Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches

• Published in: European food research & technology Vol. 249; no. 7; pp. 1925 - 1933
• Main Authors: Khalilian-Movahhed, Mohammad, Mohebbi, Mohebbat, Tournier, Carole, Sinding, Charlotte
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.07.2023; Springer Nature B.V; Springer Verlag (Germany)
• Subjects: Agriculture; Analytical Chemistry; Aroma; Biochemistry, Molecular Biology; Biotechnology; Carrageenan; Carrageenans; Chemistry; Chemistry and Materials Science; Cognitive ability; Compression; Food and Nutrition; Food Science; Forestry; Fragmentation; Gelatin; Gels; Hardness; Life Sciences; Limonene; Mathematical models; Mechanical properties; Melting; Modulus of elasticity; Original Paper; Parameters; Perception; Sensory evaluation; Sucrose; Taste; Texture; Young’s modulus; Flavor–texture interaction; Gelatin; Sensory evaluation; Kappa carrageenan; flavor-texture interaction; kappa carrageenan; young's modulus; sensory evaluation; gelatin
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-023-04265-2

The effect of taste and aroma on texture perception was explored in model gels. The samples were composed of two types of gels (gelatin and kappa carrageenan), one aroma (limonene 0 and 0.2% w/v), and one tastant (sucrose 0 and 10% w/v). Twenty-two panelists evaluated three oral texture attributes (hardness, fragmentation, and melting), while the uniaxial compression test characterized the instrumental texture parameters (Young’s modulus and positive peak force). The results of texture perception showed that gelatin was perceived as harder than kappa carrageenan. Sucrose reduced hardness perception in kappa carrageenan while it increased it in gelatin. Sucrose increased melting perception but did not change the hardness and fragmentation perception in kappa carrageenan. Fragmentation perception was not changed by addition of sugar or limonene. Gelatin had a higher positive peak force than the kappa carrageenan, but Young's modulus in kappa carrageenan was higher than gelatin. Some sensory results were explained by matrix interactions. However, some sensory texture results were not explained by the instrumental parameters which gives the possibility of a cognitive relationship in taste–texture interaction.