Title
Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces
Author
Weenen, H.
Jellema, R.H.
de Wijk, R.A.
TNO Kwaliteit van Leven
Publication year
2005
Abstract
The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is generally well correlated with consumer preference. Texture attributes which were found to contribute positively to creamy mouthfeel included thick, airy, smooth and fatty mouth- or afterfeel, negative contributions were found for rough, heterogeneous, grainy and melting mouth- or afterfeel. Odour (assessed before ingestion) and non-texture trigeminal attributes had little or no effect on creamy mouthfeel, taste/flavour attributes (assessed while the product is in the mouth) did affect creamy mouthfeel, in some cases positively (caramel flavour) and in some cases negatively (broth and cheese flavour). The use of noseclips or the addition of a flavouring substance, confirmed that olfactory cues and/or intranasal sensations have an effect on creamy mouthfeel. © 2004 Elsevier Ltd. All rights reserved.
Subject
Nutrition
Analytical research
Creamy
Mouthfeel
PLS
Taste/flavour
Texture
flavoring agent
article
association
cheese
clip
consumer
controlled study
dairy product
flavor
food preference
food texture
human
ingestion
mouth
multivariate analysis
odor
quantitative analysis
rating scale
sensation
sensory evaluation
smelling
sweetness
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DOI
https://doi.org/10.1016/j.foodqual.2004.04.008
TNO identifier
238379
ISSN
0950-3293
Source
Food Quality and Preference, 16 (2), 163-170
Document type
article