Flavour and texture in sourmilk affected by thickeners and fat content

Wendin, Karin; Solheim, Ragnhild; Allmere, Toomas; Johansson, Lennart B.‐Å.

doi:10.1016/s0950-3293(97)00007-4

Cited by 46 publications

(30 citation statements)

References 16 publications

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“…A possible explanation could be that texture and taste perceptions are more dominant and easier to use and to choose as dominant by panelists to describe products than aroma perception. This last hypothesis is in agreement with previous observations obtained with sensory profile, emphasizing the fact that texture attributes were the most discriminating (Lundgren et al 1986;Paçi Kora et al 2003;Wendin et al 1997). The limited ability of subjects to discriminate products on the basis of aroma attributes can also be explained by the difficulty of the task (scoring of each olfactory note separately).…”

Section: Comparison Between the Tds And The Profile Methodssupporting

confidence: 92%

How Texture Influences Aroma and Taste Perception Over Time in Candies

et al. 2011

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Many studies deal with the impact of texture on aroma and taste perceptions, but only a few address their temporal evolution during consumption. In order to better understand perception mechanisms, the objective of this study was to investigate the impact of candy texture on aroma and taste perception dynamics using both profile method to obtain global information and the Temporal Dominance of Sensations (TDS) method for dynamic information. Results showed that texture (ranging from liquid to hard gels) influenced aroma and taste sequences perceived during consumption. For example, a hard candy (15% gelatin) was described as having an initial "butter" sensation, followed by a "strawberry" perception, whereas a soft candy (2% gelatin) was described successively by sour, "green", and "strawberry" perceptions. Despite the different sensory mechanisms involved in evaluating global or temporal sensations, similar results were obtained by TDS and profile methods concerning perceived intensities of aromatic and taste perceptions. They highlighted a decrease in aroma and taste intensities when firmness increased. To conclude, the additional information obtained with TDS concerning the temporal dimension of perception confirmed the interest of such a method to better understand the dynamics of the phenomena involved in texture-flavor interactions.

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Section: Comparison Between the Tds And The Profile Methodssupporting

confidence: 92%

How Texture Influences Aroma and Taste Perception Over Time in Candies

et al. 2011

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“…The review of Izutsu and Wani (1985) reveals a decrease in taste intensity (for different gustatory stimuli) for an increase in viscosity, generally resulting from the addition of a thickening agent. Similarly, different studies have reported a decrease of aroma, and also of odour (orthonasal olfactory perception) intensity of different volatile compounds when thickener is added (Baines & Morris, 1987;Guinard & Marty, 1995;K€ alvi€ ainen, Roininen, & Tuorila, 2000;Lundgren et al, 1986;Pangborn, Gibbs, & Tassan, 1978;Pangborn & Szczesniak, 1974;Wendin, Solheim, Allmere, & Johanson, 1997). The type of thickener rather than its concentration generally determines the observed effect.…”

Section: Introductionmentioning

confidence: 93%

Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies

Saint-Eve

Kora

Martin

2004

Food Quality and Preference

105

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“…90-95°C for 10 min) pre-inoculation heat treatment of milk, which results in fairly extensive denaturation of whey proteins (Parnell-Clunies, Kakuda, & Deman, 1986). Reducing or removing the fat from the products generally has an adverse effect on the textural properties of yoghurt gels (Folkenberg & Martens, 2003;Wendin, Solheim, Allmere, & Johansson, 1997). The use of various polysaccharide and protein hydrocolloid additives to enhance firmness and reduce syneresis in such products has been reviewed for both set (Tamime, Barclay, Davies, & Barrantes, 1994) and stirred (Keogh & O'Kennedy, 1998) yoghurts.…”

Section: Introductionmentioning

confidence: 99%