Rheology, flavour release and perception of low-fat dairy desserts

International Dairy Journal

Volumn 18, Issue 8, 2008, Pages 858-866

  Gonzalez Tomas L ^a   Bayarri, S ^a   Taylor, A J ^b   Costell, E ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b Alcocer School of Biosciences Sutton Bonington Campus   (United Kingdom)

Author keywords

APCI MS; Dairy desserts; Flavour release; R index; Rheology; Sensory analysis

Indexed keywords

DATA REDUCTION; FLAVORS; RHEOLOGY; VISCOELASTICITY; VOLATILE ORGANIC COMPOUNDS;

CONSISTENCY INDEX VALUES; DAIRY DESSERTS; FLAVOUR RELEASE; SENSORY ANALYSIS; THICKENING AGENTS;

DAIRY PRODUCTS;

FRAGARIA X ANANASSA;

EID: 44349195608     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.09.010     Document Type: Article

References (42)

1. Abu-Jdayil B., Mohameed H.A., and Eassa A. Rheology of wheat starch-milk-sugar systems: Effect of starch concentration, sugar type and concentration, and milk fat content. Journal of Food Engineering 64 (2004) 207-212
2. Aprea E., Biasioli F., Gasperi F., Märk T.D., and Van Ruth S.M. In vivo monitoring of strawberry flavour release from model custards: Effect of texture and oral processing. Flavour and Fragrance Journal 21 (2006) 53-58
3. Bayarri S., Smith T., Hollowood T., and Hort J. The role of rheological behaviour in flavour perception in model oil/water emulsions. European Food Research and Technology 226 (2007) 161-168
4. Bayarri S., Taylor A.J., and Hort J. The role of fat in flavor perception: Effect of partition and viscosity in model emulsions. Journal of Agricultural and Food Chemistry 54 (2006) 8862-8868
5. Bi J., and O'Mahony M. Table for testing the significance of the R-index. Journal of Sensory Studies 10 (1995) 341-347
6. De Wijk R.A., Prinz J., and Janssen A.M. Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests. Food Hydrocolloids 20 (2006) 24-34
7. Decourcelle N., Lubbers S., Vallet N., Rondeau P., and Guichard E. Effect of thickeners and sweeteners on the release of blended aroma compounds in fat-free stirred yoghurt during shear conditions. International Dairy Journal 14 (2004) 783-789
8. Dolz M., González F., Delegido J., Hernández M.J., and Pellicer J. A time-dependent expression for thixotropic areas. Application to aerosil 100 hydrogels. Journal of Pharmaceutical Sciences 89 (2000) 790-797
9. Doyen K., Carey M., Linforth R.S.T., Marin M., and Taylor A.J. Volatile release from an emulsion: Headspace and in-mouth studies. Journal of Agricultural and Food Chemistry 49 (2001) 804-810
10. Frost M.B., Heymann H., Bredie W.L.P., Dijksterhuis G.B., and Martens M. Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings. Food Quality and Preference 16 (2005) 305-314
11. Gallardo-Escamilla F.J., Kelly A.L., and Delahunty C.M. Mouthfeel and flavour of fermented whey with added hydrocolloids. International Dairy Journal 17 (2007) 308-315
12. González-Tomás L., Bayarri S., Taylor A.J., and Costell E. Flavour release and perception from model dairy custards. Food Research International 40 (2007) 520-528
13. González-Tomás L., and Costell E. Relation between consumers' perceptions of color and texture of dairy desserts and instrumental measurements using a generalized procrustes analysis. Journal of Dairy Science 89 (2006) 4511-4519
14. Hill M.A., Mitchell J.R., and Sherman P.A. The relationship between the rheological and sensory properties of a lemon pie filling. Journal of Texture Studies 26 (1995) 457-470
15. ISO. Sensory analysis. General guidance for the selection, training and monitoring of assessors. Part 1: Selected assessors. Standard no. 8586-1 (1993), International Standards Organisation, Geneva, Switzerland
16. ISO (2006). Sensory analysis. Methodology. Ranking. Standard no. 8587. Geneva, Switzerland.
17. Lee H.S., and O'Mahony M. Sensory evaluation and marketing: Measurement of a consumer concept. Food Quality and Preference 16 (2005) 227-235
18. Lethuaut L., Brossard C., Rousseau F., Bousseau B., and Genot C. Sweetness-texture interactions in model dairy desserts: Effect of sucrose concentration and the carrageenan type. International Dairy Journal 13 (2003) 631-641
19. Lethuaut L., Weel K.G.C., Boelrijk A.E.M., and Brossard C.D. Flavor perception and aroma release from model dairy desserts. Journal of Agricultural and Food Chemistry 52 (2004) 3478-3485
20. Lethuaut L., Brossard C., Meynier A., Rousseau F., Llamas G., Bousseau B., et al. Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent. International Dairy Journal 15 (2005) 485-493
21. Li Z., Marshall R., Heymann H., and Fernando L. Effect of milk fat content on flavor perception of vanilla ice cream. Journal of Dairy Science 80 (1997) 3133-3141
22. Linforth R.S.T., and Taylor A.J. Persistence of volatile compounds in the breath after their consumption in aqueous solutions. Journal of Agricultural and Food Chemistry 48 (2000) 5419-5423
23. Mei J.B., Reineccius G.A., Knighton W.B., and Grimsrud E.P. Influence of strawberry yogurt composition on aroma release. Journal of Agricultural and Food Chemistry 52 (2004) 6267-6270
24. Miettinen S.M., Piironen V., Tuorila H., and Hyvonen L. Electronic and human nose in the detection of aroma differences between strawberry ice cream of varying fat content. Journal of Food Science 67 (2002) 425-430
25. O'Mahony M. Adapting short cut signal detection measures to the problem of multiple difference testing: R-index. In: Williams A.A., and Atkin R.K. (Eds). Sensory quality in foods and beverages definition, measurement and control (1983), Elis Horwood Ltd, Chichester, England 69-81
26. Overbosch P., Afterof W.G.M., and Haring P.G.M. Flavour release in the mouth. Food Reviews International 7 (1991) 137-184
27. Richardson R.K., Morris E.R., Ross-Murphy S.B., Taylor L.J., and Dea I.C.M. Characterization of the perceived texture of thickened systems by dynamic viscosity measurements. Food Hydrocolloids 3 (1989) 175-191
28. Savary G., Guichard E., Doublier J.-L., and Cayot N. Mixture of aroma compounds: Determination of partition coefficients in complex semi-solid matrices. Food Research International 39 (2006) 372-379
29. Shama F., and Sherman P. Identification of stimuli controlling the sensory evaluation of viscosity II. Oral methods. Journal of Texture Studies 4 (1973) 111-118
30. Shojaei Z., Linforth R.S.T., Hort J., Hollowood T., and Taylor A.J. Measurement and manipulation of aroma delivery allows control of perceived fruit flavour in low- and regular-fat milks. International Journal of Food Science and Technology 41 (2006) 1192-1196
31. Spagnuolo P.A., Dalgleish D.G., Goff H.D., and Morris E.R. Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers. Food Hydrocolloids 19 (2005) 371-377
32. Tárrega A., and Costell E. Effect of composition on the rheological behaviour and sensory properties of semisolid dairy dessert. Food Hydrocolloids 20 (2006) 914-922
33. Tárrega A., and Costell E. Colour and consistency of semi-solid dairy desserts: Instrumental and sensory measurements. Journal of Food Engineering 78 (2007) 655-661
34. Tárrega A., Durán L., and Costell E. Flow behaviour of semi-solid dairy desserts. Effect of temperature. International Dairy Journal 14 (2004) 345-353
35. Taylor A.J., Linforth R.S.T., Harvey B.A., and Blake A. Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release. Food Chemistry 71 (2000) 327-338
36. Van Ruth S.M., De Witte L., and Rey Uriarte A. Volatile flavour analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethyl cellulose. Journal of Agricultural and Food Chemistry 52 (2004) 8105-8110
37. Van Vliet T. On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids. Food Quality and Preference 13 (2002) 227-236
38. Velez-Ruiz J.F., González-Tomás L., and Costell E. Rheology of dairy custard model systems: Influence of milk-fat and hydrocolloid type. European Food Research and Technology 221 (2005) 342-347
39. Verbeken D., Bael K., Thas O., and Dewettinck K. Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts. International Dairy Journal 16 (2006) 482-488
40. Verbeken D., Thas O., and Dewettinck K. Textural properties of gelled dairy desserts containing κ-carrageenan and starch. Food Hydrocolloids 18 (2004) 817-823
41. Vie A., Gulli D., and O'Mahony M. Alternative hedonic measures. Journal of Food Science 56 (1991) 1-6
42. Villegas B., Carbonell I., and Costell E. Inulin milk beverages. Sensory differences in thickness and creaminess using R-Index analysis of the ranking data. Journal of Sensory Studies 22 (2007) 377-393