Dairy fat content and serving temperature as determinants of sensory and hedonic characteristics in cheese soup

Kähkönen, Päivi; Tuorila, Hely; Hyvönen, Lea

doi:10.1016/0950-3293(95)98555-w

Cited by 45 publications

(27 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fat performs a wide variety of crucial functions in food systems, and frequently contributes positively to food flavor and texture (Frøst and others 2001). Reducing fat often results in a deterioration of sensory quality (Kähkönen and others 1995) which has also been observed in the present study. Unlike the case in Western countries where HTST is a common method, UHT is a widespread pasteurization method in Korea.…”

Section: Resultssupporting

confidence: 85%

Effects of Milk Type and Consumer Factors on the Acceptance of Milk among Korean Female Consumers

Chung

2009

Journal of Food Science

View full text Add to dashboard Cite

Despite an overall increase in the consumption of milk products, the consumption of plain processed milk in South Korea is decreasing. One of the major reasons for this phenomenon is that consumers in Korea find the taste of plain milk unpalatable. The principal objective of this study was to identify the internal and external drivers of liking for milk among Korean consumers. The results of descriptive analysis (Chung and others 2008) were correlated to the results of consumer taste tests to identify the sensory characteristics that positively and negatively affect consumers' liking of milk. Consumers' health and food-related attitudes were surveyed as well as their daily milk consumption patterns to investigate the effects of these attitudes and consumption patterns on the liking for various types of milk. Consumers' liking of milk samples was positively correlated with sweetness, sweet cream flavor, and smooth texture. Grassy odor, raw milk flavor, artificial milk flavor, and rancid flavor were the negative drivers of liking. Consumers who frequently drink plain processed milk, in particular, preferred the UHT-processed whole milk samples, whereas infrequent drinkers preferred lactose-free milk samples. Consumers with strong food neophobic tendency significantly rated lower than consumers with weak tendency for most of the liking categories and some of the attribute intensities. Finally, when the consumers were grouped based on their common preference for milk samples, plain processed milk consumption frequency was the major determinant affecting the preference for milk.

show abstract

Section: Resultssupporting

confidence: 85%

Effects of Milk Type and Consumer Factors on the Acceptance of Milk among Korean Female Consumers

Chung

2009

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…In addition, the temperature range used in this white wine study (4–18C) and the broad definition of aroma intensity used in the study, were expected to increase aroma perception. Kahkonen et al. (1995) reported a similar result when examining the impact of serving temperature on the sensory attributes of cheese soups.…”

Section: Resultsmentioning

confidence: 58%

“…In the evaluation of cheese soups by a trained panel, Kahkonen et al. (1995) reported a panel by serving temperature interaction for all sensory attributes examined.…”

Section: Resultsmentioning

confidence: 99%

Effect of Serving Temperature on the Sensory Attributes of Red and White Wines

Ross¹,

Weller

2008

Journal of Sensory Studies

View full text Add to dashboard Cite

Convention dictates that red wines should be served around room temperature and white wines should be served chilled. The objective of this study was to determine the sensory impact of white wine serving temperature (4, 10 and 18C) and red wine serving temperature (14, 18 and 23C) on wine sensory attributes. A trained panel evaluated a series of adjusted model wines served at different serving temperatures. The control white wine was adjusted to enhance sweetness and acidity, while the control red wine was adjusted to enhance bitterness and astringency. For both wines, the adjusted wine was rated significantly higher on the enhanced sensory attribute compared with the unaltered control. In white wine, serving temperature significantly affected perceived aroma, with sweetness and acidity intensities impacted by the interaction between the panelist and temperature (P ≤ 0.05). In red wine, serving temperature significantly affected aroma intensity. These results indicate that the sensory attributes of white wines may be more influenced by serving temperature than red wines. PRACTICAL APPLICATIONS The temperature at which wine is served is thought to affect the intensity of the different sensory attributes in wine. Depending on whether the wine is white or red, different taste and mouthfeel attributes are of interest. In white wine, the typically cooler serving temperature is thought to suppress sweetness while enhancing acidity. Serving red wine close to room temperature is thought to enhance wine aroma while diminishing perceived bitterness and astringency typically associated with red wine. While these relationships have been suggested, there is little scientific published research describing the effect of serving temperature on the perception of different wine attributes. With increased understanding of the relationship between temperature and sensory properties, recommendations for serving temperature ranges could possibly be built. The objective of this study was the examination of the sensory impact of white wine serving temperature (4, 10 and 18C) and red wine serving temperature (14, 18 and 23C) on salient wine sensory attributes.

show abstract

“…2) Another explanation of the different behavioural outcome regarding the 20 reference compounds in either GCO or oral activation tests also relies on the different thermal conditions of both assays. It is well known that temperature has a marked effect on the physico-chemical and biological conditions of odour reception (Stone 1963;Grundvig et al 1967;Benignus & Prah 1980;Kähkönen et al 1995). Warmth of the airflow carrying the odorants displaces air/water partition coefficients and increases volatilisation, as well as the general rate of chemical reactions (cf.…”

Section: Discussionmentioning

confidence: 99%

A single key-odorant accounts for the pheromonal effect of rabbit milk: Further test of the mammary pheromone?s activity against a wide sample of volatiles from milk

et al. 2003

View full text Add to dashboard Cite

In the rabbit, lactating females emit a volatile compound in milk, the mammary pheromone (MP), that triggers rooting for the nipple and its grasping in pups. Previous studies have shown that the MP seems to act selectively, in terms both of intensity and quality. Here, we aimed to add new evidence to these properties of the MP. Newborn rabbits (n=825) were submitted to an oral activation test allowing to measure their searching/grasping responses towards different stimuli. In Experiment 1 we assessed whether pups respond to the MP in an intensity-dependent manner. In Experiment 2 we assessed the activity of 20 volatiles previously identified in rabbit milk, other than the MP, which were never systematically tested for intensitydependence. The assays showed that a) neonatal responses are released by the MP only for a limited range of concentrations; b) the 20 other odorants from milk are inactive at any concentration. Thus, the MP appears to be the single volatile from rabbit milk that releases searching/grasping behaviour in pups.

show abstract

Dairy fat content and serving temperature as determinants of sensory and hedonic characteristics in cheese soup

Cited by 45 publications

References 17 publications

Effects of Milk Type and Consumer Factors on the Acceptance of Milk among Korean Female Consumers

Effects of Milk Type and Consumer Factors on the Acceptance of Milk among Korean Female Consumers

Effect of Serving Temperature on the Sensory Attributes of Red and White Wines

A single key-odorant accounts for the pheromonal effect of rabbit milk: Further test of the mammary pheromone?s activity against a wide sample of volatiles from milk

Contact Info

Product

Resources

About