Partial coalescence as a tool to control sensory perception of emulsions
Partial coalescence as a tool to control sensory perception of emulsions
复制标题
DOI：
10.1016/j.foodhyd.2007.11.017
复制
发表时间：
2009-01-01
影响因子：
10.7
通讯作者：
van Aken, George A.
中科院分区：
文献类型：
--
作者：
Benjamins, Jan;Vingerhoeds, Monique H.;van Aken, George A.
本研究评价了乳清蛋白稳定乳剂的部分聚结对感官知觉的作用。脂肪的选择仅限于在口腔温度下基本融化的植物脂肪。对部分聚结的敏感性由脂肪熔化曲线的变化和不饱和单酸甘油酯的添加来控制。大多数与脂肪相关的感官属性似乎与由于部分聚结而导致的口腔中粘度和聚结的增加密切相关。此外，研究发现，在口中充气诱导额外的聚结，这增加了脂肪相关的感官属性的感知显着。单甘酯的添加诱导脂肪和其他脂肪相关属性的感官感知的转变。有明确的迹象表明，甘油单酯的加入不仅通过促进部分聚结，而且通过其表面活性等附加效应来影响感官知觉。(C)2007爱思唯尔有限公司保留所有权利。
This Study evaluates the role of partial coalescence of whey protein-stabilized emulsions on sensory perception. The selection of fats was restricted to vegetable fats that are essentially melted at oral temperatures. The sensitivity to partial coalescence was controlled by a variation in the fat melting curve and by addition Of unsaturated monoglyceride. Most fat-related sensory attributes appear to be well-correlated to an increase in viscosity and coalescence in the Mouth due to partial coalescence. Moreover, it was found that in-mouth aeration induces extra coalescence, which increases the perception of fat-related sensory attributes significantly.Monoglyceride addition induces a shift of the sensory perception of fattiness and other fat-related attributes. There are clear indications that monoglyceride addition affects sensory perception not only by promoting partial coalescence, but also by an additional effect such as its surface activity. (C) 2007 Elsevier Ltd. All rights reserved.