Influence of physical properties on the taste and flavor of strawberry jam.
apparent viscosity
flavor
physical properties
sensory analysis
shear rate
taste
Journal
Journal of texture studies
ISSN: 1745-4603
Titre abrégé: J Texture Stud
Pays: England
ID NLM: 0252052
Informations de publication
Date de publication:
04 2021
04 2021
Historique:
revised:
01
01
2021
received:
12
08
2020
accepted:
03
01
2021
pubmed:
12
1
2021
medline:
29
10
2021
entrez:
11
1
2021
Statut:
ppublish
Résumé
This study investigated the influence of the type and concentration of pectin on the sensory attributes and physical properties of a model strawberry jam. The methods used for the sensory evaluation and determination of physical characteristics that affect human taste and flavor perception are outlined. Increasing pectin concentration altered the solid (elastic) properties of the model strawberry jam. Each sensory attribute showed high correlation with various physical properties as determined by viscosity measurements. These results allowed us to predict the human oral cavity conditions during taste and flavor perception. From this study, it is clear that humans assess the physical properties of foods by the tongue movements and adjustments in the oral cavity conditions according to the taste and flavor characteristics.
Substances chimiques
Flavoring Agents
0
Pectins
89NA02M4RX
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
260-274Informations de copyright
© 2021 Wiley Periodicals LLC.
Références
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