Influence of texture on the temporal perception of sweetness of gelled systems

Bayarri, S.; Rivas, Iván; Izquierdo, L.; Costell, E.

doi:10.1016/j.foodres.2007.03.003

Cited by 36 publications

(24 citation statements)

References 31 publications

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“…Soft gels were perceived as the sweetest (highest values of overall sweetness intensity and I max ) and the hard gel as the least sweet (lowest values of overall sweetness intensity and I max ). This result is in agreement with previous studies that reported an effect of texture on taste perception (Bayarri et al, 2007;Boland et al, 2006;Costell et al, 2000). In the rating test only a main effect of homogeneity was observed on sweetness intensity, whereas in the timeintensity analysis main effects of homogeneity and texture were observed on the overall sweetness intensity and on I max .…”

Section: Effect Of Gel Texture and Sucrose Distribution On Time-intensupporting

confidence: 94%

“…An efficient mixing with saliva would facilitate the release of tastants from the matrix to the taste receptors leading to a higher taste perception. In semi-solid food systems, an increase in the hardness or strength of the matrix is frequently related to a suppression of taste intensity (Bayarri, Rivas, Izquierdo, & Costell, 2007;Boland, Delahunty, & van Ruth, 2006;Costell, Peyrolon, & Duran, 2000). Morris (1994) suggested that the brittleness (related to the fracture strain) rather than the hardness (related to the fracture stress) is the parameter that affects the perception of taste of gelled matrices.…”

Section: Introductionmentioning

confidence: 99%

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Effect of gel texture and sucrose spatial distribution on sweetness perception

Mosca

Velde

Bult

et al. 2012

LWT - Food Science and Technology

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Section: Effect Of Gel Texture and Sucrose Distribution On Time-intensupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Effect of gel texture and sucrose spatial distribution on sweetness perception

Mosca

Velde

Bult

et al. 2012

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…It also follows that due to the similarity in the taste perception between the sucrose solution and the base gel, the overall textural changes due to the addition of the air bubbles would probably have only a small influence on the taste perception. On the other hand, for the purpose of optimizing the foamed gels, it would be useful to characterize the rheological properties such as the rigidity or the fracture stress and strain as well as investigating hydrocolloids that have different melting points (for example, Bayarri and others 2007a). …”

Section: Resultsmentioning

confidence: 99%

“…In oil‐in‐water emulsions, the variations in both the oil volume fraction and the salt or sucrose concentration have been shown to affect saltiness or sweetness perception, respectively (Drewnowski and Schwartz 1990; Yamamoto and Nakabayashi 1999; Malone and others 2003; Bayarri and others 2007a, 2007b; Hollowood and others 2008). When the weight amount of salt or sugar was kept constant in the whole product, the addition of oil generally led to an increase in taste perception.…”

Section: Introductionmentioning

confidence: 99%

On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food

Goh¹,

Leroux²,

Groeneschild³

et al. 2010

Journal of Food Science

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In this study, the effect on taste due to the addition of air bubbles to a water-based gel was investigated. The gel phase contained either sucrose to give a sweet taste or sodium chloride to give a salty taste. For the sweet gels, taste intensities were evaluated for samples with different volume fractions of the air bubbles (up to 40%, v/v) and different concentrations of the sucrose. For the salty gels, samples were evaluated at 40% volume fraction of air bubbles. It was found that a reduction of the sodium chloride or sucrose by the same weight percentage as the volume fraction of the air bubbles in the samples gave equal taste perception as the nontastant-reduced samples. Moreover, saltiness and sweetness perception were clearly enhanced at 40% volume fractions of air bubbles if the sodium chloride or sucrose was not reduced. Thus, the overall tastes of the samples appeared to depend mainly on the concentration levels of the salt or the sucrose in the aqueous phase irrespective of the volume fraction of the air bubbles. However, the air bubbles were found to change the texture and appearance of the samples. It has been demonstrated that the inclusion of air bubbles offers scope for the reduction of sodium chloride or sucrose in food products.

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“…Flavor release is influenced by mechanical deformation, changes in temperature and mixing with saliva in the mouth during chewing, as well as by the chemical structure of the flavor compounds. The effect of texture on flavor release has been studied using gel systems as a food model (Muñoz, 1986;Guinard and Marty, 1995;Wilson and Brown, 1997;Clark, 2002;Bayarri et al, 2007). These previous studies showed that flavor intensity generally decreased with increasing gel hardness.…”

Section: Introductionmentioning

confidence: 99%

Time-intensity Analysis of Sourness of Commercially Produced Gummy Jellies Available in Japan

Hayakawa

Kazami

Fujimoto

et al. 2009

FSTR

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The flavor release of commercial gummy jellies was studied. Time-intensity (T-I) assessments, electromyography (EMG) of the jaw-closing muscles, and mechanical tests were conducted to characterize the gummy jellies. After a preliminary sensory test and round-table discussion by expert panelists, six samples of gummy jelly were selected from 25 products to represent the various gummy jelly products produced in Japan. Six trained panelists participated in the T-I assessment coupled with EMG measurement. Sourness was perceived shortly after starting to chew; it reached a maximum intensity after sufficient mastication (18-32 chewing strokes) and lasted for a relatively long time (16.8-45.9 s) after the main chewing activity had finished. The results obtained from EMG measurements and T-I assessments showed that sourness was perceived mildly and late with very tough samples, strongly and early with tender and rubbery samples, and mildly and early with samples that were easy to chew. Thus, sourness and texture are closely related in the gummy jelly products commercially available in Japan.

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Influence of texture on the temporal perception of sweetness of gelled systems

Cited by 36 publications

References 31 publications

Effect of gel texture and sucrose spatial distribution on sweetness perception

Effect of gel texture and sucrose spatial distribution on sweetness perception

On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food

Time-intensity Analysis of Sourness of Commercially Produced Gummy Jellies Available in Japan

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