Influence of texture on the temporal perception of sweetness of gelled systems
Influence of texture on the temporal perception of sweetness of gelled systems
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DOI：
10.1016/j.foodres.2007.03.003
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发表时间：
2007-01-01
影响因子：
8.1
通讯作者：
Costell, E.
中科院分区：
文献类型：
--
作者：
Bayarri, S.;Rivas, I.;Costell, E.
这项工作的目的是通过时间强度测试来研究两种具有不同机械性能的水胶体胶凝系统（卡帕角叉菜胶和结冷胶）的质地如何通过时间强度测试影响甜味的时间感知。结果表明，水胶体凝胶甜味时间感知的不同方面与其机械性能以不同方式相关。最大甜度强度与破坏网络所需的变形量及其抗变形能力密切相关。同时抗破裂性也是影响强度下降率变化的重要因素。达到最大甜味强度所需的时间仅取决于甜味剂浓度。 (c) 2007 Elsevier Ltd. 保留所有权利。
The aim of this work was to study how the texture of two hydrocolloid gelled systems with different mechanical properties - kappa-carrageenan and gellan gum - sweetened with two sweeteners with different sweetening power - sucrose and aspartame - influence the temporal perception of sweetness using a time-intensity test. The results show that the different aspects of temporal perception of sweetness of hydrocolloid gels were related to their mechanical properties in different ways. Maximum sweetness intensity was closely related to the amount of deformation required to break the network and with its resistance to deformation. Meanwhile resistance to rupture was also an important factor influencing the variation in the rate of intensity decrease. The time needed to reach maximum sweetness intensity was only dependent on sweetener concentration. (c) 2007 Elsevier Ltd. All rights reserved.