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The sensory perception of flavor release as a function of texture and time: A time intensity study using flavored gels
Uppsala University, Disciplinary Domain of Science and Technology, Chemistry, Department of Physical and Analytical Chemistry, Surface Biotechnology, Centre for Surface Biotechnology.
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
Abstract [en]

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.
Keyword [en]
Mastication, taste
National Category
Natural Sciences
URN: urn:nbn:se:uu:diva-38395DOI: 10.1111/j.1745-459X.2000.tb00275.xISI: 000089741000007OAI: oai:DiVA.org:uu-38395DiVA: diva2:66294
Available from: 2008-10-17 Created: 2008-10-17 Last updated: 2014-01-28Bibliographically approved

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Pålsgard, Eva
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