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1 Department of Food Science and Technology, The Ohio State University, Columbus 43210
The effect of volatile compounds in white birch sticks obtained from four different geographical locations on the aroma of ice cream mix was investigated. Sensory evaluation, (specifically, a series of warmed-up paired comparisons) was conducted on stick-exposed ice cream mixes to determine whether aroma differences in those mixes could be detected. Batches of ice cream mix were exposed to the sticks and aged for 6 d at 4°C and then assessed by the panelists by pairwise comparison. Findings suggest that differences in aroma of mixes that have been exposed to white birch sticks from four different geographical origins can be distinguished perceptually.
Key Words: ice cream • wood • aroma • sensory evaluation
Submitted on August 27, 2001
Accepted on October 17, 2001
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