Sweetness and other sensory properties of model fruit drinks: Does viscosity have an impact?

BACKGROUND: The impact of thickening agents and viscosity levels on sensory perception was studied in model fruit drinks. Four formulations were prepared that varied in the sweetener blend (erythritol, maltitol and/or steviol glycosides). Locust bean gum and its blends with either xanthan or carrageenan were used to adjust viscosity levels (20, 40, and 70 mPa s). The ranges of viscosity and sweetness level were selected to represent a typical concentration range in commercially available beverages. RESULTS: An increase in viscosity resulted in significant increases in pulpiness, sliminess and perceived viscosity (P-values ≤ 0.001), which were not dependent on sweeteners or hydrocolloid type. Taste perception remained largely unchanged irrespective of the hydrocolloid used. CONCLUSION: The impact of viscosity on sweetness and taste perception was much smaller in the concentrations used than has been generally reported. The effect of the type of hydrocolloid on the perception of taste attributes was greater than that of viscosity.

Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers.

The effects of fat reduction in Lyon-style (25% fat) and liver sausages (30% fat) using inulin, citrus fiber and partially rice starch were studied in terms of sensory properties and consumer acceptance. Fat reduced Lyon-style sausages (3 to 17% fat) and liver sausages (3 to 20% fat) were respectively compared to the full-fat controls. Reducing fat in Lyon-style sausages decreased meat flavor, aftertaste meat flavor, greasiness and juiciness, and enhanced color intensity, spiciness, spicy aftertaste, raspy throat, coarseness and firmness scores. But adding inulin and citrus fiber led to sensory characteristics similar to the full-fat reference. Regarding liver sausages, attribute scores in greasiness, creaminess, lumpiness and foamy were decreased with fat reduction and simultaneous addition of fibers. Color intensity, spiciness, firmness and attribute furred tongue were increased. Consumer tests revealed acceptable fat reduced (32 to 90% less than control) and fiber enriched (1.0 to 5.6%) sausages. Drivers of liking were found to relate not only to high-fat but also to low-fat samples.

Quantitative and qualitative variation of fat in model vanilla custard desserts: effects on sensory properties and consumer acceptance.

The effects of variation in fat content (0.1% to 15.8%) and type of fat, using different types of milk, dairy cream, or vegetable fat cream, on sensory characteristics and consumer acceptance of starch-based vanilla model custards were studied. Descriptive analysis with trained panelists and consumer testing with untrained assessors were applied. Descriptive data were related to hedonic data using principal component analysis to determine drivers of liking and disliking. Results demonstrated an increasing effect of fat concerning visual and oral thickness, creamy flavor, and fat-related texture properties, as well as a decreasing effect concerning yellow color and surface shine. A lack of fat caused moderate intensities in pudding-like flavor attributes and an intensive jelly texture. Adding a vegetable fat cream led to lower intensities in attributes yellow color, cooked flavor, thick, and jelly texture, whereas intensities in vegetable fat flavor and fat-related texture properties increased. All consumers favored custards with medium fat contents, being high in pudding-like and vegetable fat flavor as well as in fat-related texture attributes. Nonfat custards were rejected due to jelly texture and moderate intensities in pudding-flavor attributes. High-fat samples were liked by some consumers, but their high intensities in thickness, white color, and creamy flavor also drove disliking for others.

Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysis.

UNLABELLED: Yogurts differing in fat content, protein content, and casein to whey protein ratio were produced, and structurally as well as sensorially examined. The objective of the current research was to evaluate the predictive value of rheological and particle size measurements concerning sensory appearance and texture attributes in 13 differently composed stirred yogurt systems, with a focus on graininess, viscosity, and creaminess. Structural and sensory analyses showed large differences in texture properties between the tested yogurt systems. Both data sets were correlated by means of multivariate statistical methods. Sensory graininess was highly correlated with particle size-related parameters, sensory viscosity was highly correlated with destructive rheological parameters, and creamy perception was highly correlated with particle size-related parameters and destructive rheological parameters but was not as well described by any oscillatory parameter. Best predictive ability (r(2) > 0.89) was found for creaminess combining particle size related- and destructive rheological parameters tested within this study. PRACTICAL APPLICATION: Knowing the instrumental parameters describing sensory textural attributes provides important information for having a better understanding of the underlying processes during consumer's perception. Knowledge about the sensory behavior of a product and its oral processing imparts an opportunity to fasten the product development process. By means of yogurt systems instrumental parameters derived from particle size analysis and rheological measurements were correlated with sensory attributes in order to determine the main factors leading to the mouthfeel sensations grainy, viscous, and creamy of semisolid milk products.

Sensory preferences and discrimination ability of children before and after an obesity intervention.

Sensory preferences and discrimination ability were assessed before and after participating in a long-term outpatient obesity lifestyle intervention for obese children and adolescents ('Obeldicks'). Each subject (N=72; 7-16 years) performed 9 experimental sensory tests (5 paired-comparison preference tests, 4 paired-comparison sensitivity tests). For the examination of the taste categories sweet, salty and sour, sugar, table salt or citric acid were added to suitable customary foods. Fatty foods were included in the tests using cheese and sausage (salami) in the preference tests and milk with different fat content in the sensitivity tests. All tests were conducted at the start of the intervention program, after three and twelve months. For both preference and sensitivity tests, there was no significant difference in experimental test decisions between the three time points.