Aroma-related cross-modal interactions for sugar reduction in milk desserts: Influence on consumer perception. (July 2017)

• Record Type: Journal Article
• Authors: Alcaire, Florencia; Antúnez, Lucía; Vidal, Leticia; Giménez, Ana; Ares, Gastón
• Is Part Of: Food research international. Volume 97(2017)
• Page Start: 45
• Page End: 50
• Publication Date: 2017-07
• Subjects: Sugar reduction -- Product reformulation -- Cross-modal interactions -- CATA questions -- Consumer studies; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.02.019
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Reformulation of industrialized products has been regarded as one of the most cost-effective strategies to reduce sugar intake. Although non-nutritive sweeteners have been extensively used to reduce the added sugar content of these products, increasing evidence about the existence of compensatory energy intake mechanisms makes it necessary to develop alternative strategies to achieve rapid sugar reductions. In this context, the aim of the present work was to evaluate aroma-related cross modal interactions for sugar reduction in vanilla milk desserts. In particular, the influence of increasing vanilla concentration and the joint increase of vanilla and starch concentration on consumer sensory and hedonic perception was assessed. Two studies with 100 consumers each were conducted, in which a total of 15 samples were evaluated. For each sample, consumers rated their overall liking and answered a check-all-that-apply (CATA) question comprising 12 flavour and texture terms. Sugar reduction caused significant changes in the flavour and texture characteristics of the desserts. An increase in vanilla concentration had a minor effect on their sensory characteristics. However, increasing both vanilla and starch concentration led to an increase in vanilla flavour and sweetness perception and reduced changes in consumer hedonic perception. These results showed the potential of aroma-related cross modal interactions for minimizing the sensory changes caused by sugar reduction. These strategies could contribute to product reformulation without the need to use non-nutritive sweeteners. Graphical abstract: Highlights: Aroma-related cross modal interactions for sugar reduction were assessed. A 10% sugar reduction did not cause changes in sensory and hedonic perception. Vanilla increased sweetness and vanilla flavour in 40% sugar-reduced samples. The joint increase in vanilla and starch concentration provided better results. Cross-modal interactions hold potential for product reformulation.