How hydrocolloids affect the temporal oral perception of ice cream
In-mouth texture largely determines the acceptability of ice cream, making it a key quality factor. Its perception involves movements of the tongue and other oral structures while the product melts and becomes a smooth, creamy viscous liquid as its temperature increases. Time is therefore an important issue in the sensory perception of ice cream, but has barely been considered in ice cream evaluation. In the present work, six ice cream samples with very different textures, formulated with milk, cream, egg, and hydrocolloids, were analysed by the Temporal Dominance of Sensations (TDS) method. Iciness, coldness, creaminess, roughness, gumminess, and mouth coating were assessed. Hydrocolloids (and cream or egg to a lesser extent) modulated the temporal perception of ice cream attributes, reducing the first impact of sensations such as iciness and coldness. They also favoured an early perception of creaminess. Dynamic perception techniques combined with consumer sensory description by CATA (Check-all-that-apply) and liking scoring techniques gave a better understanding of which attributes drive consumer liking in relation to ice cream consumption.
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Elsevier BV
2014-05
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Subjects: | Ice cream, Stabilizers, Sensory attributes, Temporal Dominance of Sensation, |
Online Access: | http://hdl.handle.net/10261/333541 |
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dig-iata-es-10261-3335412023-08-18T11:40:03Z How hydrocolloids affect the temporal oral perception of ice cream Varela, Paula Pintor, Aurora Fiszman, Susana Ministerio de Economía y Competitividad (España) Ice cream Stabilizers Sensory attributes Temporal Dominance of Sensation In-mouth texture largely determines the acceptability of ice cream, making it a key quality factor. Its perception involves movements of the tongue and other oral structures while the product melts and becomes a smooth, creamy viscous liquid as its temperature increases. Time is therefore an important issue in the sensory perception of ice cream, but has barely been considered in ice cream evaluation. In the present work, six ice cream samples with very different textures, formulated with milk, cream, egg, and hydrocolloids, were analysed by the Temporal Dominance of Sensations (TDS) method. Iciness, coldness, creaminess, roughness, gumminess, and mouth coating were assessed. Hydrocolloids (and cream or egg to a lesser extent) modulated the temporal perception of ice cream attributes, reducing the first impact of sensations such as iciness and coldness. They also favoured an early perception of creaminess. Dynamic perception techniques combined with consumer sensory description by CATA (Check-all-that-apply) and liking scoring techniques gave a better understanding of which attributes drive consumer liking in relation to ice cream consumption. This work has received support from the Spanish Ministry of the Economy and Competitiveness (MINECO) through Project AGL2012-36753-C02-01. Paula Varela is grateful for a MINECO Juan de la Cierva postdoctoral contract. Mary Georgina Hardinge assisted with the translation and corrected the English text. 2023-08-18T11:40:03Z 2023-08-18T11:40:03Z 2014-05 2023-08-18T11:40:03Z artículo doi: 10.1016/j.foodhyd.2013.10.005 issn: 0268-005X e-issn: 1873-7137 Food Hydrocolloids 36: 220-228 (2014) http://hdl.handle.net/10261/333541 http://dx.doi.org/10.1016/j.foodhyd.2013.10.005 Sí none Elsevier BV |
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Ice cream Stabilizers Sensory attributes Temporal Dominance of Sensation Ice cream Stabilizers Sensory attributes Temporal Dominance of Sensation |
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Ice cream Stabilizers Sensory attributes Temporal Dominance of Sensation Ice cream Stabilizers Sensory attributes Temporal Dominance of Sensation Varela, Paula Pintor, Aurora Fiszman, Susana How hydrocolloids affect the temporal oral perception of ice cream |
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In-mouth texture largely determines the acceptability of ice cream, making it a key quality factor. Its perception involves movements of the tongue and other oral structures while the product melts and becomes a smooth, creamy viscous liquid as its temperature increases. Time is therefore an important issue in the sensory perception of ice cream, but has barely been considered in ice cream evaluation. In the present work, six ice cream samples with very different textures, formulated with milk, cream, egg, and hydrocolloids, were analysed by the Temporal Dominance of Sensations (TDS) method. Iciness, coldness, creaminess, roughness, gumminess, and mouth coating were assessed. Hydrocolloids (and cream or egg to a lesser extent) modulated the temporal perception of ice cream attributes, reducing the first impact of sensations such as iciness and coldness. They also favoured an early perception of creaminess. Dynamic perception techniques combined with consumer sensory description by CATA (Check-all-that-apply) and liking scoring techniques gave a better understanding of which attributes drive consumer liking in relation to ice cream consumption. |
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Ministerio de Economía y Competitividad (España) |
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Ministerio de Economía y Competitividad (España) Varela, Paula Pintor, Aurora Fiszman, Susana |
format |
artículo |
topic_facet |
Ice cream Stabilizers Sensory attributes Temporal Dominance of Sensation |
author |
Varela, Paula Pintor, Aurora Fiszman, Susana |
author_sort |
Varela, Paula |
title |
How hydrocolloids affect the temporal oral perception of ice cream |
title_short |
How hydrocolloids affect the temporal oral perception of ice cream |
title_full |
How hydrocolloids affect the temporal oral perception of ice cream |
title_fullStr |
How hydrocolloids affect the temporal oral perception of ice cream |
title_full_unstemmed |
How hydrocolloids affect the temporal oral perception of ice cream |
title_sort |
how hydrocolloids affect the temporal oral perception of ice cream |
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Elsevier BV |
publishDate |
2014-05 |
url |
http://hdl.handle.net/10261/333541 |
work_keys_str_mv |
AT varelapaula howhydrocolloidsaffectthetemporaloralperceptionoficecream AT pintoraurora howhydrocolloidsaffectthetemporaloralperceptionoficecream AT fiszmansusana howhydrocolloidsaffectthetemporaloralperceptionoficecream |
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