Fat content and homogenization effects on flavour and texture of mayonnaise with added aroma

The influence of fat content (700 and 820 g/kg) and homogenization on the t exture and flavour of mayonnaise with added citral (semi-polar) or pyrolign eous acid (polar) was investigated. The quality of mayonnaise was described by sensory descriptive profiling. Mayonnaise containing 820 g fat/kg had t he highest intensity of sour smell, sour taste, thickness and fattiness. In creased fat content, from 700 to 820 g/kg, did not significantly affect the perception of smoke flavour due to pyroligneous acid, or lemon flavour due to citral. Homogenization increased sweetness and whiteness, and depressed thickness and fattiness in mayonnaises with added pyroligneous acid.