Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimetics

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.