Perception of melting and flavor release of ice cream containing different types and contents of fat

L. Hyvönen*, M. Linna, H. Tuorila, G. Dijksterhuis

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

58 Citations (Scopus)


Temporal effects of dairy and vegetable fats (0 to 18%) on perception of strawberry flavor release and melting of ice cream were studied using the time intensity sensory method. Also, aroma and flavor attributes of the ice cream samples were evaluated. Only slight effects of fat on the rate of flavor release and flavor intensity were perceived. A slightly faster flavor release from the vegetable fat compared with dairy fat was noticed. Polydextrose and maltodextrin as bodying agents in the fat-free ice cream significantly increased flavor release and melting rate of the ice cream. Increasing fat content slightly retarded melting of ice cream in the mouth. No significant effect of the fat quality on perceived melting was noticed. Significant differences in aroma and flavor attributes of the fat-free and other samples were perceived. Intensity and sharpness of the strawberry aroma and flavor were greater in fat-free samples and they were perceived as nontypical. Fattiness and creaminess were highly correlated. Maltodextrin and polydextrose increased perceived fattiness and creaminess of fat-free ice cream.

Original languageEnglish
Pages (from-to)1130-1138
Number of pages9
JournalJournal of Dairy Science
Issue number4
Publication statusPublished - Apr 2003
Externally publishedYes


  • Flavor release
  • Ice cream
  • Melting
  • Time intensity study

Fingerprint Dive into the research topics of 'Perception of melting and flavor release of ice cream containing different types and contents of fat'. Together they form a unique fingerprint.

Cite this