“…However, in general, the palatability of reduced-fat foods is lower than that of full-fat foods. In previous studies, it has been demonstrated that the reduced-fat samples have decreased juiciness, greasiness, aftertaste, and overall flavour intensity in sausages [10] and decrease the score of creaminess in yogurt [11]. In addition, it has been demonstrated that the reduced-fat samples have lower scores in thickness, smoothness, creaminess, mouth coating and milky/cooked sugar flavour in ice cream [12] and have lower scores in milk fat flavour and brothy flavour in cheddar cheese [13].…”