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

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

Please use this identifier to cite or link to this item: http://hdl.handle.net/10355/4497

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dc.contributor.advisor Gruen, Ingolf en
dc.contributor.author Liou, Bo-Kang, 1973- en_US
dc.date.accessioned 2010-01-12T17:08:34Z
dc.date.available 2010-01-12T17:08:34Z
dc.date.issued 2006 en_US
dc.date.submitted 2006 Fall en
dc.identifier.other LiouB-120806-D5639 en_US
dc.identifier.uri http://hdl.handle.net/10355/4497
dc.description The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. en_US
dc.description Title from title screen of research.pdf file (viewed on August 3, 2007) en_US
dc.description Vita. en_US
dc.description Includes bibliographical references. en_US
dc.description Thesis (Ph. D.) University of Missouri-Columbia 2006. en_US
dc.description Dissertations, Academic -- University of Missouri--Columbia -- Food science. en_US
dc.description.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® 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® 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. en_US
dc.language.iso en_US en_US
dc.publisher University of Missouri--Columbia en_US
dc.subject.lcsh Ice cream, ices, etc en_US
dc.subject.lcsh Flavoring essences en_US
dc.subject.lcsh Food -- Sensory evaluation en_US
dc.title Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimetics en_US
dc.type Thesis en_US
thesis.degree.discipline Food science en_US
thesis.degree.grantor University of Missouri--Columbia en_US
thesis.degree.name Ph. D. en_US
thesis.degree.level Doctoral en_US
dc.identifier.merlin .b59271826 en_US
dc.identifier.oclc 162178841 en_US
dc.relation.ispartofcommunity University of Missouri-Columbia. Graduate School. Theses and Dissertations. Dissertations. 2006 Dissertations
dc.relation.ispartofcollection 2006 Freely available dissertations (MU)


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