Perception of melting and flavor release of ice cream containing different types and contents of fat

Journal of Dairy Science

Volumn 86, Issue 4, 2003, Pages 1130-1138

  Hyvonen L ^a   Linna, M ^a   Tuorila, H ^a   Dijksterhuis, G ^b  

^a UNIVERSITY OF HELSINKI   (Finland)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Flavor release; Ice cream; Melting; Time intensity study

Indexed keywords

FRAGARIA X ANANASSA;

FLAVORING AGENT;

ADULT; ARTICLE; CHEMISTRY; FAT INTAKE; FEMALE; FOOD HANDLING; FRUIT; HEAT; HUMAN; ICE CREAM; MALE; ODOR; SENSATION; STRAWBERRY; TASTE; TIME; VEGETABLE;

ADULT; DIETARY FATS; FEMALE; FLAVORING AGENTS; FOOD TECHNOLOGY; FRAGARIA; FRUIT; HEAT; HUMANS; ICE CREAM; MALE; SENSATION; SMELL; TASTE; TIME FACTORS; VEGETABLES;

EID: 0038411317     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73695-9     Document Type: Article

References (16)

1. Beal, C. 1998. The technology of flavoring ice cream. Dragoco Report 6/98, pp. 273-276. Publisher: Dragoco Gerbering & Co. Holzminder, Germany.
2. Cliff, M., and A. C. Noble, 1990. Time-intensity evaluation of sweetness and fruitiness and their interaction in a model solution. J. Food Sci. 55:450-454.
3. Guinard, J-X., C. Zoumas-Morse, L. Mori, D. Panyam, and A. Kilara, 1996. Effect of sugar and fat on the acceptability of vanilla ice cream. J. Dairy Sci. 79:1922-1927.
4. Guinard, J.-X., C. Zoumas-Morse, L. Mori, B. Uatoni, D. Panyam, and A. Kilara, 1997. Sugar and fat effects on sensory properties of ice cream. J. Food Sci. 62:1087-1094.
5. Lawless, H. T., H. Tuorila, K. Jouppila, P. Virtanen, and J. Horne, 1996. Effects of guar gum and microcrystalline cellulose on sensory and thermal properties of a high fat model food system. J. Texture Stud. 27:493-516.
6. Li, Z., R. Marshall, H. Heymann, and L. Fernando, 1997. Effect of milk fat content on flavor perception of vanilla ice cream. J. Dairy Sci. 80:3133-3141.
7. Lee, W. E. 1986. A suggested instrumental technique for studying dynamic flavor release from food products. J. Food Sci. 51:249-250.
8. Lee, W. E. III, and R. M. Pangborn, 1986. Time-intensity: The temporal aspects of sensory perception. Food Technol. 40(11):71-82.
9. Matheis, G. 1995. Interaction between volatile flavoring substances and food constituents. Part 3. Fat replacers. Dragoco Reports 1/95 pp. 22-23.
10. Mela, D. J. 1988. Sensory assessment of fat content in fluid dairy products. Appetite 10:37-44.
11. Richardson, N. J., D. A. Booth, and N. L. Stanley, 1993. Effect of homogenization and fat content on oral perception of low and high viscosity model creams. J. Sensory Stud. 8:133-143.
12. Richardson-Harman, N. J., R. Stevens, S. Walker, G. Gamble, M. Miller, M. Wong, and A. McPherson. 2000. Mapping consumer perceptions of creaminess and a liking for liquid dairy products. Food Qual. Pref. 11:239-246.
13. Roland, A. M., L. G. Phillips, and K. J. Boor, 1999. Effects of fat content on the sensory properties, melting, color, and hardness of ice cream. J. Dairy Sci. 82:32-38.
14. Specter, S. E., and C. S. Setser, 1994. Sensory and physical properties of a reduced-calorie frozen dessert system made with milk fat and sucrose substitutes. J. Dairy Sci. 77:708-717.
15. Tuorila, H., and L. Vainio, 1993. Perceived saltiness of table spreads of varying fat compositions. J. Sensory Stud. 8:115-120.
16. Tuorila, H., C. Sommardahl, L. Hyvönen, K. Leporanta, and P. Merimaa, 1993. Sensory attributes and acceptance of sucrose and fat in strawberry yoghurts. Int. J. Food Sci. Technol. 28:359-369.