TASTE INTENSITIES OF OIL‐IN‐WATER EMULSIONS WITH VARYING FAT CONTENT
KATY L. METCALF, Zata Vickers
Journal of Sensory Studies
Abstract
ABSTRACT The objective of this study was to determine the effect fat has on the intensity of sweet, salty, sour, bitter and umami tastes in oil‐in‐water emulsions. The first experiment used two levels of fat (9% and 17% in oil‐in‐water emulsions) and two intensities of each taste (high and low). We compared the taste intensities of these emulsions to the intensities of oil‐free samples with equal total volume, and to oil free samples of the same aqueous taste compound concentrations. Because of potential confusion between taste intensity and viscosity, we repeated the experiment, having panelists rate both thickness and taste intensity. Diluting with oil, compared to diluting with water, decreased bitterness, but increased the intensity of salty, sweet, sour and umami tastes. When compared to samples with equal aqueous taste compound concentrations, fat suppressed bitterness, but had no effect on the other tastes.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
fat increased salty taste intensity
“Diluting with oil, compared to diluting with water, decreased bitterness, but increased the intensity of salty, sweet, sour and umami tastes.”
fat increased sweet taste intensity
“Diluting with oil, compared to diluting with water, decreased bitterness, but increased the intensity of salty, sweet, sour and umami tastes.”
fat increased sour taste intensity
“Diluting with oil, compared to diluting with water, decreased bitterness, but increased the intensity of salty, sweet, sour and umami tastes.”