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European Food Research and Technology

, Volume 213, Issue 2, pp 99–103 | Cite as

Influence of colour intensity on the perception of colour and sweetness in various fruit-flavoured yoghurts

  • Carlos Calvo
  • Ana Salvador
  • Susana M. Fiszman
Original Article

Abstract.

A study was made of the influence of colour concentration on the perception of flavour, sweetness and colour intensity, and also of opinions about colour suitability, in yoghurts with strawberry, lemon, fruit of the forest and orange flavours. The results indicated that, even with the same content of each fruit flavour and sugar, the greater the concentration of colourant, the greater was the intensity of taste perceived by the assessors in yoghurts with strawberry, orange and fruit of the forest flavours. With regard to perception of sweetness, only in the yoghurts with fruit of the forest flavour was it found that the greater the concentration of colourant, the greater was the sensation of sweetness.In the range of colourant concentrations studied for the four flavours, it was found that the colour considered most suitable corresponded to the yoghurts with intermediate colourant concentrations and that, for the four flavours studied, the greater the concentration of colourant, the greater was the sensation of intensity of colour.

Yoghurt Colourant Flavour Taste intensity Sweetness 

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Copyright information

© Springer-Verlag 2001

Authors and Affiliations

  • Carlos Calvo
    • 1
  • Ana Salvador
    • 1
  • Susana M. Fiszman
    • 1
  1. 1.Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100 Burjasot, Valencia, Spain

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