The Influence Factors Of Texture On The Sweetness Release In Gelled System

How to decrease the addition of tastant while not affect the sensory feeling is a popular topic on the food sensory and process research area in recent years.Nowadays there are many researches indicating that the texture will greatly influence the tastant release in gelled system.In this study,9 gelled systems with different texture characteristics and sucrose as representative was selected,using multiple data analysis models to detect the textural factor that influence sweetness perception of gel.Then the number and size of the gel particles during chewing was calculated to verify the typical textural factors,which also to carry out the detection of influencing mechanism.Finally,use Time-Intensity sensory method to determine the dynamic sweetness perception during mastication and analyze the specific impacts on sweetness perception process that the textural factors did.The main experiments and results are as follows:For the first step,we established the texture evaluation system by Spectrum and determined the sweetness perception and texture properties of 9 gelled systems on 6 different sucrose concentration during 4 wt%-40 wt%.The spider-web plot was used to show the textural difference among samples,then we use PCA and AHC to divide them into groups for further analysis.Using PLSR model to detect the textural factor that resulted the sweetness difference among groups,and the model clearly showed that the melting and particle number affects the taste most.Then use PCA to analyze the textural factors within groups,it was indicated that the high fracturability gelled system will have higher chewiness because of higher firmness,and so as to have higher sweetness,while the sweetness perception of samples with low fracturability were affected by cohesiveness,and the bigger firmness or smaller springiness will also increase the sweetness to a low degree.In a word,fracturability,cohesiveness,chewiness,springiness and firmness are the typical textural factors that influence the sweetness in thawless gelled systems.For the next step,we collected the particles during chewing and calculated the particle numbers and size of all samples and compared the result with sweetness.It was indicated that the increase of particle numbers will greatly increase the sweetness release by increasing the total surface areas of particles.Observing the variation of size and shape during mastication,we can see that samples with higher firmness and lower springiness have clearer corner angles,so that panelists will spontaneously chew more times before swallowing,which increased the release of sweetness.Finally,combining the typical texture with the Time-Intensity parameters and analyzing with PCA,it was indicated that the fracturability will influence the increase speed of sweetness during mastication(Rup),while chewiness will affect the total sweetness release(Aup)for the high fracturability samples.For this kind of samples,promotion of fracturability,firmness or decline the springiness are the possible methods to increase the biggest sweetness(Imax).While for the low fracturability samples,the cohesiveness is the main factor that influence the total sweetness release(Aup),and the chewiness will determine the time to achieve the biggest sweetness(Tmax).As a result,the modification of adhesiveness or uniformity can promote the chewiness,so as to increase the biggest sweetness,to some extent.