Sensory assessment of fat content: effect of emulsion and subject characteristics.

@article{Mela1994SensoryAO,
  title={Sensory assessment of fat content: effect of emulsion and subject characteristics.},
  author={David J. Mela and Keith Langley and A Mart{\'i}n},
  journal={Appetite},
  year={1994},
  volume={22 1},
  pages={67-81}
}
This work examines some of the fundamental stimulus properties contributing to the perception and discrimination of fat content in foods. In an initial experiment, oil-in-water (O/W) emulsions were prepared with 0, 5, 10, ..., 40, 45, and 50% sunflower oil (SUN) and homogenized at pressures of 100 and 300 bar. These were rated for "fat content" and "smoothness" on 9-point category scales. There were significant effects of fat concentration and processing pressure. Higher pressures, associated… CONTINUE READING

Similar Papers

Loading similar papers…