Sensory-rheological relationships in instant hot cocoa drinks

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Sensory-rheological relationships in instant hot cocoa drinks. / Folkenberg, Ditte Marie; Bredie, Wender L.P.; Martens, Magni.

In: Journal of Sensory Studies, Vol. 14, No. 2, 01.01.1999, p. 181-195.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Folkenberg, DM, Bredie, WLP & Martens, M 1999, 'Sensory-rheological relationships in instant hot cocoa drinks', Journal of Sensory Studies, vol. 14, no. 2, pp. 181-195. https://doi.org/10.1111/j.1745-459X.1999.tb00111.x

APA

Folkenberg, D. M., Bredie, W. L. P., & Martens, M. (1999). Sensory-rheological relationships in instant hot cocoa drinks. Journal of Sensory Studies, 14(2), 181-195. https://doi.org/10.1111/j.1745-459X.1999.tb00111.x

Vancouver

Folkenberg DM, Bredie WLP, Martens M. Sensory-rheological relationships in instant hot cocoa drinks. Journal of Sensory Studies. 1999 Jan 1;14(2):181-195. https://doi.org/10.1111/j.1745-459X.1999.tb00111.x

Author

Folkenberg, Ditte Marie ; Bredie, Wender L.P. ; Martens, Magni. / Sensory-rheological relationships in instant hot cocoa drinks. In: Journal of Sensory Studies. 1999 ; Vol. 14, No. 2. pp. 181-195.

Bibtex

@article{94685f0fc3e740f3a5e537c8ca65f5fa,
title = "Sensory-rheological relationships in instant hot cocoa drinks",
abstract = "Fourteen samples of instant cocoa drinks with different compositions of main ingredients (cocoa, milk, sugar) and stabilizer content were evaluated by a trained sensory panel. Fifteen sensory attributes concerning appearance, odor, texture and flavor were evaluated with focus on the complex term mouthfeel The sensory properties of the cocoa drinks were related to measured physical, chemical and rheological properties by means of Partial Least Squares Regression. A high positive covariation was revealed between sensory and rheological measured viscosity properties. Mouthfeel in cocoa drinks was found to depend on both viscosity and flavor properties. These findings suggest that in addition to the prevailing ISO definition of mouthfeel, which is limited to a description of tactile characteristics, interaction with flavor may be included. Both stabilizer and main ingredients were shown to have distinct effects on the sensory properties. A consumer test showed a negative correlation between mouthfeel and consumer preference, within the range of cocoa drinks studied.",
author = "Folkenberg, {Ditte Marie} and Bredie, {Wender L.P.} and Magni Martens",
year = "1999",
month = jan,
day = "1",
doi = "10.1111/j.1745-459X.1999.tb00111.x",
language = "English",
volume = "14",
pages = "181--195",
journal = "Journal of Sensory Studies",
issn = "0887-8250",
publisher = "Wiley-Blackwell",
number = "2",

}

RIS

TY - JOUR

T1 - Sensory-rheological relationships in instant hot cocoa drinks

AU - Folkenberg, Ditte Marie

AU - Bredie, Wender L.P.

AU - Martens, Magni

PY - 1999/1/1

Y1 - 1999/1/1

N2 - Fourteen samples of instant cocoa drinks with different compositions of main ingredients (cocoa, milk, sugar) and stabilizer content were evaluated by a trained sensory panel. Fifteen sensory attributes concerning appearance, odor, texture and flavor were evaluated with focus on the complex term mouthfeel The sensory properties of the cocoa drinks were related to measured physical, chemical and rheological properties by means of Partial Least Squares Regression. A high positive covariation was revealed between sensory and rheological measured viscosity properties. Mouthfeel in cocoa drinks was found to depend on both viscosity and flavor properties. These findings suggest that in addition to the prevailing ISO definition of mouthfeel, which is limited to a description of tactile characteristics, interaction with flavor may be included. Both stabilizer and main ingredients were shown to have distinct effects on the sensory properties. A consumer test showed a negative correlation between mouthfeel and consumer preference, within the range of cocoa drinks studied.

AB - Fourteen samples of instant cocoa drinks with different compositions of main ingredients (cocoa, milk, sugar) and stabilizer content were evaluated by a trained sensory panel. Fifteen sensory attributes concerning appearance, odor, texture and flavor were evaluated with focus on the complex term mouthfeel The sensory properties of the cocoa drinks were related to measured physical, chemical and rheological properties by means of Partial Least Squares Regression. A high positive covariation was revealed between sensory and rheological measured viscosity properties. Mouthfeel in cocoa drinks was found to depend on both viscosity and flavor properties. These findings suggest that in addition to the prevailing ISO definition of mouthfeel, which is limited to a description of tactile characteristics, interaction with flavor may be included. Both stabilizer and main ingredients were shown to have distinct effects on the sensory properties. A consumer test showed a negative correlation between mouthfeel and consumer preference, within the range of cocoa drinks studied.

UR - http://www.scopus.com/inward/record.url?scp=0033147833&partnerID=8YFLogxK

U2 - 10.1111/j.1745-459X.1999.tb00111.x

DO - 10.1111/j.1745-459X.1999.tb00111.x

M3 - Journal article

AN - SCOPUS:0033147833

VL - 14

SP - 181

EP - 195

JO - Journal of Sensory Studies

JF - Journal of Sensory Studies

SN - 0887-8250

IS - 2

ER -

ID: 201153252