14A-38 |
Fat-level dependent impact of selected flavor volatiles on strawberry-flavored ice creams |
S. T. LOEB1, I. U. Gruen1, H. Heymann2, K. Adhikari1, and L. N. Fernando1. (1) Dept. of Food Science, Univ. of Missouri, Columbia, 256 Eckles Hall - Stringer Wing, Columbia, MO 65211, (2) Dept. of Viticulture & Enology, Univ. of California, Davis, 1 Shields Ave., 3009 Wickson Hall, Davis, CA 95616-8749 Consumer demand for healthier foods has led to an increased development of reduced fat products. Because many reduced fat products are not well accepted due to their overall flavor profile, it is necessary to study flavor-food interactions in order to produce more appealing low-fat and no-fat products. The objective of this study was to determine the effect of full fat (10%) and low fat (4%) ice cream mixes on the overall flavor and odor profile of selected artificial strawberry flavor components. Ice cream mixes with 4 and 10% fat level were flavored with an artificial strawberry flavor composed of five components (cis 3-hexen-1-ol, ethyl-3-methyl-3-phenylglycidate, furaneol, gamma-undecalactone, alpha-ionone). To determine the effect of fat on the individual flavor components, each of the five components were individually spiked at 200% of the base level to the flavored ice cream mixes. The spiked and control ice cream mixes were then analyzed by general descriptive analysis. The attributes grouped under appearance, flavor, which included not only attributes for flavor components but also others, mouth feel, and aftertaste. All the 10% ice cream mixes are perceived to have a flavor high in creaminess, condensed milk and butter. The mouth feel was thicker and creamier and it imparted a greater mouth-coating impression. The 4% ice cream mixes seem to be more impacted by cis-3-hexen-1-ol, gamma-undecalactone, alpha-ionone, and color, as well as having a more artificial flavor. In general, of the five artificial strawberry flavor components, cis-3-hexen-1-ol has the largest effect on strawberry flavor while furaneol has the smallest effect in the 4% ice cream mix. On the other hand, ethyl-3-methyl-3-phenylglycidate had the smallest effect on strawberry flavor, while alpha-ionone had the largest effect in the 10% ice cream mix. Results indicate a large interaction between flavor components and fat level of ice cream matrices with different components affecting the overall flavor profile to a greater extent depending on the fat level of the matrix.
Session 14A, Dairy Foods: General developments in dairy technology I
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