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Iso-load comparison between liquid flavors and encapsulated flavors in Yeast Particles without a carrier in frozen desserts

IP.com Disclosure Number: IPCOM000239870D
Publication Date: 2014-Dec-08
Document File: 4 page(s) / 407K

Publishing Venue

The IP.com Prior Art Database

Abstract

To compare liquid flavors and encapsulated flavors in yeast particles without a carrier in frozen desserts via sensory test (and AFFIRM®) Three tonalities were tested. Berry fruit tonality both in sorbet and ice cream (sensory tests and Affirm®). For ice cream, two ways of flavor addition were tested (addition in water phase or in oil phase). Apple and orange tonalities were tested in sorbets (sensory characterization only).

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Iso-load comparison between liquid flavors and encapsulated flavors in Yeast Particles without a carrier in frozen desserts

I-Objectives

To compare liquid flavors and encapsulated flavors in yeast particles without a carrier in frozen desserts via sensory test (and AFFIRM®)

II-Approach

Three tonalities were tested.

Berry fruit tonality both in sorbet and ice cream (sensory tests and Affirm®). For ice cream, two ways of flavor addition were tested (addition in water phase or in oil phase).

Apple and orange tonalities were tested in sorbets (sensory characterization only).

III-Protocols

III.1 Sensory tests

Eight to twelve trained and expert panelists were asked to rate the intensity of various sensory attributes using a 0 to 5 structured scale (from 0 "not perceptible" up to 5 for "strong intensity"). Sensory descriptors were selected to assess taste and aromatic stimuli relevant for each tonality. Product presentation was blind and randomized. Data treatment was run with XLSTAT software.


III.2 Affirm®

5g of sample was measured into a small plastic cup and then consumed directly while connected to the AFFIRM® (sampling flow rate 50ml/min). The panelist consumed the ice-cream or sorbet in a normal manner while breathing through the nose for 0.5 min (no sample left after the first 15-20 seconds). Each measurement was carried out in triplicate and the results averaged.


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IV-Results

IV-1. Ice cream/berry tonality: Comparison Berry Encapsulated flavors in yeast particles without a carrier (0.05%) vs Berry liquid flavor (0.017% rte)

IV-1.1 Sensory data - flavor addition in water phase:

Encapsulated flavors in yeast particles without a carrier

Liquid in water phase

Student't-test

Statistics

Attribute Mean Std. Mean Std. Tcalc. Proba. Sweet 3.29 0.7 2.79 0.7 2.29 0.0309* Creamy 3.07 0.93 2.86 0.75 1.16 0.1447

OverallIntensity 3.29 1.19 2.43 0.84 2.66 0.0187*

Fruity 2.64 1.03 2.14 0.48 1.62 0.0782!

Raspberry 1.71 0.7 1.79 0.49 0.23 0.4145

Strawberry 2.36 1.31 2 1 1.37 0.11

IV-1.2 Sensory results- flavor addition in fat phase:

Encapsulated flavors in yeast particles without a carrier

Liquid in oil phase

Student't-test

Statistics

Attribute Mean Std. Mean Std. Tcalc. Proba. Sweet 3.25 0.85 3.19 0.8 0.42 0.3423 Creamy 3.25 1.13 3.31 0.37 0.17 0.4334

OverallIntensity 3 0.96 3.44 0.86 0.9 0.1989

 Fruity 2.63 1.43 2.88 0.95 0.71...