RELEASE OF ARTIFICIAL CHERRY FLAVOR FROM ICE CREAMS VARYING IN FAT AND FAT REPLACERS |
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| Authors: | SEO-JIN CHUNG,HILDEGARDE HEYMANN,INGOLF U. GRÜ N |
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| Affiliation: | Ewha Woman's University Dept. Food &Nutritional Sciences Rm. 503 11-1 Daehyun-Dong, Seodaemoon-Ku Seoul, Republic of Korea 120-750;Viticulture and Enology 3009 Wickson Hall University of California One Shields Ave. Davis, CA 95616;Food Science 256 Eckles Hall-Stringer Wing University of Missouri Columbia, MO, 65211 |
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| Abstract: | The effect of fat and fat replacers (FR) on the flavor release from cherry ice cream was investigated. Protein based FR, Simplesse ("S") and carbohydrate based FR, Litesse ("L") either partially or completely substituted milk fat in ice cream. Overall and temporal flavor profiles of ice cream during eating were obtained using chemical and sensory analyses. The performance of FR depended on the level of fat it was substituting and the amount of fat present in the ice cream. In the reduced fat ice cream group, both FRs failed to mimic the characteristics of 6% fat ice cream, mainly because of the low retention of cherry flavor. In the full fat ice cream group, the sensory properties of ice cream containing "L" were closer to the full-fat (12%) ice cream than those with "S". The critical flavor volatile compounds that strongly impact the sensory flavor attributes were identified. |
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