The role of rheological behaviour in flavour perception in model oil/water emulsions
- 227 Downloads
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.
KeywordsAPCI-MS Aroma release Sweetness perception Flavour perception Viscosity Viscoelastic properties Fat HPMC
Maximum aroma intensity
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.
- 2.McClements DJ (2005) Food emulsions: principles, practices, and techniques. CRC, Boca Raton, FLGoogle Scholar
- 6.Carey M, Linforth RST, Taylor AJ (2003) In: Le Quéré JL, Ëtiévant PX (eds) Flavour research at the dawn of the twenty-first century. Lavoisier and Intercept, Paris, France, pp 202–215Google Scholar
- 14.Wood FW (1968) In: Rheology and texture of foodstuff, SCI, Monogr No 27. Society of Chemical Industry, London, UK, pp 40–49Google Scholar
- 15.Richardson RK, Morris ER, Ross-Murphy SB, Taylor LJ, Dea ICM (1989) Food Hydrocoll 3:175–191Google Scholar
- 28.Linforth RST, Taylor AJ (2000) J Agric Food Chem 48:5419–5423Google Scholar
- 29.Meilgaard M, Civille GV, Carr BT (1991) Sensory evaluation techniques, 3rd edn. CRC, New YorkGoogle Scholar
- 33.Malone ME, Appelqvist IAM, Goff TC, Homan JE, Wilkins JPG (2000) In: Roberts DD, Taylor AJ (eds) Flavour release. American Chemical Society, Washington, DC, pp 212–227Google Scholar
- 35.Bayarri S, Taylor AJ, Hort J (2006) J Agric Food Chem 54:8862–8868Google Scholar
- 38.Mattes R (2003) Food Aust 55:510–514Google Scholar