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Perception of Taste and Viscosity of Oil‐in‐Water and Water‐in‐Oil Emulsions
Author(s) -
MARTIN N. BARYLKOPIKIELNA A.,
MELA D. J.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb14705.x
Subject(s) - taste , viscosity , perception , food science , emulsion , water in oil , chemistry , materials science , psychology , organic chemistry , composite material , neuroscience
A trained panel performed sensory assessments of intensity of taste and viscosity of 50% oil‐in‐water and water‐in‐oil emulsions prepared with varied concentrations of sucrose, NaCl, or citric acid. No main effects of emulsion type occurred for taste intensity or slope of the tastant concentration – intensity relationships. NaCl and citric acid increased perceived viscosity of both emulsion types, and these effects were most pronounced in oil‐in‐water emulsions. The results are hypothesized as related to functions of saliva and breakdown of emulsion structure in the mouth.