Perceived Flavor Intensity Research Articles

VOLATILE FLAVOR COMPOUNDS AFFECTING CONSUMER ACCEPTABILITY OF KIWIFRUIT

ABSTRACTSensory research on kiwifruit has shown that specific sugars and acids, and volatile flavor compounds have causative effects on “sweet” and “acid” aroma and flavor attributes. New Zealand consumers (n = 162) assessed the perceived flavor intensity and acceptability of three volatile flavor compounds (ethyl butanoate, E‐2‐hexenal and hexanal) at varying levels in a model base solution. Increasing levels of ethyl butanoate positively affected all the acceptability attributes (“overall liking,”“liking of aroma,”“liking of flavor”) as well as increased the perceived intensity of “kiwifruit aroma” and “kiwifruit flavor.” Increasing levels of E‐2‐hexenal negatively affected all the acceptability attributes but increased the perceived intensity of “kiwifruit aroma” and “acid flavor.” An increase in hexanal increased perceived intensity of “kiwifruit aroma.” Ethyl butanoate and E‐2‐hexenel at the levels tested had the most prominent effects on consumer perceived intensity and acceptability of the “kiwifruit flavor.”

Prediction of flavour intensity of blackcurrant (Ribes nigrum L.) drinks from compositional data on fruit concentrates by partial least squares regression

SummaryConcentration of fruit juice by reduced pressure distillation causes substantial loss of volatile components, and produces new less‐volatile flavour compounds which affect the flavour of drinks prepared from the resulting concentrate. Free‐choice profiling indicated that blackcurrant drinks could be classified into three groups, depending mainly on the extent of processing. the flavour intensity of a series of drinks prepared from blackcurrant concentrate was measured by sensory analysis using magnitude estimation, and 214 volatile components of the concentrates were quantified by capillary gas chromatography. Partial least squares regression was successful in modelling the perceived flavour intensity of the drinks from gas chromatographic data on concentrate composition.

The effect of color on perceived flavor intensity and acceptance of chicken bouillon and chocolate pudding in young and elderly adults

The effect of color on perceived flavor intensity and acceptance of a chicken bouillon and chocolate pudding food system was studied in 29 young (mean = 28 ± 3 years) and 28 elderly (mean = 74 ± 7 years) adults. Samples of chicken bouillon and chocolate pudding, which varied in color intensity, were presented to the participants in monadic and random order. Each sample was tasted and rated for perceived flavor intensity and acceptance using visual analog scales of 100mm lengths with descriptors anchored at both ends. In chicken bouillon, color significantly affected ratings for intensity of overall flavor (F = 3.26, p = 0.043) and acceptance of appearance (F = 19.31, p < 0.001) in the young adults only. In chocolate pudding, color significantly affected acceptance of appearance in the young (F = 20.97, p < 0.001) and to a lesser degree in the elderly adults (F = 2.924, p = 0.059). The results show that, under the conditions of this experiment, color appears to have more effect on the acceptance and appearance and less on the overall flavor intensity of the foods tasted.

EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION, PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT‐FLAVORED BEVERAGES AND CAKE

ABSTRACTFour experiments were conducted to assess the effect of food color on flavor identification of noncarbonated beverages and to assess the interactive effect of food color and flavor levels on the perceived flavor intensity and hedonic quality of beverages and cake. Results showed that color masking dramatically decreased flavor identification of fruit‐flavored beverages, while atypical colors induced incorrect flavor responses that were characteristically associated with the atypical color. In addition, the color level of beverages had significant effects on their overall acceptability, acceptability of color and of flavor, as well as on flavor intensity. The same results were shown with cake samples, with the exception that a significant interaction of color and flavor level was observed on overall acceptability. Correlational analysis on the subjective dimensions showed that the overall acceptability of both the beverage and cake products was more closely associated with ratings of flavor acceptability than with ratings of color acceptability. In addition, a test of the effect of colorant safety information showed that such information did not decrease any aspect of a product's acceptability.