Premium
TEXTURE OF SEMI‐SOLIDS: SENSORY FLAVOR‐TEXTURE INTERACTIONS FOR CUSTARD DESSERTS
Author(s) -
DE WIJK RENÉ A.,
RASING FRED,
WILKINSON CLARE L.
Publication year - 2003
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2003.tb01371.x
Subject(s) - flavor , texture (cosmology) , vanillin , diacetyl , food science , taste , flavour , sensory system , chemistry , materials science , psychology , artificial intelligence , computer science , cognitive psychology , image (mathematics)
Possible interactions between flavor and oral texture sensations were investigated for four flavorants, diacetyl, benzaldehyde, vanillin, and caffeine, added in two concentrations to model vanilla custard desserts. The flavorants affected viscosities and resulted in corresponding changes in perceived thickness and melting sensations. In addition, flavorants affected prickling sensations, probably via activation of the trigeminal nerve system, and sensations of roughness, astringency, and dryness/mealiness. Finally, the effects of flavorants on these individual texture attributes also resulted in flavorant effects on creaminess and fattiness, sensations based on combinations of the above attributes.