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    • University of Missouri-Columbia
    • Graduate School - MU Theses and Dissertations (MU)
    • Theses and Dissertations (MU)
    • Dissertations (MU)
    • 2006 Dissertations (MU)
    • 2006 MU dissertations - Freely available online
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    Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimetics

    Liou, Bo-Kang, 1973-
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    [PDF] research.pdf (2.245Mb)
    Date
    2006
    Format
    Thesis
    Metadata
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    Abstract
    The objective of this study was to understand the release behavior of five strawberry flavor compounds in ice cream with fat mimetics, and to reformulated low-fat ice cream with Simplesse(R) to match the flavor profile of full-fat ice cream. FuraneolTM was perceived more strongly in full-fat ice cream, while cis-3-hexen-1-ol, [alpha]- ionone, [gamma]-undecalactone and ethyl-3-methyl-3-phenylglycidate were perceived more strongly in low-fat ice cream. However, ice creams with Simplesse(R) and full-fat ice cream had similar sensory characteristics. Cooked sugar flavor, sweetness and their aftertastes were determinants for the degree of taste similarity with full-fat ice cream. The reformulated product, which was the closest in sensory characteristics to full-fat ice cream, was either the one in which the concentration of [gamma] undecalactone was decreased individually by 25% or the product, in which [gamma] undecalactone and cis-hexen-1-ol were decreased by 25%. No significant differences for consumer test between the reformulated products and full-fat ice cream.
    URI
    https://doi.org/10.32469/10355/4497
    https://hdl.handle.net/10355/4497
    Degree
    Ph. D.
    Thesis Department
    Food science (MU)
    Rights
    OpenAccess.
    Collections
    • 2006 MU dissertations - Freely available online
    • Food Science electronic theses and dissertations (MU)

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