Rheology, flavour release and perception of low-fat dairy desserts

被引：51

作者：

Gonzalez-Tomas, L. ^{[1
]}

Bayarri, S. ^{[1
]}

Taylor, A. J. ^{[2
]}

Costell, E. ^{[1
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, Valencia 46100, Spain

[2] Univ Nottingham, Sch Biosci, Div Food Sci, Samworth Flavour Lab, Loughborough LE12 5RD, Leics, England

来源：

INTERNATIONAL DAIRY JOURNAL | 2008年 / 18卷 / 08期

关键词：

dairy desserts; flavour release; rheology; sensory analysis; APCI-MS; R-index;

D O I：

10.1016/j.idairyj.2007.09.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Little information is available regarding the effect exerted by the composition of low-fat products on physical, chemical and sensory properties. This work studies the influence of two thickening agents, starch and K-carrageenan, on the rheological properties, flavour release, thickness and perceived flavour in low-fat, strawberry flavoured dairy desserts. The addition of K-carrageenan and increase in starch concentration raised the consistency index values (K), and the viscoelastic parameters G, G '' and eta* but decreased the flow index values (n). In general, the thickeners did not affect the headspace or the in vivo release of the volatile compounds (ethyl hexanoate, ethyl iso-pentanoate, ethyl butyrate and cis-3-hexen-1-ol). The application of R-index analysis to rank sensory data indicated significant differences in thickness between samples, while differences in strawberry flavour intensity were not detected. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：858 / 866

页数：9

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