Texture of semi-solids : sensory flavor-texture interactions for custard desserts

R.A. de Wijk, F. Rasing, C.L. Wilkinson

    Research output: Contribution to journalArticleAcademicpeer-review

    44 Citations (Scopus)


    Possible interactions between flavor and oral texture sensations were investigated for four flavorants, diacetyl, benzaldehyde, vanillin, and caffeine, added in two concentrations to model vanilla custard desserts. The flavorants affected viscosities and resulted in corresponding changes in perceived thickness and melting sensations. In addition, flavorants affected prickling sensations, probably via activation of the trigeminal nerve system, and sensations of roughness, astringency, and dryness/mealiness. Finally, the effects of flavorants on these individual texture attributes also resulted in flavorant effects on creaminess and fattiness, sensations based on combinations of the above attributes.
    Original languageEnglish
    Pages (from-to)131-146
    JournalJournal of Texture Studies
    Issue number2
    Publication statusPublished - 2003


    • airborne chemicals
    • oral astringency
    • systems
    • odor
    • fat
    • perception
    • sweetness
    • color
    • milk


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