TIME-INTENSITY MEASUREMENT OF FLAVOR RELEASE FROM A MODEL GEL SYSTEM - EFFECT OF GELLING AGENT TYPE AND CONCENTRATION

Flavor release from cornstarch, gelatin or iota carrageenan gels flavo red with benzaldehyde, d-limonene or ethyl butyrate was measured at th ree gel strengths (soft, medium, firm) by 20 trained judges using the time-intensity (TI) method. At comparable gel strengths, starch and ge latin displayed greater flavor release properties than carrageenan, i. e., mean values for perceived maximum intensity (Imax) and total durat ion (Tdur) of flavor were higher for starch and gelatin than for carra geenan across flavors. Firm gelatin and carrageenan gels released flav or with a lower Imax than soft or medium gels, but Imax and Tdur did n ot vary across starch gel strengths. Results indicate both texture (fi rmness) and gelling agent affect flavor release from a gel.