Influence of hydrocolloids on flavour release and sensory-instrumental correlations

Food colloids under oral conditions

“…A direct correlation was demonstrated with fracture strain [100] and fracture stress [101]. In the context of gelled food emulsions it is conceivable that the release of emulsion droplets during fracturing process (Section 3.5), can lead to an enhanced release and retention of more hydrophobic aroma compounds for emulsion droplets that are unbound to the gel matrix as compared to bound droplets.…”

Time to first fracture affects sweetness of gels

“…An inverse correlation between taste intensity and the hardness of soft solid foods has been reported (Clarck, 2002). In a study comprising several different types of biopolymer gels and containing 16% sucrose a negative correlation was found between the overall flavour perception and both the mouthfeel attribute thick and gel hardness as measured in compression experiments (Clarck, 2005).…”

“…An inverse correlation between viscosity of fluid foods and taste intensity has often been reported (Clarck, 2002;Morris,1995). In hydroxyl propyl methyl cellulose (HPMC) solutions an increase of the polymer concentration (i.e.…”

Time-intensity Analysis of Sourness of Commercially Produced Gummy Jellies Available in Japan

“…Flavor release is influenced by mechanical deformation, changes in temperature and mixing with saliva in the mouth during chewing, as well as by the chemical structure of the flavor compounds. The effect of texture on flavor release has been studied using gel systems as a food model (Muñoz, 1986;Guinard and Marty, 1995;Wilson and Brown, 1997;Clark, 2002;Bayarri et al, 2007). These previous studies showed that flavor intensity generally decreased with increasing gel hardness.…”