Perception of Taste and Viscosity of Oil-in-Water and Water-in-Oil Emulsions |
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| Authors: | N BARYLKO-PIKIELNA A MARTIN D J MELA |
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| Affiliation: | Author Barylko-Pikielna is with the Polish Academy of Sciences, Agrotechnology &Veterinary Research Centre, Sensory Analysis Laboratory, 02-903 Warsaw, Poland. Authors Martin and Mela are affiliated with the Institute of Food Research, Consumer Sciences Dept., Earley Gate, Whiteknights Road, Reading RG6 2EF, United Kingdom. Address inquiries to Dr. D.J. Mela. |
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| Abstract: | A trained panel performed sensory assessments of intensity of taste and viscosity of 50% oil-in-water and water-in-oil emulsions prepared with varied concentrations of sucrose, NaCl, or citric acid. No main effects of emulsion type occurred for taste intensity or slope of the tastant concentration – intensity relationships. NaCl and citric acid increased perceived viscosity of both emulsion types, and these effects were most pronounced in oil-in-water emulsions. The results are hypothesized as related to functions of saliva and breakdown of emulsion structure in the mouth. |
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| Keywords: | emulsion taste viscosity fat sensory |
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