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Influence of physical properties on the taste and flavor of strawberry jam

Tomoka Kurotobi¹, Takayoshi Hoshino², Yukari Kazami³

¹Faculty of Human Science, Hiroshima Bunkyo University, Hiroshima, Japan.

Journal of Texture Studies

|January 11, 2021

Abstract:

This study investigated the influence of the type and concentration of pectin on the sensory attributes and physical properties of a model strawberry jam. The methods used for the sensory evaluation and determination of physical characteristics that affect human taste and flavor perception are outlined. Increasing pectin concentration altered the solid (elastic) properties of the model strawberry jam. Each sensory attribute showed high correlation with various physical properties as determined by viscosity measurements. These results allowed us to predict the human oral cavity conditions during taste and flavor perception. From this study, it is clear that humans assess the physical properties of foods by the tongue movements and adjustments in the oral cavity conditions according to the taste and flavor characteristics.

Keywords:

apparent viscosity flavor physical properties sensory analysis shear rate taste

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