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

Karin Wendin, K Aaby, A Edris, M R Ellekjaer, R Albin, B Bergenstahl, L Johansson, E P Willers, R Solheim

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish
Pages (from-to)87-99
Number of pages12
JournalFood Hydrocolloids
Volume11
Issue number1
Publication statusPublished - 1997
Externally publishedYes

Swedish Standard Keywords

  • Nutrition and Dietetics (30304)

Fingerprint

Dive into the research topics of 'Low-fat mayonnaise: Influences of fat content, aroma compounds and thickeners'. Together they form a unique fingerprint.

Cite this