Viscosity and flavour perception: Why is starch different from hydrocolloids?
Viscosity and flavour perception: Why is starch different from hydrocolloids?
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DOI：
10.1016/j.foodhyd.2005.08.008
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发表时间：
2006-08-01
影响因子：
10.7
通讯作者：
Pamies, B. Valles
中科院分区：
文献类型：
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作者：
Ferry, A. -L.;Hort, J.;Pamies, B. Valles
在具有中等粘度（50 s(-1) 时从 80 到 480 mPa s）的咸味罗勒风味温热系统中研究了粘度对感知风味的影响。将三种类型的淀粉（小麦、蜡质玉米和物理改性蜡质玉米）与另一种水胶体羟丙基甲基纤维素（HPMC）进行了比较。当训练有素的小组使用幅度估计进行评估时，发现 HPMC 增稠产品的风味和咸味感知随着粘度的增加而显着下降。当系统用不同的淀粉增稠时，发现粘度引起的风味和味道抑制比 HPMC 小得多。当比较具有相当粘度的淀粉时，与颗粒已明显崩解的蜡质玉米淀粉相比，在糊中保持颗粒完整性的改性蜡质玉米和小麦淀粉中感知到的风味更高。假设风味感知和口感都与增稠溶液与水的混合效率有关。与粒状溶液结构相比，聚合物的混合效率较低，因为链之间的缠结导致不同的口感属性和促味剂向受体的释放减少。 (c) 2005 Elsevier Ltd. 保留所有权利。
The effect of viscosity on perceived flavour was investigated in savoury basil flavoured warm systems with intermediate viscosities (from 80 to 480 mPa s at 50 s(-1)). Three types of starches (wheat, waxy maize and a physically modified waxy maize) were compared to another hydrocolloid, hydroxypropylmethyl cellulose (HPMC). When evaluated by a trained panel using magnitude estimation, it was found that for HPMC thickened products a considerable decrease in perception was detected for both flavour and saltiness with increasing viscosity. When the system was thickened with different starches it was found that viscosity induced flavour and taste suppression was very much smaller than for HPMC. When comparing starches at comparable viscosity perceived flavour was higher in the modified waxy maize and wheat starches that maintained granular integrity in the pastes compared with the waxy maize starch where the granules had clearly disintegrated. It is hypothesised that both flavour perception and mouthfeel can be related to the efficiency of mixing of the thickened solutions with water. Polymeric as opposed to granular solution structures mix less efficiently as a result of entanglements between chains leading to different mouthfeel attributes and reduced release of tastants to the receptors. (c) 2005 Elsevier Ltd. All rights reserved.