Texture and mouthfeel of semi-solid foods : commercial mayonnaises, dressings, custard desserts and warm sauces

H. Weenen, L.J. van Gemert, J.M. van Doorn, G.B. Dijksterhuis, R.A. de Wijk

    Research output: Contribution to journalArticleAcademicpeer-review

    49 Citations (Scopus)

    Abstract

    Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were generated and used by the sensory panel. These were related to: viscosity, surface feel, bulk homogeneity, adhesion/cohesion, wetness-dryness and fat. Two groups of nontextural mouthfeel attributes were found to be relevant, which were related to perceived temperature and oral irritation. The importance of the attributes for each product category is discussed.
    Original languageEnglish
    Pages (from-to)159-179
    JournalJournal of Texture Studies
    Volume34
    Issue number2
    DOIs
    Publication statusPublished - Jun 2003

    Keywords

    • descriptive analysis
    • fat-content
    • aroma

    Fingerprint Dive into the research topics of 'Texture and mouthfeel of semi-solid foods : commercial mayonnaises, dressings, custard desserts and warm sauces'. Together they form a unique fingerprint.

    Cite this