Abstract
We studied the relation between sensitivity of emulsions for in-mouth coalescence and perception of fat-related attributes, such as creaminess as well as the relation with in vivo perceived and ex vivo measured friction. Emulsions with varying expected sensitivity towards in-mouth coalescence were engineered, sensorially evaluated using a trained QDA panel and physico-chemically characterised using light scattering and microscopy. Physico-chemical characterisation of those in vivo and ex vivo processed emulsions confirmed the expected sensitivity of these systems towards in-mouth coalescence. Experiments showed that both shear-induced and surface-induced coalescences play a role in the occurrence of in-mouth coalescence. Furthermore, the emulsions were characterised by performing friction measurements under mouth-mimicking conditions to be able to identify a relation between perceived oral friction and perception of fat-related attributes.
It is shown that the emulsions most sensitive towards in-mouth coalescence gave rise to the highest creamy mouth-feel and fatty sensations as well as oily taste sensation. This indicates that both aroma and mouth-feel are of importance in fat perception. Combining friction force measurements with sensory analyses indicated that occurrence of coalescence gives rise to an enhanced fat perception and also to a lowering of the orally perceived and experimentally measured friction. The results opened the way to manufacture reduced fat emulsions with a full-fat sensation.
Original language | English |
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Pages (from-to) | 1170-1183 |
Journal | Food Hydrocolloids |
Volume | 22 |
Issue number | 6 |
DOIs | |
Publication status | Published - 2008 |
Keywords
- Friction
- Oral mucosa
- Protein
- Sensory
- Shear-induced coalescence
- Tribology