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Release of artificial cherry flavor from ice creams varying in fat and fat replacers

Title
Release of artificial cherry flavor from ice creams varying in fat and fat replacers
Authors
Chung S.-J.Heymann H.Grun I.U.
Ewha Authors
정서진
SCOPUS Author ID
정서진scopus
Issue Date
2004
Journal Title
Journal of Sensory Studies
ISSN
0887-8250JCR Link
Citation
vol. 19, no. 3, pp. 211 - 236
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
The effect of fat and fat replacers (FR) on the flavor release from cherry ice cream was investigated. Protein based FR, Simplesse ("S") and carbohydrate based FR, Litesse ("L") either partially or completely substituted milk fat in ice cream. Overall and temporal flavor profiles of ice cream during eating were obtained using chemical and sensory analyses. The performance of FR depended on the level of fat it was substituting and the amount of fat present in the ice cream. In the reduced fat ice cream group, both FRs failed to mimic the characteristics of 6% fat ice cream, mainly because of the low retention of cherry flavor. In the full fat ice cream group, the sensory properties of ice cream containing "L" were closer to the full-fat (12%) ice cream than those with "S". The critical flavor volatile compounds that strongly impact the sensory flavor attributes were identified.
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신산업융합대학 > 식품영양학과 > Journal papers
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