Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach.

Abstract

Reducing the fat content of potato chips can negatively affect the overall perception of taste and texture. However, incorporating flavor can help mitigate negative effects. To measure and understand these changes, a technique describing the consumption experience must be used. The impact of low fat content and the presence of ham flavor in the formulation of potato chips were studied in relation to the dynamics of sensations perceived during consumption and, additionally, related to the hedonic aspects of these products. Three different varieties of commercially available potato chips, classical salted potato chips (PC-C), light (low fat content) potato chips (PC-L), and ham-flavored potato chips (PC-H) were analyzed by multiple-intake Temporal Dominance of Sensations (TDS) sessions, showing the differences among PC-C, PC-L, and PC-H. Moreover, acceptability and purchase intention were also considered. The results showed that the lower fat content in the potato chips had a great impact on temporal dominance of texture attributes, while the presence of ham flavor in the formulation greatly modified the temporal dominance of flavor sensations during consumption with no effect on acceptability. Multiple intake TDS is a suitable method to reveal how modifications of formulation and composition of potato chips to get healthier or different versions affects consumers dynamic sensory perception and how it is related to preferences. This article is protected by copyright. All rights reserved.