Jump to main content
Jump to site search

Issue 2, 2017
Previous Article Next Article

Composite foods: from structure to sensory perception

Author affiliations

Abstract

An understanding of the effect of structural features of foods in terms of specific sensory attributes is necessary to design foods with specific functionalities, such as reduced fat or increased protein content, and increased feeling of satiety or liking. Although the bulk rheological properties of both liquid and solid foods can be related to textural attributes such as thickness and firmness, they do not always correlate to more complex sensory attributes, such as creamy and smooth. These attributes are often a result of different contributions, including lubrication aspects and interactions between food and components present in the oral cavity. In this review, the different contributions for a variety of composite foods, such as dispersions, emulsions and emulsion-filled gels, are discussed. The rheological properties are discussed in relation to specific structural characteristics of the foods, which are then linked to lubrication aspects and sensory perception.

Graphical abstract: Composite foods: from structure to sensory perception

Back to tab navigation

Publication details

The article was received on 23 Jul 2016, accepted on 30 Sep 2016 and first published on 24 Oct 2016


Article type: Review Article
DOI: 10.1039/C6FO01099G
Citation: Food Funct., 2017,8, 481-497
  •   Request permissions

    Composite foods: from structure to sensory perception

    E. Scholten, Food Funct., 2017, 8, 481
    DOI: 10.1039/C6FO01099G

Search articles by author

Spotlight

Advertisements