Effects of Hydrocolloid Thickeners on the Perception of Savory Flavors

• Published in: Journal of agricultural and food chemistry 2003-05, Vol.51 (10), p.3067-3072
• Main Authors: Cook, David J, Linforth, Robert S. T, Taylor, Andrew J
• Format: Article
• Language: English
• Subjects: Agaricales; Aroma and flavouring agent industries; Biological and medical sciences; Carrageenan - administration & dosage; cellulose; Colloids - administration & dosage; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; Garlic; General aspects; Humans; hydrocolloids; Hypromellose Derivatives; lambda-carrageenan; Methylcellulose - administration & dosage; Methylcellulose - analogs & derivatives; mushrooms; Odorants; odors; saltiness; savory; Sodium Chloride; Solutions; Taste; thickeners; Viscosity
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0211581

The perceived intensities of savory flavors in hydrocolloid-thickened solutions were investigated using sensory paired comparison tests between two distinct thickener concentrations (high and low viscosities). The perceived saltiness of 3.5 g/L NaCl was found to be significantly reduced (P < 0.01) at the higher thickener concentration of both hydroxypropylmethyl cellulose (HPMC) and λ-carrageenan, relative to the lower concentration. Mushroom flavor (8 ppm of 1-octen-3-ol with 3 g/L NaCl) was perceived as significantly more intense (P < 0.05) in 1.7 g/L λ-carrageenan as compared with the same concentration of flavoring in 10.2 g/L λ-carrageenan. Garlic flavor (2.5 ppm of diallyl disulfide with 2 g/L NaCl) was perceived to be significantly more intense in 2 g/L HPMC (P < 0.01) than in 10 g/L HPMC. However, when the NaCl concentration in the more viscous sample was increased to 3 g/L, the garlic flavor intensities of the two systems were not significantly different, suggesting a perceptual interaction (enhancement) between salt taste and garlic flavor. In vivo aroma release measurements from the same samples, using API-MS, showed that hydrocolloid concentration did not significantly alter the amount of mushroom or garlic aromas released when solutions were consumed. It was concluded that changes in perceived saltiness were driving the reduction in savory flavor perception even though the aroma stimulus was unchanged (a taste−aroma interaction). These findings parallel previous results in sweet hydrocolloid-thickened solutions. Keywords: Savory; hydrocolloid; flavor perception; aroma release; HPMC; carrageenan; mushroom; garlic; taste−aroma interaction