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

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 (n = 10 × 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 lemo

SUBMITTER: Greis M 

PROVIDER: S-EPMC9319920 | biostudies-literature | 2022 Jul

REPOSITORIES: biostudies-literature