Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses
2009
Saint-Eve, Anne | Lauverjat, Clémentine | Magnan, Céline | Déléris, Isabelle | Souchon, Isabelle
To better understand which composition levers are available to reduce salt content in food without altering flavour perception, this paper aimed at quantifying the impact of texture and composition (salt, fat and dry matter) of a model cheese: (i) on salt and flavour perception, and; (ii) on profile texture and flavour release. Variations of salt, fat and dry matter highly influenced texture perception and instrumental texture parameters. Differences in aroma release and olfactory perception (“blue cheese” odour perception) between different model cheeses were highlighted when salt and fat content varied. However, a major result of this study showed that salty perception was not influenced by texture characteristics of model cheeses. Furthermore, olfactory perception modified texture perception but only for model cheeses with low fat and low-dry matter contents. Variations in salt content and sensory interactions therefore seem to have a greater impact on products with low fat content than on those with high-fat content.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library