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Issue 12, 2012
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Multimodal mechanisms of food creaminess sensation

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Abstract

In this work, the sensory creaminess of a set of four viscosity-matched fluid foods (single cream, evaporated milk, corn starch solution, and corn starch solution containing long chain free fatty acids) was tested by a panel of 16 assessors via controlled sensation mechanisms of smell only, taste only, taste and tactile, and integrated multimodal. It was found that all sensation channels were able to discriminate between creamy and non-creamy foods, but only the multimodal method gave creaminess ratings in agreement with the samples' fat content. Results from this study show that the presence of long chain free fatty acids has no influence on creaminess perception. It is certain that food creaminess is not a primary sensory property but an integrated sensory perception (or sensory experience) derived from combined sensations of visual, olfactory, gustatory, and tactile cues. Creamy colour, milky flavour, and smooth texture are probably the most important sensory features of food creaminess.

Graphical abstract: Multimodal mechanisms of food creaminess sensation

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Article information


Submitted
25 May 2012
Accepted
05 Aug 2012
First published
24 Aug 2012

Food Funct., 2012,3, 1265-1270
Article type
Paper

Multimodal mechanisms of food creaminess sensation

J. Chen and L. Eaton, Food Funct., 2012, 3, 1265 DOI: 10.1039/C2FO30116D

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