A study on texture–taste–aroma interactions: Physico-chemical and cognitive mechanisms

• Published in: International dairy journal Vol. 19; no. 8; pp. 450 - 458
• Main Authors: Tournier, C., Sulmont-Rossé, C., Sémon, E., Vignon, A., Issanchou, S., Guichard, E.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.08.2009; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Agricultural sciences; Biological and medical sciences; cognition; custards; Food industries; Fundamental and applied biological sciences. Psychology; Life Sciences; Milk and cheese industries. Ice creams; odors; perceptions (cognitive); physicochemical properties; sensory properties; taste; texture; Taste; Aroma; Texture; Interaction; Mechanism; Dairy industry; PHYSICO-CHEMICAL AND COGNITIVE MECHANISMS; TASTE; TEXTURE; AROMA INTERACTIONS

Texture–taste, texture–aroma and aroma–taste interactions were examined in custard desserts varying in viscosity (at identical composition), sucrose level and aroma nature. All reciprocal interactions were investigated, with each binary interaction addressed through an independent sensory study. Rhe...