Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy

TY - JOUR

T1 - Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy

AU - Meinert, Lene

AU - Frøst, Michael Bom

AU - Bejerholm, Camilla

AU - Aaslyng, Margit D.

PY - 2011/4

Y1 - 2011/4

N2 - In this study, gravy with different fat concentrations was poured over cauliflower, broccoli, and potatoes, and the sensory changes of the vegetables were investigated. Gravy significantly reduced the vegetable's own flavor (cauliflower, broccoli, and potato flavor) and increased the fried meat flavor. However, the bitter and acidic tastes were also increased. Only 5% fat is necessary in the gravy to achieve a reduction in vegetable flavor. The effect of gravy on cabbage-like flavor has been shown to be partly due to retention of the key cabbage volatile compounds and not only a sensory masking effect.

AB - In this study, gravy with different fat concentrations was poured over cauliflower, broccoli, and potatoes, and the sensory changes of the vegetables were investigated. Gravy significantly reduced the vegetable's own flavor (cauliflower, broccoli, and potato flavor) and increased the fried meat flavor. However, the bitter and acidic tastes were also increased. Only 5% fat is necessary in the gravy to achieve a reduction in vegetable flavor. The effect of gravy on cabbage-like flavor has been shown to be partly due to retention of the key cabbage volatile compounds and not only a sensory masking effect.

U2 - 10.1080/15428052.2011.584496

DO - 10.1080/15428052.2011.584496

M3 - Journal article

SN - 1542-8052

VL - 9

SP - 113

EP - 131

JO - Journal of Culinary Science and Technology

JF - Journal of Culinary Science and Technology

IS - 2

ER -