PERCEPTION OF TASTE AND VISCOSITY OF OIL-IN-WATER AND WATER-IN-OIL EMULSIONS

被引：0

作者：

BARYLKOPIKIELNA, N

MARTIN, A

MELA, DJ

机构：

[1] POLISH ACAD SCI,AGROTECHNOL & VET RES CTR,SENSORY ANAL LAB,I-02903 WARSAW,POLAND

[2] INST FOOD RES,DEPT CONSUMER SCI,READING RG6 2EF,BERKS,ENGLAND

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 06期

关键词：

EMULSION; TASTE; VISCOSITY; FAT; SENSORY;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A trained panel performed sensory assessments of intensity of taste and viscosity of 50% oil-in-water and water-in-oil emulsions prepared with varied concentrations of sucrose, NaCl, or citric acid. No main effects of emulsion type occurred for taste intensity or slope of the tastant concentration - intensity relationships. NaCl and citric acid increased perceived viscosity of both emulsion types, and these effects were most pronounced in oil-in-water emulsions. The results are hypothesized as related to functions of saliva and breakdown of emulsion structure in the mouth.

引用

页码：1318 / 1321

页数：4

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