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Journal of Dairy Science Vol. 80 No. 12 3133-3141
© 1997 by American Dairy Science Association ®
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Effect of Milk Fat Content on Flavor Perception of Vanilla Ice Cream

Zheng Li 1, Robert Marshall 1, Hildegarde Heymann 1, and Lakdas Fernando 1

1 Department of Food Science and Human Nutrition, University of Missouri-Columbia 65211

The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined by HPLC. The HPLC data showed that the amount of free vanillin decreased when fat content increased. Perceptions of vanilla flavor and sweetness were evaluated by a trained panel using time-intensity methodology. No significant difference was found in sweetness perception. Among 11 time-intensity parameters for vanilla flavor perception, the panel found a significant difference only in the time required to reach maximum vanilla intensity. However, free-choice profiling and a consumer preference panel showed, respectively, that, as fat content was increased, sensory quality improved, and overall preference increased.

Key Words: vanilla flavor • fat content • ice cream

Submitted on February 3, 1997
Accepted on July 7, 1997




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