The sensory perception of flavor release as a function of texture and time: A time intensity study using flavored gels
2000 (English)In: Journal of sensory studies, ISSN 0887-8250, E-ISSN 1745-459X, Vol. 15, no 3, 347-359 p.Article in journal (Refereed) Published
The focus in this study was to study time intensity (TI) methodology and procedures of getting thesensory panel acquainted with this technique. By means of a descriptive profiling exercise effects ofaltering the structure of a beta-lactoglobulin gel, laced with banana aroma on the perception of bananaflavor were obtained and a suitable attribute for TI was selected. Samples made up by protein, without any fat are not ideal for a TI study of flavor release because of the fast release of aroma. However, although the concentration of banana aroma was identical in the four groups of gels the intensity was perceived as different. This was reflected in the descriptive profiling as well as in the dynamic study.The TI study showed that it is important to minimize distractive, noncrucial information during theexercise. The assessors had different abilities to connect with the dynamic data acquisition procedure and training made the assessments more congruent. The results also indicate a relationship betweenthe appearance of the TI-curve and the score of the total banana aftertaste.
Place, publisher, year, edition, pages
FOOD NUTRITION PRESS INC , 2000. Vol. 15, no 3, 347-359 p.
IdentifiersURN: urn:nbn:se:uu:diva-38395DOI: 10.1111/j.1745-459X.2000.tb00275.xISI: 000089741000007OAI: oai:DiVA.org:uu-38395DiVA: diva2:66294