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


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.


Crossmodal Interactions Fat Content Sugar Form Solid Food System Psychophysics 



sugar with medium particle size, not predissolved


sugar with large particle size, not predissolved


concentration of anethole (mg/kg)


cumulative peak height (nL/L)


sugar with medium particle size, predissolved


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


First force maximum (N)


Anethole headspace concentration (nL/L)


Maximum volatile concentration in vivo (nL/L)

L, M, H

Low, medium, high fat level


Number of ruptures occurring over a specified puncture distance


Air-product partition coefficient


Time at maximum volatile concentration in vivo (min)


Work performed upon puncturing (J)



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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