12-6 |
Contributions of different modalities in the formation of flavor characteristics of full fat and low fat cherry flavored ice creams |
S. J. CHUNG, H. Heymann, and I. U. Gruen. Department of Food Science, University of Missouri - Columbia, 256 Eckles Hall - Stringer Wing, Columbia, MO 65211 Our previous studies have shown that fat gives desirable smoothness and denseness to ice cream and enhances desired flavor. Viscosity and aroma release were important in predicting the flavor of ice cream. However, it is unclear, which properties are of greater importance to the sensory characteristics of ice cream. The objectives of this project were to determine the effect of fat replacers on sensory properties of reduced fat ice cream and to discuss the advantages and limitations of using these fat replacers (FR). We investigated how carbohydrate (CFR) and protein based fat replacers (PFR) behave in reduced fat cherry flavored ice creams using descriptive and time intensity analysis to understand the overall flavor characteristics and their temporal changes during eating. Under the hypothesis that fat replacers can substitute the functions of fat on a one-to-one basis, ice creams containing 0%fat+6%FR and 3%fat+3% FR were compared to a reduced-fat (6%) ice cream, and ice creams containing 6%fat+6%FR and 9%fat+3%FR were compared to a full-fat (12%) ice cream. In reduced fat ice cream, both FR failed to mimic the characteristics of a 6% fat ice cream, because of low retention of cherry flavors and failure to mimic the texture properties of reduced-fat ice cream. The sensory properties of ice cream containing CFR were closer to full-fat ice cream than those with PFR. PFR induced stickiness and condensed milk flavor in ice creams of all fat levels. The temporal release of cherry flavor in FR substituted ice creams was faster, more intense, and of longer duration than in regular ice creams. The opposite was observed for cream flavor. Texture of full-fat ice cream was successfully mimicked using CFR. However, achieving the balance between temporal profiles of different flavors similar to that of full-fat ice cream still remains to be a challenge.
Session 12, Sensory Evaluation: Sensory techniques - Descriptive analysis
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