Dynamics of sensory perception of emulsions throughout eating

A.A.M. Poelman, M. Cochet, I.A.M. Appelqvist and  C.M. Delahunty
CSIRO Food and Nutritional Sciences, Australia

 

Most sensory research is based on single sips/bites and does not take the dynamic nature of eating a portion of food into account. This study explored the dynamics of sensory perception throughout eating, by using a spoon-to-spoon methodology.

Six simple model emulsions (three fat content levels, 2%, 10% and 50%, each with one flavour compound added  (either ethyl hexanoate Ko/w 641 or ethyl butanoate , Ko/w 80)), were evaluated in triplicate by a trained descriptive panel (n=10). One sample consisted of 12 cups of the same formulation, which were rated for sweet taste, fruity flavour and fatty mouthfeel (in-mouth and after swallowing) using a standardised method of assessment, and without palate cleansing between spoons.  

ANOVA showed fat content to significantly discriminate between samples regardless of the flavour compound added; sweet taste and fatty mouthfeel increased, and fruity flavour decreased, with increasing fat content. Differences between samples in sweet taste were significant at all spoonfuls with the exception of the first. Fruity flavour consistently discriminated between the samples until spoon 5.

Repeated measures ANOVA (using spoons as repeated factor) showed that fatty mouthfeel and fatty afterfeel increased throughout consumption, in particular after eight spoonfuls.  A larger increase was observed for 50% fat with ethyl hexanoate than for 50% fat with ethyl butanoate. The 2% and 10% fat samples decreased in sweet taste intensity after the first spoon, but remained constant thereafter. Fruity flavour and fruity aftertaste displayed some variations in perceived intensities, but no systematic increase or decrease throughout eating was observed.

This study showed that sensory perception of emulsions changed throughout eating, perhaps due to residue in the mouth after swallowing, and should be considered when reducing fat content. Opportunities for temporal delivery of fat may be explored as pathway to reduce the fat content without impacting on sensory perception.