Low-fat mayonnaise : Influences of fat content, aroma compounds and thickeners

• The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar) and pyroligneous acid (polar), were investigated. One mayonnaise, 82% fat, without added thickener or aroma compounds was used as reference. Sensory evaluation (quantitative descriptive analysis; QDA), rheological analysis (yield stress, maximum viscosity, G' and G''), measurements of particle size and headspace CC-MS analyses were carried out. Correlations between the results were developed Perceived and instrumental texture, and perceived smell and flavour, changed differently in magnitude and direction due to fat content and type of thickener.

Subject headings

MEDICAL AND HEALTH SCIENCES  -- Health Sciences -- Nutrition and Dietetics (hsv//eng)

MEDICIN OCH HÄLSOVETENSKAP  -- Hälsovetenskaper -- Näringslära (hsv//swe)

MEDICIN OCH HÄLSOVETENSKAP  -- Hälsovetenskaper (hsv//swe)

MEDICAL AND HEALTH SCIENCES  -- Health Sciences (hsv//eng)

Keyword

Low-fat mayonnaise

influences of fat content

aroma compounds and thickeners

Publication and Content Type

ref (subject category)

art (subject category)