation enhances sweetness perception and overall flavor appeal without compromising microbial integrity.
