Viscosity and flavour perception: Why is starch different from hydrocolloids?

Ferry, Anders; Hort, Joanne; Mitchell, John R.; Cook, David J.; Lagarrigue, S.; Pamies, Baltasar Valles

doi:10.1016/j.foodhyd.2005.08.008

Cited by 111 publications

(73 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Previous studies have shown that viscosity increase leads to a decrease in saltiness perception [36][37][38][39][40][41]. On the other hand, it has also been demonstrated that including particles in a liquid food may enhance saltiness perception [42]. This is proposed to be due to the solid particles increasing mixing efficiency with saliva and thus salt delivery to the taste buds.…”

Section: Resultsmentioning

confidence: 99%

Enhancing saltiness in emulsion based foods

Lad

Hewson

Wolf

2012

Flavour

View full text Add to dashboard Cite

Background: The concept of enhancing saltiness perception in emulsions and a liquid food formulated with the emulsions (ambient vegetable soup) through increasing salt concentration in the continuous phase while retaining the fat content of the (aqueous continuous) product was evaluated. This was accomplished by increasing the droplet phase volume using duplex emulsion technology. Viscosity and droplet size distribution was measured. Saltiness evaluation was based on simple paired comparison testing (2-Alternate Forced Choice tests, BS ISO 5495:2007).

show abstract

Section: Resultsmentioning

confidence: 99%

Enhancing saltiness in emulsion based foods

Lad

Hewson

Wolf

2012

Flavour

View full text Add to dashboard Cite

show abstract

“…Concerning the effect of texture on aroma perception, it has been shown that increasing the viscosity of liquid systems or the hardness of gel-like systems tends to reduce the intensity of their aroma (Baek, Linforth, Blake, & Taylor, 1999;Boland, Delahunty, & van Ruth, 2006;Bult et al 2007;Ferry et al, 2006;Gierczynski, Laboure, & Guichard, 2008;Hollowood, Linforth, & Taylor, 2002;Juteau, Tournier, & Guichard, 2004;Lethuaut et al, 2004;Lethuaut et al, 2005;Mestres, Moran, Jordan, & Buettner, 2005;Saint-Eve et al, 2011;Weel et al, 2002). In other cases, a structuring agent had no effect on aroma intensity (González-Tomás, Bayarri, Taylor, & Costell, 2007;Lethuaut et al, 2005;Tournier et al, 2009).…”

Section: Texture-aroma Interactionsmentioning

confidence: 99%

“…Biochemical interactions between structuring agents and saliva components could also impact aroma perception. For instance, Ferry et al (2006) revealed that starch pastes mixed efficiently with saliva. This was responsible for different mouthfeel and increased flavour perception in comparison with random coil polysaccharides.…”

Section: Texture-aroma Interactionsmentioning

confidence: 99%

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Poinot

Arvisenet

Ledauphin

et al. 2013

Food Quality and Preference

View full text Add to dashboard Cite

a b s t r a c tUnderstanding the mechanisms involved in the perception of food aroma is one of the major objectives of flavour studies. Yet, it remains difficult to explain this perception due to the diversity of cross-modal interactions that occur between aroma, taste and texture during food consumption. Various sensory and instrumental methods have been developed to describe such interactions and to highlight their origins. Each of them has its own advantages and drawbacks. This paper describes the methods used over the past decade in order to help researchers choose the right approach to study aroma-related interactions. Their objectives, weaknesses and strengths are reported and contrasted. Their ability to reveal interactions in model and real food matrices is also discussed. Finally, innovative original approaches are presented.

show abstract

“…In mixed protein-polysaccharide systems, associative electrostatic interactions can lead to coacervation or soluble complex formation, depending on the solution conditions (pH and ionic strength) (Dickinson 2003). Considering the structural differences observed in CMC and starch solutions (Ferry et al 2006) and break-up mechanisms under shear (Desse et al 2011), the two thickeners would be expected to affect the physical and sensory characteristics of food matrices differently.…”

Section: Introductionmentioning

confidence: 99%

Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts

2015

View full text Add to dashboard Cite

Due to the rheological and structural basis of texture perceived in semisolid foods, the aim of this work was to study the effects of two thickening agents, on rheology and microstructure of soy protein desserts. As rheological parameter values may not be enough to explain the possible perceived texture differences, the effect of composition on two instrumental indexes of oral consistency (apparent viscosity at 50 s −1 and complex dynamic viscosity at 8 Hz) was also studied. Samples were prepared at two soy protein isolate (SPI) concentrations (6 and 8 % w/w), each with four modified starch concentrations (2, 2.5, 3 and 3.5 % w/w) or four Carboxymethyl cellulose (CMC) concentrations (0.3, 0.5, 0.7 and 0.9 % w/w). Two more samples without added thickener were prepared as control samples. The flow curves of all systems showed a typical shear-thinning behaviour and observable hysteresis loops. Control sample flow fitted well with the Ostwald-de Waele model and the flow of samples with thickener to the Herschel-Bulkley model. Viscoelastic properties of samples ranged from fluid-like to weak gel, depending on thickener and SPI concentrations. Starch-based samples exhibited a globular structure with SPI aggregates distributed among starch granules. In CMC-based samples, a coarse stranded structure with SPI aggregates partially embedded was observed. Variation of the two thickness index values with composition showed a similar trend with good correlation between them (R 2 = 0.92). Soy desserts with different composition but with similar rheological behaviour or instrumental thickness index values can be obtained.

show abstract

Viscosity and flavour perception: Why is starch different from hydrocolloids?

Cited by 111 publications

References 32 publications

Enhancing saltiness in emulsion based foods

Enhancing saltiness in emulsion based foods

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts

Contact Info

Product

Resources

About