Temporal release of flavor compounds from low-fat and high-fat ice cream during eating

摘要

Fat controls the intensity and the release rate of volatile compounds because of its solvent property. Our objective was to understand the effect of fat on the flavor release behavior exhibited while ice cream is eaten. The temporal flavor profiles of ice creams, which contained various fat levels and were spiked with known amounts of selected volatiles, were determined by a temporal modified purge and trap and time-intensity analyses. Stale and cherry flavors were released faster and at higher intensities as fat content decreased. Fat had the opposite effect on vanilla flavor release. Temporal modified purge and trap analysis was an effective method to observe the release of some flavor compounds. [References: 26]