JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Hyvönen, L.
Right arrow Articles by Dijksterhuis, G.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Hyvönen, L.
Right arrow Articles by Dijksterhuis, G.
J. Dairy Sci. 86:1130-1138
© American Dairy Science Association, 2003.

Perception of Melting and Flavor Release of Ice Cream Containing Different Types and Contents of Fat

L. Hyvönen*, M. Linna*, H. Tuorila* and G. Dijksterhuis{dagger}

* University of Helsinki, Department of Food Technology, P.O. Box 27, FIN-00014 Helsinki, Finland
{dagger} Royal Veterinary and Agricultural University of Copenhagen, Sensory Science Group, Department of Dairy and Food Science, Denmark

Corresponding author:
L. Hyvönen; e-mail:
Lea.Hyvonen{at}Helsinki.Fi.

Temporal effects of dairy and vegetable fats (0 to 18%) on perception of strawberry flavor release and melting of ice cream were studied using the time intensity sensory method. Also, aroma and flavor attributes of the ice cream samples were evaluated. Only slight effects of fat on the rate of flavor release and flavor intensity were perceived. A slightly faster flavor release from the vegetable fat compared with dairy fat was noticed. Polydextrose and maltodextrin as bodying agents in the fat-free ice cream significantly increased flavor release and melting rate of the ice cream. Increasing fat content slightly retarded melting of ice cream in the mouth. No significant effect of the fat quality on perceived melting was noticed. Significant differences in aroma and flavor attributes of the fat-free and other samples were perceived. Intensity and sharpness of the strawberry aroma and flavor were greater in fat-free samples and they were perceived as nontypical. Fattiness and creaminess were highly correlated. Maltodextrin and polydextrose increased perceived fattiness and creaminess of fat-free ice cream.

Key Words: melting • flavor release • ice cream • time intensity study

Abbreviation key: PCA = principal component analysis, TI = time intensity






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2003 by the American Dairy Science Association ®.