Role of Aroma–Matrix Interactions on Perception of Structured Emulsions

Physiological mechanisms explaining human differences in fat perception and liking in food spreads-a review

“…An evaluation of spread (butter, margarine and two other spreads) liking consumed during a complete meal was conducted by Michicich (Michicich, Vickers, Martini, & Labat, 1999); their research found that butter was the most preferred spread, margarine was the least preferred, and the similarity between the other spreads and butter was mainly driven by flavour and not by texture. Because spreads are mainly consumed on bread, Coic et al (Coic, Groeneschild, & Tournier, 2014) validated that the testing of spreads on bread rather than alone in a spoon was more suitable to study differences in aroma perception and, more specifically, intensity and aftertaste. s Other parameters, such as adhesiveness to spoon, meltability, flouriness and graininess, are negatively correlated to spread liking, as was observed for peanut spreads evaluated on bread (Yeh, Resurreccion, Phillips, & Hung, 2002).…”