Analysis of "richness" in the texture of ice creams using Temporal Dominance of Sensations.

The aim of this study is to understand the key textural attribute of "richness" of ice creams. Twelve commercially-available vanilla or milk ice creams with different contents of milk components and 13 prepared samples with different stabilizers were used in this study. The textural "richness" of each sample was scored on a line scale after consumption. Then, temporal texture profiles during consumption were evaluated using Temporal Dominance of Sensations (TDS) with 8 terms (hard, soft, sticky, easily cracked, smooth, icy, light, and heavy). Both the line scale analysis and TDS were performed by the same trained panel consisting of 12 panelists. Stepwise multiple regression analysis was used to model the relationship between the perceived "richness" and the 16 variables based on area under the curves (AUCs) calculated from the TDS curves. As a result, the textural characteristics during consumption of each sample were well expressed by the TDS variables, and 3 of the 16 variables including sticky, easily cracked, smooth, icy, light, and heavy contributed to the model, indicating that perceived "richness" is related to stickiness, mouthfeel, and after feel. Results also suggest that dynamic texture profiling could be a useful tool in developing production methods for ice cream, including ice cream formulas and stabilizers. Additionally, ice cream stabilizers could modify the in-mouth texture and overall perception such as "richness". [ABSTRACT FROM AUTHOR]