Sensory perception of fat in milk

被引:84
|
作者
Frost, MB [1 ]
Dijksterhuis, G [1 ]
Martens, M [1 ]
机构
[1] Royal Vet & Agr Univ, Dept Dairy & Food Sci, Sensory Sci Grp, DK-1958 Frederiksberg C, Denmark
关键词
milk; fats; lipids; sensory analysis; multivariate data analysis; partial least square regression (PLSR); fattiness perception; fat substitutes; thickening agent; whitening agent; cream aroma; homogenisation;
D O I
10.1016/S0950-3293(01)00018-0
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The sensory properties of fat in milk were examined by sensory descriptive analysis. To date, no single food additive has been completely successful in mimicking the sensory properties of fat in milk. This experiment investigated the effects of various factors and combinations thereof on sensory properties and perceived fattiness of milk, and compared them to the actual fat content (0.1; 1.3 and 3.5% fat milk was used). The other factors studied were the addition of thickener, whitener, cream aroma and homogenisation. Multivariate data analytical methods (Partial Least Squares Regression) were applied for analysis of the data. The three former additional factors contributed significantly to perceived fattiness of the milk, and homogenisation had a small but not significant effect. It was shown that a combination of thickener, whitener and cream aroma in 0.1% fat milk was approximately successful in mimicking sensory properties of 1.3% fat milk. (C) 2001 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:327 / 336
页数:10
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