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Influence of physical properties on the taste and flavor of strawberry jam
Author(s) -
Kurotobi Tomoka,
Hoshino Takayoshi,
Kazami Yukari,
Hayakawa Fumiyo,
Hagura Yoshio
Publication year - 2021
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/jtxs.12582
Subject(s) - flavor , taste , pectin , food science , sensory system , oral cavity , viscosity , chemistry , mathematics , materials science , psychology , cognitive psychology , dentistry , medicine , composite material
This study investigated the influence of the type and concentration of pectin on the sensory attributes and physical properties of a model strawberry jam. The methods used for the sensory evaluation and determination of physical characteristics that affect human taste and flavor perception are outlined. Increasing pectin concentration altered the solid (elastic) properties of the model strawberry jam. Each sensory attribute showed high correlation with various physical properties as determined by viscosity measurements. These results allowed us to predict the human oral cavity conditions during taste and flavor perception. From this study, it is clear that humans assess the physical properties of foods by the tongue movements and adjustments in the oral cavity conditions according to the taste and flavor characteristics.