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Fat content and homogenization effects on flavour and texture of mayonnaise with added aroma
Uppsala University, Dept of Domestic Sciences.ORCID iD: 0000-0002-7249-2628
1999 (English)In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 32, no 6, p. 377-383Article in journal (Refereed) Published
Abstract [en]

The influence of fat content (700 and 820 g/kg) and homogenization on the texture and flavour of mayonnaise with added citral (semi-polar) or pyroligneous acid (polar) was investigated. The quality of mayonnaise was described by sensory descriptive profiling. Mayonnaise containing 820 g fat/kg had the highest intensity of sour smell, sour taste, thickness and fattiness. Increased fat content, from 700 to 820 g/kg, did not significantly affect the perception of smoke flavour due to pyroligneous acid, or lemon flavour due to citral. Homogenization increased sweetness and whiteness, and depressed thickness and fattiness in mayonnaises with added pyroligneous acid.

Place, publisher, year, edition, pages
1999. Vol. 32, no 6, p. 377-383
Keywords [en]
mayonnaise, sensory, homogenisation, aroma compounds
National Category
Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:hkr:diva-10413ISI: 000082852500009OAI: oai:DiVA.org:hkr-10413DiVA, id: diva2:617459
Available from: 2013-04-23 Created: 2013-04-23 Last updated: 2017-12-06Bibliographically approved

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Wendin, Karin

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