Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent |
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| Affiliation: | 1. Research Institute for Fragrance Materials, Inc., 50 Tice Boulevard, Woodcliff Lake, NJ 07677, USA;2. Member RIFM Expert Panel, Columbia University Medical Center, Department of Dermatology, 161 Fort Washington Ave., New York, NY 10032, USA;3. Department of Occupational & Environmental Dermatology, Member RIFM Expert Panel, Malmo University Hospital, Sodra Forstadsgatan 101, Entrance 47, Malmo SE-20502, Sweden;4. Member RIFM Expert Panel, University of Nebraska Lincoln, 230 Whittier Research Center, Lincoln, NE 68583-0857, USA;5. Department of Pathology, School of Veterinary Medicine and Animal Science, Member RIFM Expert Panel, University of Sao Paulo, Av. Prof. dr. Orlando Marques de Paiva, 87, Sao Paulo, CEP 05508-900, Brazil;6. Department of Toxicology, Member RIFM Expert Panel, University of Wuerzburg, Versbacher Str. 9, Würzburg 97078, Germany;7. Member RIFM Expert Panel, Oregon Health Science University, 3181 SW Sam Jackson Park Rd., Portland, OR 97239, USA;8. Member RIFM Expert Panel, Vanderbilt University School of Medicine, Department of Biochemistry, Center in Molecular Toxicology, 638 Robinson Research Building, 2200 Pierce Avenue, Nashville, TN 37232-0146, USA;9. Member RIFM Expert Panel, Department of Dermatology, Kyoto University Graduate School of Medicine, 54 Kawahara-cho, Shogoin, Sakyo-ku, Kyoto 606-8507, Japan;10. Department of Comparative Medicine, Member RIFM Expert Panel, The University of Tennessee, College of Veterinary Medicine, 2407 River Dr., Knoxville, TN 37996-4500, USA;11. Member RIFM Expert Panel, Department of Pharmacology, University of Arizona, College of Medicine, 1501 North Campbell Avenue, P.O. Box?245050, Tucson, AZ 85724-5050, USA |
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| Abstract: | Sweetness–aroma interactions were investigated in model dairy desserts varying in sucrose concentration, aroma concentration and in textural characteristics using different textural agents (κ-, ι-, λ-carrageenans and an equal-mix of the three). Overall intensities of sweetness and aroma perceptions were evaluated by sensory analysis and apparent partition coefficients of aroma compounds were measured by static headspace—GC.Sweetness–aroma interaction was characterised by a non-reciprocal relationship. Concentration of aroma had no impact on sweetness intensity, whatever be the sucrose concentration or textural characteristics of desserts, whereas varying texture or sucrose concentration modified aroma intensity. However, effects on aroma assessment were effective only when aroma concentration was the highest. In this condition, use of λ-carrageenan or increasing sucrose concentration from 25 to 50 g kg?1 enhanced aroma intensity, but no extra enhancement was observed when sucrose concentration was 100 g kg?1. As the air–dessert partition coefficient remained constant, impact of textural characteristics and sweetness variation on aroma perception did not result from physico-chemical interaction. |
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