Rheological properties and sensory texture of mayonnaise

Mayonnaises are viscoplastic oil-in-water emulsions, in which rheological p roperties have important influences on functional properties and the sensor y quality. A set of 17 samples of both traditional and light mayonnaises we re tested at 10 and 25 degreesC, using a rheoviscometer Rotovisco RT 10. No nlinear relations were observed between the yield value and the apparent vi scosity. The yield value was correlated with several sensory characteristic s rated after manipulation with a spoon, but not in oral testing. No relati ons were obtained between the apparent viscosity and sensory characteristic s. The yield value and the texture acceptability were related significantly to the flavour acceptability. Multivariate statistical techniques were fou nd advantageous for improving the prediction of the texture acceptance.