What is mouthfeel? sensory-rheological relationships in instant hot cocoa drinks

Research output: Contribution to journalJournal articlepeer-review

Standard

What is mouthfeel? sensory-rheological relationships in instant hot cocoa drinks. / Folkenberg, D. M.; Bredie, W. L. P.; Martens, M.

In: Journal of Sensory Studies, Vol. 14, 1999, p. 181-195.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Folkenberg, DM, Bredie, WLP & Martens, M 1999, 'What is mouthfeel? sensory-rheological relationships in instant hot cocoa drinks', Journal of Sensory Studies, vol. 14, 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). What is mouthfeel? sensory-rheological relationships in instant hot cocoa drinks. Journal of Sensory Studies, 14, 181-195. https://doi.org/10.1111/j.1745-459X.1999.tb00111.x

Vancouver

Folkenberg DM, Bredie WLP, Martens M. What is mouthfeel? sensory-rheological relationships in instant hot cocoa drinks. Journal of Sensory Studies. 1999;14:181-195. https://doi.org/10.1111/j.1745-459X.1999.tb00111.x

Author

Folkenberg, D. M. ; Bredie, W. L. P. ; Martens, M. / What is mouthfeel? sensory-rheological relationships in instant hot cocoa drinks. In: Journal of Sensory Studies. 1999 ; Vol. 14. pp. 181-195.

Bibtex

@article{30cac640a1b911ddb6ae000ea68e967b,
title = "What is mouthfeel? 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, {D. M.} and Bredie, {W. L. P.} and M. Martens",
year = "1999",
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",

}

RIS

TY - JOUR

T1 - What is mouthfeel? sensory-rheological relationships in instant hot cocoa drinks

AU - Folkenberg, D. M.

AU - Bredie, W. L. P.

AU - Martens, M.

PY - 1999

Y1 - 1999

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.

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

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

M3 - Journal article

VL - 14

SP - 181

EP - 195

JO - Journal of Sensory Studies

JF - Journal of Sensory Studies

SN - 0887-8250

ER -

ID: 7749879