Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent

Abstract Sweetness–aroma interactions were investigated in model dairy desserts varying in sucrose concentration, aroma concentration and in textural characteristics using different textural agents ( κ -, ι -, λ -carrageenans and an equal-mix of the three). Overall intensities of sweetness and aroma perceptions were evaluated by sensory analysis and apparent partition coefficients of aroma compounds were measured by static headspace—GC. Sweetness–aroma interaction was characterised by a non-reciprocal relationship. Concentration of aroma had no impact on sweetness intensity, whatever be the sucrose concentration or textural characteristics of desserts, whereas varying texture or sucrose concentration modified aroma intensity. However, effects on aroma assessment were effective only when aroma concentration was the highest. In this condition, use of λ -carrageenan or increasing sucrose concentration from 25 to 50 g kg −1 enhanced aroma intensity, but no extra enhancement was observed when sucrose concentration was 100 g kg −1 . As the air–dessert partition coefficient remained constant, impact of textural characteristics and sweetness variation on aroma perception did not result from physico-chemical interaction.

[1]  In vivo measurement of flavour release from mixed phase gels. , 2001, Biomolecular engineering.

[2]  Peeter W. J. Verlegh,et al.  The role of congruency and pleasantness in odor-induced taste enhancement. , 1996, Acta psychologica.

[3]  A. Voilley,et al.  Release and Perception of Isoamyl Acetate from a Starch-Based Food Matrix , 1998 .

[4]  A. Noble.  Taste-aroma interactions , 1996 .

[5]  C. Brossard,et al.  Flavor perception and aroma release from model dairy desserts. , 2004, Journal of agricultural and food chemistry.

[6]  Andrew M. Taylor,et al.  Relating taste, aroma and mouthfeel stimuli to overall flavour perception. , 2003 .

[7]  D. Gillan.  Taste-taste, odor-odor, and taste-odor mixtures: Greater suppression within than between modalities , 1983, Perception & psychophysics.

[8]  C. Brossard,et al.  Sweetness–texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type , 2003 .

[9]  C. Graaf,et al.  Sweetness flavour interactions in soft drinks. , 1996 .

[10]  D. D. Roberts,et al.  Assessment of Interactions between Hydrocolloids and Flavor Compounds by Sensory, Headspace, and Binding Methodologies , 1998 .

[11]  Robert A. Frank,et al.  Taste–smell interactions are tastant and odorant dependent , 1988 .

[12]  Robert A. Frank,et al.  Both perceptual and conceptual factors influence taste-odor and taste-taste interactions , 1993, Perception & psychophysics.

[13]  A. Noble,et al.  Time‐Intensity Evaluation of Sweetness and Fruitiness and Their Interaction in a Model Solution , 1990 .

[14]  H. Meiselman,et al.  Odor-taste interaction in fruit juices , 1974 .

[15]  C. Genot,et al.  Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution , 2004 .

[16]  William S. Cain,et al.  Taste and olfaction: Independence vs interaction , 1980, Physiology & Behavior.

[17]  R. Boakes,et al.  Confusing tastes and smells: how odours can influence the perception of sweet and sour tastes. , 1999, Chemical senses.

[18]  H. Gruppen,et al.  Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release. , 2002, Journal of agricultural and food chemistry.

[19]  R. Pangborn,et al.  Influence of dispersion medium on aroma intensity and headspace concentration of menthone and isoamyl acetate , 1988 .

[20]  A. Noble,et al.  Effect of sweetener type and of sweetener and acid levels on temporal perception of sweetness, sourness and fruitiness , 1993 .

[21]  N. Kälviäinen,et al.  Sensory characterization of texture and flavor of high viscosity gels made with different thickeners , 2000 .

[22]  J. L. Johnson,et al.  Psychophysical Relationships Between Perceived Sweetness and Color in Cherry-Flavored Beverages. , 1982, Journal of food protection.

[23]  L. Lethuaut,et al.  Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream , 2003 .

[24]  H. Lawless,et al.  Limiting response alternatives in time-intensity scaling: an examination of the halo-dumping effect. , 1994, Chemical senses.

[25]  H. Gruppen,et al.  Effect of whey protein on the in vivo release of aldehydes. , 2003, Journal of agricultural and food chemistry.

[26]  Harry T. Lawless,et al.  Effects of color and odor on judgments of sweetness among children and adults , 1998 .