hkr.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
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, 377-383 p.Article 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, 377-383 p.
Keyword [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: diva2:617459
Available from: 2013-04-23 Created: 2013-04-23 Last updated: 2014-07-21Bibliographically approved

Open Access in DiVA

No full text

Search in DiVA

By author/editor
Wendin, Karin
In the same journal
Lebensmittel-Wissenschaft + Technologie
Nutrition and Dietetics

Search outside of DiVA

GoogleGoogle Scholar

Total: 240 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf