Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

Weenen, Hugo; Jellema, Renger H.; Wijk, René A. de

doi:10.1016/j.foodqual.2004.04.008

Cited by 59 publications

(37 citation statements)

References 15 publications

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“…''Sticky'' is likely to be important for the formation of a coating in the mouth, which is an essential part of creamy mouthfeel and after feel, and of the sensory functionality of fat in general. Weenen, Jellema, and de Wijk (2005) report that also in other semi-solid food systems, such as sauces and custard desserts, sticky mouthfeel contributes positively to creaminess.…”

Section: Discussionmentioning

confidence: 96%

Inulins improve sensoric and textural properties of low-fat yoghurts

Kip¹,

Meyer²,

Jellema

2006

International Dairy Journal

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170

141

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Section: Discussionmentioning

confidence: 96%

Inulins improve sensoric and textural properties of low-fat yoghurts

Kip¹,

Meyer²,

Jellema

2006

International Dairy Journal

Self Cite

170

141

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“…Panellists then rinsed their mouths before taking the next sample. A detailed description of the sensory measurements and the attributes used is given by de Wijk et al [5] and Weenen et al [16,17].…”

Section: Sensory Measurementsmentioning

confidence: 99%

Relating the sensory sensation ‘creamy mouthfeel’ in custards to rheological measurements

Jellema

Janssen

Terpstra

et al. 2005

Journal of Chemometrics

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Characteristics of food products are commonly assessed in series of sensory studies to gain insight which can be used, for instance, for product development. Sensory studies are very timeconsuming and susceptible to large sources of variation. Assessing information about (new) products by means of instrumental measurements would be very beneficial for numerous reasons, including repeatability, reproducibility and, most of all, the fact that instruments do not suffer from fatigue or adaptation. Measurements simulating sensory assessment of product properties can be performed at different stages of consumption and on different types of sensory attributes. In this study the relation between rheological parameters and creamy mouthfeel was investigated. The goal was to discover whether a model using a limited mechanical characterization, namely parameters describing bulk rheological behaviour, would suffice to describe the sensory attribute 'creamy mouthfeel', also called creaminess. The two main reasons for performing this study were (i) to investigate the possibility of using rheological measurements for high-throughput screening of newly developed custard products without the need for involving sensory panels already at an early stage of product development and (ii) to gain knowledge about the correlation between rheological measurements and the multidimensional attribute creamy mouthfeel. The resulting model shows that prediction of creamy mouthfeel by means of rheological measurements is possible only to a certain extent (Q 2 CV ¼ 0.48). Reasons that can be mentioned for deviations between measured creaminess and modelled creaminess are (i) variation in measured creamy mouthfeel scores (variation in y-variable) and (ii) lack of description of surface properties of the food product by the rheological measurements used here. The results show that instrumental measurements are complementary to sensory analysis and can greatly facilitate the task for the practitioner at an early stage of product development, making high-throughput screening of novel products feasible.

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“…Chocolate pudding was chosen as sample in the current work because it is easy to prepare, it allows definition and control of differences in appearance, aroma, flavor, and texture attributes and it has been frequently used in descriptive methods studies in the literature (Kilcast & Clegg, 2002;Lethuaut et al, 2005;Weenen, Jellema, & Wijk, 2005;Wijk, Gemert, Terpstra, & Wilkinson, 2003;Wijk, Prinz, & Janssen, 2006).…”

Section: Introductionmentioning

confidence: 99%