Flavor manipulation can enhance the impression of fat in some foods

Journal of Food Science

Volumn 65, Issue 5, 2000, Pages 909-914

  Yackinous, C ^b   Guinard, J X ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b Frito Lay   (United States)

Author keywords

Fat; Fat perception; Flavor; Nose clips; Olfactory component

Indexed keywords

EID: 0033834815     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb13611.x     Document Type: Article

References (24)

1. Texture in dairy products and its sensory evaluation
2. Cognitive aspects of difference testing: Memory and interstimulus delay
3. Same-different discrimination tests with interstimulus delays up to one day
4. How lipids influence food flavor
5. Fats and food texture
6. The new fat replacements. A strategy for reducing fat consumption
7. Why do we like fat?
8. Sweet tooth reconsidered: Taste responsiveness in human obesity
9. Cream and sugar: Human preferences for high-fat foods
10. Invisible fats - Sensory assessment of sugar fat mixtures
11. Sugar and fat: Sensory and hedonic evaluation of liquid and solid foods
12. Combined instrumental and sensory measurement of the role of fat in food texture
13. Sensory assessment of fat content in fluid dairy products
14. Sensory assessment of oiliness in a low moisture food
15. Sensory properties and perceptions of fats
16. Dietary fat intake and taste responses to fat in milk by under-, normal, and overweight women
17. Dietary intake of sweet foods and of dairy fats and resultant gustatory responses to sugar in lemonade and to fat in milk
18. Hedonic scale method of measuring food preferences
19. Perception of fat in a milk model system using multidimensional scaling
20. Effects of labeling on the perception of fat in foods and its relationship to preference
21. Consumer considerations in reduced fat foods