Scientific Publications with referee

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

 

Flavour forbindelser varierer med hensyn til psykofysiske egenskaper og oppfører seg derfor forskjellig i matprodukter med varierende fettinnhold. Formålet med forsøkene beskrevet i artikkelen, var å undersøke forskjeller i dynamisk flavour intensitet i et realistisk matprodukt (her: iskrem) og relatere disse til to relevante molekylære deskriptorer for flavour forbindelsene. Iskrem med ulikt fettinnhold (3%, 6% og 12%) og med ulike flavour forbindelser tilsatt (-ionon (bær), -nonalacton (kokos), isopentyl acetat (banan) og vanillin (vanilje) ble undersøkt. Prøvene ble analysert ved bruk av time-intensity metoden av et trenet sensorisk panel (n=12, 3 replikat). Data ble analysert vha ANOVA, PCA og PLSR. Resultatene viste hurtigere oppfattet smelte hastighet og hurtigere dynamisk flavour persepsjon for lav-fett prøvene. Prøver med de forskjellige flavour forbindelsene viste variasjoner relatert til stoffenes kokepunkt og hydrofobisitet.

Facts

Year 2004
Abstract 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.
Reference Frøst, M.B., Heymann, H., Bredie, W.L.P., Dijksterhuis, G.B., Martens, M. 2005. Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings. Food Quality and Preference, Vol 16, 4, pp 305-314.
Publisher Food Quality and Preference,

Related persons

  • Magni Martens

    Senior Research Scientist / Professor of Sensory Science (h.c.) affiliated to Univ. of Copenhagen, DK

    Phone: +47 64970420

    Cellphone: +47 481 34 856