Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

• Published in: Food quality and preference Vol. 16; no. 2; pp. 163 - 170
• Main Authors: Weenen, H., Jellema, R.H., de Wijk, R.A.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.03.2005; Elsevier
• Subjects: acceptance; Biological and medical sciences; creaminess; Creamy; Food industries; foods; Fundamental and applied biological sciences. Psychology; General aspects; least-squares regression; liquid; Methods of analysis, processing and quality control, regulation, standards; Mouthfeel; perception; PLS; semi-solids; Taste/flavour; Texture; Mouthfeel; Taste/flavour; Creamy; Texture; PLS; Custard; Mayonnaise; Sauce; Taste; Flavor
• ISSN: 0950-3293; 1873-6343
• DOI: 10.1016/j.foodqual.2004.04.008

The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is generally well correlated with consumer preference. Texture attributes which were found to contribute positively to creamy mouthfeel included thick, airy, smooth and fatty mouth- or afterfeel, negative contributions were found for rough, heterogeneous, grainy and melting mouth- or afterfeel. Odour (assessed before ingestion) and non-texture trigeminal attributes had little or no effect on creamy mouthfeel, taste/flavour attributes (assessed while the product is in the mouth) did affect creamy mouthfeel, in some cases positively (caramel flavour) and in some cases negatively (broth and cheese flavour). The use of noseclips or the addition of a flavouring substance, confirmed that olfactory cues and/or intranasal sensations have an effect on creamy mouthfeel.