The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids.
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 degrees C in combination with oral temperatures of 27, 35 and 43 degrees 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.
Engelen
Lina
L
Wageningen Centre for Food Sciences, 6700 AN Wageningen, The Netherlands. l.engelen@med.uu.nl
de Wijk
Rene A
RA
Prinz
Jon F
JF
Janssen
Anke M
AM
Weenen
Hugo
H
Bosman
Frits
F
D000293:Adolescent; D000328:Adult; D001831:Body Temperature / Q000502:physiology; D004041:Dietary Fats; D005260:Female; D005524:Food Technology; D006801:Humans; D008297:Male; D009055:Mouth / Q000502:physiology*; D013236:Stereognosis / Q000502:physiology*; D013649:Taste; D013696:Temperature; D013697:Thermosensing / Q000502:physiology*; D014783:Viscosity
D004041:Dietary Fats