Fatty versus creamy sensations for custard desserts, white sauces and mayonnaises

R.A. de Wijk, J.F. Prinz

    Research output: Contribution to journalArticleAcademicpeer-review

    32 Citations (Scopus)

    Abstract

    Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0¿72%), and consumption temperatures. In addition, the foods were measured instrumentally with regard to their lubricative properties, infra-red reflectance and turbidity of rinse water. Despite the variety in foods, fat content showed strong correlations with the instrumental measures, and perceived fattiness, and weaker but still significant correlations with creamy mouth and after-feel. Friction and infra-red reflectance demonstrated that properties of the surface of the oral food bolus are important for fat-related attributes via mechanisms such as lubrication. Turbidity of rinse water suggested that properties of the bulk of the food bolus are important as well. Creamy after-feel related less well to instrumental measures, fat content and other sensory attributes suggesting that the creaminess of oral coatings is not only affected by fat but also by other unknown properties
    Original languageEnglish
    Pages (from-to)641-650
    JournalFood Quality and Preference
    Volume18
    Issue number4
    DOIs
    Publication statusPublished - 2007

    Keywords

    • perceived oral texture
    • flavor release
    • alpha-amylase
    • salivary flow
    • perception
    • astringency
    • foods
    • taste
    • ph

    Fingerprint Dive into the research topics of 'Fatty versus creamy sensations for custard desserts, white sauces and mayonnaises'. Together they form a unique fingerprint.

  • Cite this