TY - JOUR

T1 - Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

AU - Frøst, Michael Bom

AU - Heymann, H.

AU - Bredie, Wender

AU - Dijksterhuis, G. B.

AU - Martens, Magni

N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Dep. of Viticulture and Enology\', \'University of California\''

PY - 2005

Y1 - 2005

N2 - Flavour compounds vary in physicochemical properties and therefore behave differently in foods with different fat content. The objective was to investigate differences in dynamic flavour intensity in a realistic food system and relate them to two relevant molecular descriptors for flavour compounds. Ice creams with different fat levels (3%, 6% and 12% milk fat) and flavouring (β-ionone (berry), δ-nonalactone (coconut), isopentyl acetate (banana), vanillin (vanilla)) were examined. Approximately iso-intense concentrations (in 12% fat) were selected. Samples were analysed with time-intensity methodology, evaluating perceived melt rate and flavour intensity (trained panel N=12, 3 replicates). Data were analysed by ANOVA, principal component analysis (PCA) and ANOVA partial least squares regression (APLSR). Analyses of data showed faster perceived melt rates and faster increases and decreases in dynamic flavour perception with lower fat levels. Individual flavour compounds were not affected similarly by changes in fat level. Increase and decrease rates of dynamic flavour perception were related to boiling points and hydrophobicity of the flavour compounds. Isopentyl acetate with the lowest boiling point had the fastest increase rate and the slowest decrease rate in intensity. Vanillin with the lowest hydrophobicity index (logP) had the fastest decrease rate. δ-nonalactone and β-ionone with high boiling points and high logP had similar increase rates as vanillin, but had a slower decrease rate in flavour intensity.

AB - Flavour compounds vary in physicochemical properties and therefore behave differently in foods with different fat content. The objective was to investigate differences in dynamic flavour intensity in a realistic food system and relate them to two relevant molecular descriptors for flavour compounds. Ice creams with different fat levels (3%, 6% and 12% milk fat) and flavouring (β-ionone (berry), δ-nonalactone (coconut), isopentyl acetate (banana), vanillin (vanilla)) were examined. Approximately iso-intense concentrations (in 12% fat) were selected. Samples were analysed with time-intensity methodology, evaluating perceived melt rate and flavour intensity (trained panel N=12, 3 replicates). Data were analysed by ANOVA, principal component analysis (PCA) and ANOVA partial least squares regression (APLSR). Analyses of data showed faster perceived melt rates and faster increases and decreases in dynamic flavour perception with lower fat levels. Individual flavour compounds were not affected similarly by changes in fat level. Increase and decrease rates of dynamic flavour perception were related to boiling points and hydrophobicity of the flavour compounds. Isopentyl acetate with the lowest boiling point had the fastest increase rate and the slowest decrease rate in intensity. Vanillin with the lowest hydrophobicity index (logP) had the fastest decrease rate. δ-nonalactone and β-ionone with high boiling points and high logP had similar increase rates as vanillin, but had a slower decrease rate in flavour intensity.

U2 - 10.1016/j.foodqual.2004.05.009

DO - 10.1016/j.foodqual.2004.05.009

M3 - Journal article

VL - 16

SP - 305

EP - 314

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

IS - 4

ER -