Sweetness characteristics of the triterpene glycosides in Siraitia grosvenori

The aim of this study was to evaluate the sweetness characteristics of a plant-derived sweetener from Siraitia grosvenori that contains triterpene glycosides. Sweetness qualities of four triterpene glycosides were found to be superior to rebaudioside A in stevia, dipotassium glycyrrhizinate in licorice, and saccharin sodium. Using ripe S. grosvenori fruits as starting materials, a single-step chromatographic procedure at an industrial level yielded a concentrated extract in which four triterpene glycosides accounted for 35%. The obtained extract showed excellent sweetness-quality. When the young fruits were utilized instead, the sweetness-quality of the obtained extract was inferior to the one obtained from the ripe fruits. Mogroside V, one of the main sweetness components of S. grosvenori, was trans-glycosylated by cyclodextrin glucanotransferase, before being partially hydrolyzed by glucoamylase to produce mogroside V derivatives to which 1 to 3 glucose residues were conjugated. The sweetness intensity of the derivatives was found to decrease as the number of additional glucoses increased. The sweetness-quality, however, was improved in the tri glucose-conjugated derivative compared with mogroside V. In conclusion, the S. grosvenori extract is a potential source of sweeteners for various foods. In addition, when approved as a food additive, mogroside V derivatives are expected to expand the market for sweeteners.