12-8 |
Effects of matrix and interactions on flavor perception in fruit-type hard boiled candies |
B. WUNDERLI1, F. E. Escher, and J. Nuessli. (1) Institute of Food Science, Swiss Federal Institute of Technology (ETH) Zurich, ETH-Zentrum, Zurich, CH-8092, Switzerland The combination and well-balanced ratio of sweeteners, acids and aroma are important factors determining the consumer acceptance of food products with a fruity flavor. Thereby, interactions of sweeteners and acids on sweet and sour perception have to be taken into account. Likewise, flavor perception differs in foods that exhibit a matrix other than a mere solution, such as fruit gels or candies. In the present investigation, the influence of matrix on sweet, sour and aroma quality were studied by using fruit-type hard boiled candies as model system. Hard boiled candies were prepared on the base of sucrose/glucose and isomalt, respectively. Isomalt candies were brought to equi-sweetness by adding acesulfame-K. Varying concentrations of citric acid and malic acid, respectively, and of fruity aroma blends were added. For comparison, aqueous solutions of these components were prepared. Sensory analyses were carried out to determine sweetness, sourness and aroma intensity with a static method based on line scale, and with dynamic time-intensity measurements. To increase sourness, higher amounts of acids are needed in candies than in solutions. The same observation holds true for the increase of sweetness by the addition of acesulfame-K to isomalt candies and solutions. In all systems, sweetness decreases with increasing acid concentration, whereby not only the intensity but also the duration of sweetness decreases. Aroma intensity is altered by the addition of acid in both solutions and candies. In isomalt candies, aroma intensity increases also by the addition of acesulfame-K. These results show that formulation of solid-type foods cannot be based on formulations drawn from simple solutions and that complex interactions between taste and aroma must be taken into account.
Session 12, Sensory Evaluation: Sensory techniques - Descriptive analysis
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