Influence of type and amount of gelling agent on flavour perception: physicochemical effect or interaction between senses?
✍ Scribed by A. Juteau; C. Tournier; E. Guichard
- Publisher
- John Wiley and Sons
- Year
- 2004
- Tongue
- English
- Weight
- 210 KB
- Volume
- 19
- Category
- Article
- ISSN
- 0882-5734
- DOI
- 10.1002/ffj.1472
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✦ Synopsis
Abstract
Different model food systems were made with iota‐ and kappa‐carrageenans. Their viscoelastic characteristics were determined and four different systems were classified according to their gel strength by a sensory panel. The sensory results were in total agreement with the rheological parameters (storage and loss modulus). Flavour molecules from different chemical classes and with different chain lengths for the same chemical class were then incorporated in two of the most different systems. These samples were compared for their ortho‐ and retronasal intensities. No significant difference was perceived in odour intensity, except for ethyl hexanoate, which was found to be retained by iota‐carrageenans. Nevertheless, in‐mouth aroma perception was significantly different between the two systems. Aroma was perceived more intensely in the less firm system. The release kinetic results are interpreted in terms of partition and mass transfer coefficients. Sensory differences are not totally explained by physicochemical results, which suggests that interactions between senses may occur. Copyright © 2004 John Wiley & Sons, Ltd.