Document Detail

Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test.
MedLine Citation:
PMID:  17995626     Owner:  NLM     Status:  MEDLINE    
Fat mimetics are commonly used in the manufacture of low-fat and fat-free ice creams. However, the use of fat mimetics affects flavor and texture characteristics of ice cream, which results in decreased overall acceptability by consumers. The initial objective of this study was to investigate the release behavior of 5 strawberry flavor compounds in ice creams with Simplesse((R)), Litesse((R)), and Litesse((R))/Simplesse((R)) mixes using descriptive analysis. Fat mimetics and flavor formulation significantly influenced the perception of Furaneoltrade mark (cooked sugar flavor), alpha-ionone (violet flavor), and gamma-undecalactone (peach flavor), but there was no interaction between ice cream type and flavor formulation for the 3 flavors. Furaneol and ethyl-3-methyl-3-phenylglycidate (candy flavor) were perceived more strongly in full-fat ice cream, while cis-3-hexen-1-ol (grassy flavor), alpha-ionone, and gamma-undecalactone were perceived more strongly in low-fat ice cream. Ice creams with Simplesse and full-fat ice cream had similar sensory characteristics, while ice creams with Litesse were similar to low-fat ice creams in flavor characteristics, and ice creams with Litesse/Simplesse mixes were closer in flavor profile to low-fat ice cream but had similar texture properties to those of full-fat ice cream. Simplesse was found to be a better fat mimetic for duplicating the flavor profiles and mouthfeel of full-fat ice cream.
B K Liou; I U Grün
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food science     Volume:  72     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2007 Oct 
Date Detail:
Created Date:  2007-11-12     Completed Date:  2008-01-25     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S595-604     Citation Subset:  IM    
Division of Food Systems and Bioengineering, Food Systems and Hospitality Program, 256 Eckles Hall-Stringer Wing, Univ. of Missouri, Columbia, MO 65211, USA.
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MeSH Terms
Analysis of Variance
Chemistry, Physical
Consumer Satisfaction
Dietary Fats / analysis*,  pharmacology
Fat Substitutes / pharmacology*
Food Technology*
Frozen Foods / analysis,  standards
Ice Cream / analysis*,  standards
Physicochemical Phenomena
Taste* / drug effects
Reg. No./Substance:
0/Dietary Fats; 0/Fat Substitutes

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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