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

Forskningsoutput: TidskriftsbidragArtikelPeer review


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.

Sidor (från-till)87-99
Antal sidor12
TidskriftFood Hydrocolloids
StatusPublicerad - 1997
Externt publiceradJa

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