TEXTURE OF SEMI-SOLIDS: SENSORY FLAVOR-TEXTURE INTERACTIONS FOR CUSTARD DESSERTS |
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Authors: | RENÉ A DE WIJK FRED RASING CLARE L WILKINSON |
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Affiliation: | Wageningen Centre for Food Sciences P.O. Box 557 6700 AN Wageningen, The Netherlands c/o ATO Department of Marketing Research &Sensory Science P.O. Box 17 6700 AA Wageningen, The Netherlands |
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Abstract: | Possible interactions between flavor and oral texture sensations were investigated for four flavorants, diacetyl, benzaldehyde, vanillin, and caffeine, added in two concentrations to model vanilla custard desserts. The flavorants affected viscosities and resulted in corresponding changes in perceived thickness and melting sensations. In addition, flavorants affected prickling sensations, probably via activation of the trigeminal nerve system, and sensations of roughness, astringency, and dryness/mealiness. Finally, the effects of flavorants on these individual texture attributes also resulted in flavorant effects on creaminess and fattiness, sensations based on combinations of the above attributes. |
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