Document Detail

Perception of melting and flavor release of ice cream containing different types and contents of fat.
MedLine Citation:
PMID:  12741536     Owner:  NLM     Status:  MEDLINE    
Temporal effects of dairy and vegetable fats (0 to 18%) on perception of strawberry flavor release and melting of ice cream were studied using the time intensity sensory method. Also, aroma and flavor attributes of the ice cream samples were evaluated. Only slight effects of fat on the rate of flavor release and flavor intensity were perceived. A slightly faster flavor release from the vegetable fat compared with dairy fat was noticed. Polydextrose and maltodextrin as bodying agents in the fat-free ice cream significantly increased flavor release and melting rate of the ice cream. Increasing fat content slightly retarded melting of ice cream in the mouth. No significant effect of the fat quality on perceived melting was noticed. Significant differences in aroma and flavor attributes of the fat-free and other samples were perceived. Intensity and sharpness of the strawberry aroma and flavor were greater in fat-free samples and they were perceived as nontypical. Fattiness and creaminess were highly correlated. Maltodextrin and polydextrose increased perceived fattiness and creaminess of fat-free ice cream.
L Hyvönen; M Linna; H Tuorila; G Dijksterhuis
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  86     ISSN:  0022-0302     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2003 Apr 
Date Detail:
Created Date:  2003-05-13     Completed Date:  2003-06-27     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1130-8     Citation Subset:  IM    
University of Helsinki, Department of Food Technology, P.O. Box 27, FIN-00014 Helsinki, Finland Lea.Hyvonen@Helsinki.Fi
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MeSH Terms
Dietary Fats / analysis*
Flavoring Agents
Food Technology*
Hot Temperature
Ice Cream / analysis*
Time Factors
Vegetables / chemistry
Reg. No./Substance:
0/Dietary Fats; 0/Flavoring Agents

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

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