{"title":"Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses","authors":"Fuyumi Horie , Mio Kamei , Misaki Nishibe , Yukino Ogawa , Masako Tanibuchi , Naomi Gotow , Naomi Oyama-Okubo , Kaoru Kohyama , Tatsu Kobayakawa , Yuko Kusakabe","doi":"10.1016/j.foodqual.2024.105121","DOIUrl":null,"url":null,"abstract":"<div><p>Sensory appeal is lost in pureed food compared to non-pureed food. This study aimed to investigate the differences in the availability of flavor (aroma and taste) compounds, texture, and flavor intensity between pureed food and non-pureed foods. We prepared samples consisting of food domains with different flavors: two three-layered foods as non-pureed food models and a mixture of layers as a pureed food model. The release of volatile and taste compounds and textural properties of the samples were analyzed using analytical instruments. We also conducted time–intensity analysis to measure the perceived flavor intensity, with simultaneous recording of eating behaviors. The total amount of released volatile compounds was decreased in pureed food; however, the release profile differed depending on the variety of volatile compounds. The release of taste compounds was decreased in pureed food. A compression test showed that the mixture sample was easily deformed with low stress. In the sensory analysis, the perceived flavor intensity of pureed food was lower than that of non-pureed foods. Mastication patterns were changed when consuming pureed food due to its soft texture, which was related to the reduced flavor intensity. Our results suggest that reductions in flavor intensity in pureed food were induced by changes in flavor release and mastication patterns caused by pureeing.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":null,"pages":null},"PeriodicalIF":4.9000,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Preference","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0950329324000235","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Sensory appeal is lost in pureed food compared to non-pureed food. This study aimed to investigate the differences in the availability of flavor (aroma and taste) compounds, texture, and flavor intensity between pureed food and non-pureed foods. We prepared samples consisting of food domains with different flavors: two three-layered foods as non-pureed food models and a mixture of layers as a pureed food model. The release of volatile and taste compounds and textural properties of the samples were analyzed using analytical instruments. We also conducted time–intensity analysis to measure the perceived flavor intensity, with simultaneous recording of eating behaviors. The total amount of released volatile compounds was decreased in pureed food; however, the release profile differed depending on the variety of volatile compounds. The release of taste compounds was decreased in pureed food. A compression test showed that the mixture sample was easily deformed with low stress. In the sensory analysis, the perceived flavor intensity of pureed food was lower than that of non-pureed foods. Mastication patterns were changed when consuming pureed food due to its soft texture, which was related to the reduced flavor intensity. Our results suggest that reductions in flavor intensity in pureed food were induced by changes in flavor release and mastication patterns caused by pureeing.
期刊介绍:
Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.