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Effects of Rheology on the Sensory Intensity of O/W Emulsions

流变学对 O/W 乳液感官强度的影响

基本信息

批准号：
09680029
负责人：
YAMAMOTO Yukiko
金额：
$ 1.54万
依托单位：
Osaka City University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1997
资助国家：
日本
起止时间：
1997 至 1998
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09680029/
关键词：
Salt-taste Taste-intensity Viscosity Emulsion Magnitude-estimation Subjective-sensory evaluation 味覚

项目摘要

The emulsion-stability and the effects of rheology on the sensory Intensity of oil-water emulsions were stadied. At neutral pH, crude phosphatidyicholine (PC) from egg yolk or soybean increased the stability of the emulsion made with milk-whey protein more effective1y than pure egg PC.A more remarkable effect on the emulsion stability was found when crude PC was added in the oil phase rather than in the water phase. The purity of lecithins and the way to add them are suggested to be very important to make a stable emulsion with milk-whe protein.Chicken-bone soups were prepared by normal-pressure or high-pressure cooking. Total solid components, crude protein, collagen were increased as the cooking time and temperature increased. The viscosity of soups was correlated positively with the amount of collagen. The sensory evaluation of viscosity was not changed by the high-pressure cooking. and overall palatability was not improved by the high-pressure cooking.The effect of oil in an emulsion on the salt taste intensity was also estimated with magnitude estimation technique. The perceived intensity of the salt taste in emulsions was much higher than that of the solution without oil droplets at the same NaCl concentration. The salt taste of low-fat emulsion (35 wt % oil) was less intense than that of the high-fat emulsion (70 wt % oil). suggesting that the sensory score depends on the oil content. The NaCl concentration measured in the water phase of the high-fat emulsion, containing 0.9 wt % NaCl, was 2.66 wt %. The sensory score of the high-fat emulsion, containing 0.9 wt % NaCl, was much lower than that of a 2.66 wt % NaCl solution without oil droplets. These results suggest that the oil phase enhancement of the perceived intensity of the salt taste in an oil/water emulsion might be due to the increased concentration of NaCl in the water phase and the suppressed contact of NaCl to gustatory cells.

研究了乳化稳定性及流变学对油水乳状液感官强度的影响。在中性pH条件下，蛋黄或大豆磷脂酰胆碱（PC）粗品对乳清蛋白乳状液稳定性的提高效果优于纯鸡蛋PC，且PC粗品在油相中加入比在水相中加入对乳状液稳定性的影响更显著。卵磷脂的纯度和添加方式对制备稳定的乳蛋白乳状液至关重要。采用常压和高压蒸煮法制备鸡骨汤。总固形物、粗蛋白、胶原蛋白含量随蒸煮时间和温度的增加而增加。汤的粘度与胶原蛋白的含量呈正相关。感官评价的粘度没有改变高压蒸煮。高压蒸煮并不能改善总体的适口性，同时还用量值估计技术估计了乳化油对咸味强度的影响。在相同的NaCl浓度下，乳状液中盐味的感知强度远高于不含油滴的溶液。低脂乳剂（35重量%油）的咸味比高脂乳剂（70重量%油）的咸味不那么强烈。这表明感官评分取决于油含量。在含有0.9wt%NaCl的高脂肪乳剂的水相中测量的NaCl浓度为2.66wt%。含有0.9wt%NaCl的高脂肪乳剂的感官评分远低于不含油滴的2.66wt%NaCl溶液的感官评分。这些结果表明，在油/水乳状液中的盐味的感知强度的油相增强可能是由于在水相中的NaCl的浓度增加和NaCl的味觉细胞的抑制接触。