33-5 |
Sensory evaluation of ice cream |
H. HEYMANN, I. U. Gruen, and R. T. Marshall. Dept. of Food Science, Univ. of Missouri, 215 Agri. Engineering Bldg., Columbia, MO 65211 In the presentation the authors will discuss specific issues that are unique to the mechanics of doing sensory evaluation of ice cream using the information, techniques and data obtained from more than a decade of performing ice cream related sensory research. Evaluation techniques that will be discussed include: descriptive analysis, consumer hedonic testing and time-intensity evaluation, as well as multivariate techniques for analyzing multiple data sets. Where appropriate, results from various ice cream-related studies performed at the University of Missouri will also be described. These studies include research on flavor release in ice cream, the effect of fat and fat replacers on ice cream flavor and texture as well as studies on vanilla, chocolate and strawberry-flavored ice creams.
Session 33, Sensory evaluation of dairy flavors
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