However, it is
interesting to note that stevia with 97% rebaudioside, a sweetener of
natural origin, and the blend thaumatin/sucralose (1:1) of which
thaumatin is also of natural origin, were also highly similar to sucrose
at zero time. After 120 days of storage, the thaumatin/sucralose (1:1)
blend showed a sensory profile closer to that of sucrose than the sample
with stevia. The high intensity sweeteners used in this study presented
a good stability in mango nectar. According to the MFA, after the 60th
day of storage was found sensory alterations linked with nectar
deterioration (acid aroma and acid taste).