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European Food Research and Technology

, Volume 226, Issue 1–2, pp 161–168 | Cite as

The role of rheological behaviour in flavour perception in model oil/water emulsions

  • Sara BayarriEmail author
  • Tolulope Smith
  • Tracey Hollowood
  • Joanne Hort
Original Paper

Abstract

Decreasing the fat content of a food produces changes in a range of physical, chemical and sensory properties that are important in flavour perception. The aim of this paper was to study the role of rheological behaviour in flavour perception in model oil/water emulsions, using a series of samples with different hydroxypropyl methyl cellulose (HPMC) and oil content. The composition of the emulsions was adjusted to deliver iso-release aroma in vivo and to produce samples with the same viscosity in-mouth (measured as the Kokini oral shear stress). The results showed that there was no significant difference in perceived thickness between the three samples providing further evidence that the Kokini oral sheer stress is well correlated with in-mouth thickness. However, there was a significant difference in perceived volatile fruity flavour and sweetness. Samples containing the highest oil content were perceived as significantly less fruity and sweet despite having the same volatile release and in-mouth thickness.

Keywords

APCI-MS Aroma release Sweetness perception Flavour perception Viscosity Viscoelastic properties Fat HPMC 

Abbreviations

Acum

Cumulative area

HPMC

Hydroxypropylmethyl cellulose

Imax

Maximum aroma intensity

RO

Rapeseed oil

Notes

Acknowledgements

Sara Bayarri is grateful to MECD (Ministerio de Educación, Cultura y Deporte, Spain) for financial support through a research grant. The assistance of Prof. A.J. Taylor in results discussion and Dr. R.S.T. Linforth in APCI-MS techniques is acknowledged.

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Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  • Sara Bayarri
    • 1
    Email author
  • Tolulope Smith
    • 1
  • Tracey Hollowood
    • 1
  • Joanne Hort
    • 1
  1. 1.Samworth Flavour Laboratory, Division of Food Sciences, School of BiosciencesUniversity of NottinghamLoughboroughUK

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