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Chemosensory Perception

, Volume 2, Issue 2, pp 70–78 | Cite as

Flavor Perception in Biscuits; Correlating Sensory Properties with Composition, Aroma Release, and Texture

  • Kerstin Burseg
  • Robert S. T. Linforth
  • Joanne Hort
  • Andrew J. TaylorEmail author
Article

Abstract

Anethole-flavored biscuits with different compositions (fat, flour, and sugar form) were produced using an experimental design. Both fat content and sugar form had a significant effect (P = 0.05) on mechanical properties of the biscuits. Anethole release from biscuits was monitored in vitro and in vivo and was strongly affected by the biscuit composition, with some evidence of fat–aroma interactions, as well as an effect of sugar form. By comparing in vitro and in vivo aroma release measurements, the biscuit composition was identified as the major factor determining aroma release in vivo, rather than potential differences in oral breakdown of the biscuit matrix. Textural and sensory analyses of the biscuits confirmed that composition affected attributes such as aroma and sweetness and that interactions existed between some attributes.

Keywords

Crossmodal Interactions Fat Content Sugar Form Solid Food System Psychophysics 

Abbreviations

A

sugar with medium particle size, not predissolved

B

sugar with large particle size, not predissolved

CAnethole

concentration of anethole (mg/kg)

CPH

cumulative peak height (nL/L)

D

sugar with medium particle size, predissolved

FAV

average drop in force between consecutive peaks and troughs (N)

Finit

First force maximum (N)

HSAnethole

Anethole headspace concentration (nL/L)

Imax

Maximum volatile concentration in vivo (nL/L)

L, M, H

Low, medium, high fat level

No

Number of ruptures occurring over a specified puncture distance

KGP

Air-product partition coefficient

Tmax

Time at maximum volatile concentration in vivo (min)

W

Work performed upon puncturing (J)

Notes

Acknowledgements

The authors would like to thank MARS Snackfood UK for their support of this work.

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Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  • Kerstin Burseg
    • 1
  • Robert S. T. Linforth
    • 1
  • Joanne Hort
    • 1
  • Andrew J. Taylor
    • 1
    Email author
  1. 1.Division of Food SciencesUniversity of NottinghamLoughboroughUK

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