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Influence of type and amount of gelling agent on flavour perception: physicochemical effect or interaction between senses?
Author(s) -
Juteau A.,
Tournier C.,
Guichard E.
Publication year - 2004
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1472
Subject(s) - chemistry , aroma , ethyl hexanoate , rheology , viscoelasticity , flavour , sensory system , sensory analysis , food science , thermodynamics , psychology , physics , cognitive psychology
Different model food systems were made with iota‐ and kappa‐carrageenans. Their viscoelastic characteristics were determined and four different systems were classied according to their gel strength by a sensory panel. The sensory results were in total agreement with the rheological parameters (storage and loss modulus). Flavour molecules from different chemical classes and with different chain lengths for the same chemical class were then incorporated in two of the most different systems. These samples were compared for their ortho‐ and retronasal intensities. No signicant difference was perceived in odour intensity, except for ethyl hexanoate, which was found to be retained by iota‐carrageenans. Nevertheless, in‐mouth aroma perception was signicantly different between the two systems. Aroma was perceived more intensely in the less rm system. The release kinetic results are interpreted in terms of partition and mass transfer coefcients. Sensory differences are not totally explained by physicochemical results, which suggests that interactions between senses may occur. Copyright © 2004 John Wiley & Sons, Ltd.