caa a22 4500 463156676 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0521-8 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0521-8 The role of rheological behaviour in flavour perception in model oil/water emulsions [Elektronische Daten] [Sara Bayarri, Tolulope Smith, Tracey Hollowood, Joanne Hort] Decreasing the fat content of a food produces changes in a range of physical, chemical and sensory properties that are important in flavour perception. The aim of this paper was to study the role of rheological behaviour in flavour perception in model oil/water emulsions, using a series of samples with different hydroxypropyl methyl cellulose (HPMC) and oil content. The composition of the emulsions was adjusted to deliver iso-release aroma in vivo and to produce samples with the same viscosity in-mouth (measured as the Kokini oral shear stress). The results showed that there was no significant difference in perceived thickness between the three samples providing further evidence that the Kokini oral sheer stress is well correlated with in-mouth thickness. However, there was a significant difference in perceived volatile fruity flavour and sweetness. Samples containing the highest oil content were perceived as significantly less fruity and sweet despite having the same volatile release and in-mouth thickness. Springer-Verlag, 2006 APCI-MS nationallicence Aroma release nationallicence Sweetness perception nationallicence Flavour perception nationallicence Viscosity nationallicence Viscoelastic properties nationallicence Fat nationallicence HPMC nationallicence Bayarri Sara Samworth Flavour Laboratory, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, Loughborough, UK aut Smith Tolulope Samworth Flavour Laboratory, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, Loughborough, UK aut Hollowood Tracey Samworth Flavour Laboratory, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, Loughborough, UK aut Hort Joanne Samworth Flavour Laboratory, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, Loughborough, UK aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 161-168 1438-2377 226:1-2<161 2007 226 217 https://doi.org/10.1007/s00217-006-0521-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0521-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Bayarri Sara Samworth Flavour Laboratory, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, Loughborough, UK aut NATIONALLICENCE 700 1- Smith Tolulope Samworth Flavour Laboratory, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, Loughborough, UK aut NATIONALLICENCE 700 1- Hollowood Tracey Samworth Flavour Laboratory, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, Loughborough, UK aut NATIONALLICENCE 700 1- Hort Joanne Samworth Flavour Laboratory, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, Loughborough, UK aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 161-168 1438-2377 226:1-2<161 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer