EFFECT OF MILK-FAT CONTENT ON FLAVOR PERCEPTION OF VANILLA ICE-CREAM

The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined by HPLC. T he HPLC data showed that the amount of free vanillin decreased when fa t content increased. Perceptions of vanilla flavor and sweetness were evaluated by a trained panel using time-intensity methodology. No sign ificant difference was found in sweetness perception. Among 11 time-in tensity parameters for vanilla flavor perception, the panel found a si gnificant difference only in the time required to reach maximum vanill a intensity. However, free-choice profiling and a consumer preference panel showed, respectively, that, as fat content was increased, sensor y quality improved, and overall preference increased.