In-mouth texture largely determines

In-mouth texture largely determines the acceptability of ice cream, making it a key quality factor. Its perception involves movements of the tongue and other oral structures while the product melts and becomes a smooth, creamy viscous liquid as its temperature increases. Time is therefore an important issue in the sensory perception of ice cream, but has barely been considered in ice cream evaluation. In the present work, six ice cream samples with very different textures, formulated with milk, cream, egg, and hydrocolloids, were analysed by the Temporal Dominance of Sensations (TDS) method. Iciness, coldness, creaminess, roughness, gumminess, and mouth coating were assessed. Hydrocolloids (and cream or egg to a lesser extent) modulated the temporal perception of ice cream attributes, reducing the first impact of sensations such as iciness and coldness. They also favoured an early perception of creaminess. Dynamic perception techniques combined with consumer sensory description by CATA (Check-all-that-apply) and liking scoring techniques gave a better understanding of which attributes drive consumer liking in relation to ice cream consumption.

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In-mouth texture largely determines the acceptability of ice cream making it, a key quality factor. Its perception involves. Movements of the tongue and other oral structures while the product melts and becomes, a smooth creamy viscous liquid as. Its temperature increases. Time is therefore an important issue in the sensory perception of, ice creamIn-mouth texture largely determines the acceptability of ice cream making it, a key quality factor. Its perception involves. Movements of the tongue and other oral structures while the product melts and becomes, a smooth creamy viscous liquid as. Its temperature increases. Time is therefore an important issue in the sensory perception of, ice creamBut has barely been considered in ice cream evaluation. In the, present work six ice cream samples with very different. Textures formulated with milk,,,,, cream egg and hydrocolloids were analysed by the Temporal Dominance of Sensations (TDS). Method. Iciness coldness creaminess,,,,, roughness gumminess and mouth coating were assessed.Hydrocolloids (and cream or egg to a lesser extent) modulated the temporal perception of ice, cream attributes reducing. The first impact of sensations such as iciness and coldness. They also favoured an early perception of creaminess.Dynamic perception techniques combined with consumer sensory description by CATA (Check-all-that-apply) and liking scoring. Techniques gave a better understanding of which attributes drive consumer liking in relation to ice cream consumption.
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