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Fat Content and Homogenization Effects on Flavour and Texture of Mayonnaise with Added Aroma

Authors
Journal
LWT - Food Science and Technology
0023-6438
Publisher
Elsevier
Publication Date
Volume
32
Issue
6
Identifiers
DOI: 10.1006/fstl.1999.0562
Keywords
  • Mayonnaise
  • Sensory
  • Homogenisation
  • Aroma Compounds

Abstract

Abstract The influence of fat content (700 and 820 g/kg) and homogenization on the texture and flavour of mayonnaise with added citral (semi-polar) or pyroligneous acid (polar) was investigated. The quality of mayonnaise was described by sensory descriptive profiling. Mayonnaise containing 820 g fat/kg had the highest intensity of sour smell, sour taste, thickness and fattiness. Increased fat content, from 700 to 820 g/kg, did not significantly affect the perception of smoke flavour due to pyroligneous acid, or lemon flavour due to citral. Homogenization increased sweetness and whiteness, and depressed thickness and fattiness in mayonnaises with added pyroligneous acid.

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