The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods

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dc.contributor.author Greis, Maija
dc.contributor.author Kukkonen, Roosa
dc.contributor.author Lampi, Anna-Maija
dc.contributor.author Seppä, Laila
dc.contributor.author Partanen, Riitta
dc.contributor.author Sandell, Mari
dc.date.accessioned 2022-07-25T16:32:32Z
dc.date.available 2022-07-25T16:32:32Z
dc.date.issued 2022-07-08
dc.identifier.citation Greis, M.; Kukkonen, R.; Lampi, A.-M.; Seppä, L.; Partanen, R.; Sandell, M. The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods. Foods 2022, 11, 2030.
dc.identifier.uri http://hdl.handle.net/10138/346410
dc.description.abstract The application of cross-modal interaction is a potential strategy to tackle the challenges related to poor sensory properties, such as thin mouthfeel, in plant-based yogurts. Thus, we aim to study the influence of aroma compounds possibly congruent with sweetness on the perceived sensory profile. Descriptive analysis and temporal dominance of sensations (<i>n</i> = 10 &times; 4) with a trained panel were conducted with and without a nose clip. One unflavored sample and samples flavored with either lemon or vanilla aromas were included (vanilla; 0.05%; 0.1%; lemon: 0.025%; 0.05%). Odor intensity, thick, sticky, and melting sensation, sweetness, and grain-like flavor were evaluated on an unstructured 10-cm line scale with anchors and reference samples. The results demonstrate how vanilla and lemon aromas suppressed grain-like flavor and enhanced odor intensity and sweetness. The following order was detected among samples in perceived sweetness intensity: unflavored &lt; lemon &lt; vanilla. The two sessions with and without nose clip differed statistically in sweetness, highlighting that the aromas impacted the perceived sweetness but not the mouthfeel in vanilla samples. The study suggests that congruent aromas could modify the perceived sweetness in plant-based yogurts; however, aroma or perceived sweetness does not impact the mouthfeel in plant-based yogurts. While the odor&ndash;taste interaction in such products is evident, the study highlights that aroma compounds alone do not modify mouthfeel.
dc.publisher Multidisciplinary Digital Publishing Institute
dc.title The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods
dc.date.updated 2022-07-25T16:32:33Z
dc.type.uri http://purl.org/eprint/entityType/JournalArticle
dc.type.uri http://purl.org/eprint/entityType/Expression
dc.type.uri http://purl.org/eprint/entityType/Expression

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