Glucosylated Steviol Glycosides Improve Sensory Acceptance of Alcoholic Beverages by Suppressing Bitterness

Bitterness remains a major sensory challenge in alcoholic beverages and frequently leads to a reduced consumer preference. This study was conducted to evaluate the ability of glucosylated steviol glycosides (GSGs) to improve sensory acceptance through a reduced bitterness perception. Among the tested samples, MS700 showed the strongest ability to reduce bitterness, with 50 ppm resulting in the lowest bitterness intensity and the highest consumer liking, without significantly affecting other sensory attributes, including sweetness ( P > 0.05). Chemical profiling and molecular docking were used to identify multiple bitter-associated compounds in the beverage matrix, and their attenuated sensory impact in the presence of GSGs was associated with increased acceptability. Overall, these findings indicate that GSGs enhance consumer preference for alcoholic beverages primarily through bitterness suppression, without contributing additional sweetness or off-flavors.