The role of fat in flavor perception: effect of partition and viscosity in model emulsions.
Decreasing the fat content of a food, while maintaining the same aroma content, changes both aroma release (due to partition effects) and the viscosity of the food. To understand the relative contribution of these two factors on flavor perception, a series of flavored emulsions were prepared to control aroma release and viscosity using different aroma, oil, and hydroxypropyl methyl cellulose (HPMC) contents. Samples were formulated to deliver the same aroma-release in vitro and in vivo, and their viscosity was measured using the Kokini oral shear stress parameter. Despite the in vivo aroma release being constant, there were perceptual differences between the samples, and the flavor intensity decreased as in-mouth viscosity increased. For these iso release samples, the Kokini oral shear stress parameter correlated well with the decrease in perception, suggesting that there may be a viscosity stimulus or that the viscosity affects release of tastant and hinders aroma-taste interactions.
Bayarri
Sara
S
Samworth Flavour Laboratory, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE125RD, United Kingdom.
Taylor
Andrew J
AJ
Hort
Joanne
J
D000328:Adult; D000368:Aged; D004655:Emulsions; D005223:Fats; D005229:Fatty Acids, Monounsaturated; D005260:Female; D005502:Food; D006801:Humans; D065347:Hypromellose Derivatives; D008297:Male; D008747:Methylcellulose / Q000031:analogs & derivatives; D008875:Middle Aged; D010938:Plant Oils; D000074262:Rapeseed Oil; D013649:Taste; D014783:Viscosity
D004655:Emulsions; D005223:Fats; D005229:Fatty Acids, Monounsaturated; D010938:Plant Oils; D000074262:Rapeseed Oil; D065347:Hypromellose Derivatives; D008747:Methylcellulose