Hedonic responses as predictors of food choice: flexibility and self-prediction.

The association between liking and choices of six cheeses was examined. Particular attention was in hedonic flexibility, i.e.

Temporal aroma delivery from milk systems containing 0-5% added fat, observed by free choice profiling, time intensity, and atmospheric pressure chemical ionization-mass spectrometry techniques.

A temporal aroma delivery from milk systems containing 0, 0.5, or 5% added fat and flavored with seven-component strawberry flavoring and linalool was observed by free choice profiling (FCP), time intensity (TI), and atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) techniques. A suppressing effect of fat on the volatility of the relatively nonpolar compound linalool was observed by all methods, but only slight evidence (with the TI method) of the effect of fat on the overall strawberry (based on more polar compounds) intensity was found.

Timing of intensity perception of a polar vs nonpolar aroma compound in the presence of added vegetable fat in milk.

Differences in timing of intensity perception of the retronasal aroma of a nonpolar (linalool) vs polar (diacetyl) compound when the matrix (milk) fat content was varied (0%, 1%, 5%, or 10% rapeseed oil) were studied using a time-intensity method. Aromas were also evaluated by orthonasal means and with static headspace gas chromatography (GC). With increasing fat content, linalool was considerably retained in the matrix, while the release of diacetyl was not affected.

Effect of emulsion characteristics on the release of aroma as detected by sensory evaluation, static headspace gas chromatography, and electronic nose.

The effects of emulsion structure and composition of the matrix on the release of linalool (nonpolar) and diacetyl (polar) were studied using sensory evaluation, static headspace gas chromatography, and an electronic nose. The matrices used were water, rapeseed oil, and eight oil-in-water emulsions differing in oil volume fraction (0.05/0.