The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat
The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat
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DOI：
10.1016/j.foodhyd.2007.06.013
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发表时间：
2008-08-01
影响因子：
10.7
通讯作者：
van Aken, G. A.
中科院分区：
文献类型：
--
作者：
Dresselhuis, D. M.;de Hoog, E. H. A.;van Aken, G. A.
我们研究了乳液对口腔内聚结的敏感性与脂肪相关属性（例如奶油味）的感知之间的关系，以及与体内感知和离体测量的摩擦力的关系。设计了对口腔内聚结具有不同预期敏感性的乳液，使用训练有素的 QDA 小组进行感官评估，并使用光散射和显微镜进行物理化学表征。那些体内和离体加工的乳液的物理化学表征证实了这些系统对口腔内聚结的预期敏感性。实验表明，剪切诱导聚结和表面诱导聚结在口内聚结的发生中均发挥作用。此外，通过在模拟口腔条件下进行摩擦测量来表征乳液，以便能够识别感知的口腔摩擦与脂肪相关属性的感知之间的关系。结果表明，对口腔内聚结最敏感的乳液产生了最高的奶油口感和脂肪感以及油味感。这表明香气和口感对于脂肪感知都很重要。将摩擦力测量与感官分析相结合表明，聚结的发生导致脂肪感知增强，并且还导致口腔感知和实验测量的摩擦力降低。该结果为制造具有全脂感觉的减脂乳剂开辟了道路。 (C) 2007 Elsevier Ltd. 保留所有权利。
We studied the relation between sensitivity of emulsions for in-mouth coalescence and perception of fat-related attributes, such as creaminess as well as the relation with in vivo perceived and ex vivo measured friction. Emulsions with varying expected sensitivity towards in-mouth coalescence were engineered, sensorially evaluated using a trained QDA panel and physico-chemically characterised using light scattering and microscopy. Physico-chemical characterisation of those in vivo and ex vivo processed emulsions confirmed the expected sensitivity of these systems towards in-mouth coalescence. Experiments showed that both shear-induced and surface-induced coalescences play a role in the occurrence of in-mouth coalescence. Furthermore, the emulsions were characterised by performing friction measurements under mouth-mimicking conditions to be able to identify a relation between perceived oral friction and perception of fat-related attributes.It is shown that the emulsions most sensitive towards in-mouth coalescence gave rise to the highest creamy mouth-feel and fatty sensations as well as oily taste sensation. This indicates that both aroma and mouth-feel are of importance in fat perception. Combining friction force measurements with sensory analyses indicated that occurrence of coalescence gives rise to an enhanced fat perception and also to a lowering of the orally perceived and experimentally measured friction. The results opened the way to manufacture reduced fat emulsions with a full-fat sensation. (C) 2007 Elsevier Ltd. All rights reserved.