Abstract
This study examined the effect of oral and product temperature on the perception of texture and flavor attributes. A trained panel assessed 21 texture and flavor attributes in one high-fat and one low-fat product of two semi-solids: custard dessert and mayonnaise. The products were evaluated at 10, 22 or 35 °C in combination with oral temperatures of 27, 35 and 43 °C. Results showed that modulation of product and oral temperature had significant effects on a number of attributes. Flavor intensities, melting mouth feel, and fat after feel increased, while subjective thickness decreased with increasing product temperature. Neither product- nor oral temperature had an effect on over-all creaminess. Oral temperature affected a number of mouth feel attributes: melting, heterogeneous and smooth. Furthermore, large differences existed in ratings between the high- and low-fat products of custard and mayonnaise, and they were more prominent in mayonnaise. We conclude that the effect of oral temperature on the perception of sensory attributes in semi-solids was small, but present, while the product temperatures influenced the ratings greatly.
Original language | English |
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Pages (from-to) | 273-281 |
Journal | Appetite |
Volume | 41 |
Issue number | 2-3 |
DOIs | |
Publication status | Published - 2003 |
Keywords
- creamy perception
- custard desserts
- taste
- foods
- semisolids
- sweetness
- responses
- intensity
- water
- fluid