Flavor release in low-fat ice creams - Marketplace Focus

Fat mimetics are commonly used in the manufacture of low-fat and fat-free ice creams. However, fat mimetics can affect the flavor and texture characteristics of ice cream, leading to decreased acceptability by consumers. Researchers at the University of Missouri used descriptive analysis to investigate the release behavior of five strawberry flavor compounds in ice creams containing Simplesse, Litesse, and Litesse/Simplesse mixes. Fat mimetics and flavor formulation significantly influenced the perception of Furaneol (cooked sugar flavor), a-ionone (violet flavor), and -undecalactone (peach flavor), but there was no interaction between ice cream type and flavor formulation for the three flavors. Furaneol and ethyl-3-methyl-3-phenylglycidate (candy flavor) were perceived more strongly in full-fat ice cream, while cis-3-hexen-1-ol (grassy flavor), a-ionone, and -undecalactone were perceived more strongly in low-fat ice cream. Ice creams with Simplesse and full-fat ice cream had similar sensory characteristics, while ice creams with Litesse were similar to low-fat ice creams in flavor characteristics. Ice creams containing Litesse/Simplesse mixes were closer in flavor profile to low-fat ice cream, but had similar texture properties to those of full-fat ice cream. Simplesse was found to be a better fat mimetic for duplicating the flavor profiles and mouth-feel of full-fat ice cream.

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