Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 561309
Title The sensory perception of flavor release as a function of texture and time : A time intensity study using flavored gels
Author(s) Pålsgård, Eva; Dijksterhuis, Garmt
Source Journal of Sensory Studies 15 (2000)3. - ISSN 0887-8250 - p. 347 - 359.
DOI https://doi.org/10.1111/j.1745-459X.2000.tb00275.x
Publication type Refereed Article in a scientific journal
Publication year 2000
Abstract

The focus in this study was to study time intensity (TI) methodology and procedures of getting the sensory panel acquainted with this technique. By means of a descriptive profiling exercise effects of altering the structure of a β-lactoglobulin gel, laced with banana aroma on the perception of banana flavor were obtained and a suitable attribute for TI was selected. Samples made up by protein, without any fat are not ideal for a TI study of flavor release because of the fast release of aroma. However, although the concentration of banana aroma was identical in the four groups of gels the intensity was perceived as different. This was reflected in the descriptive profiling as well as in the dynamic study. The TI study showed that it is important to minimize distractive, noncrucial information during the exercise. The assessors had different abilities to connect with the dynamic data acquisition procedure and training made the assessments more congruent. The results also indicate a relationship between the appearance of the TI-curve and the score of the total banana aftertaste.

Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.