SENSORY PROFILING OF VANILLA ICE-CREAM - FLAVOR AND BASE INTERACTIONS

Four different types of ice cream bases containing 125 g/kg butter wer e prepared with vanilla flavours. The five different types of flavours included a CO2 extract, an oleoresin, an extract, a natural flavour a nd vanillin. A professional descriptive panel carried out flavour and texture profiling of the 20 ice cream samples representing each combin ation of flavour and base. The data were analysed by 3-way ANOVA, Prin cipal Component Analysis (PCA) and Cluster Analysis. Results indicate that the nature of the base is very important to flavour perception. M odifying fat distribution in the finished product influences the flavo ur release.