Biotechnology Department, Universidad Autónoma Metropolitana Iztapalapa, Mexico City, Mexico.
Sensory Analysis Laboratory, Food and Biotechnology Department, Faculty of Chemistry, Universidad Nacional Autónoma de México, Mexico City, Mexico.
J Texture Stud. 2024 Aug;55(4):e12862. doi: 10.1111/jtxs.12862.
In this study, nine commercial ice creams and four prototypes were assessed. For the sensory analysis, quantitative descriptive analysis (QDA), and temporal dominance of sensations (TDS) methodology were used. According to the QDA results, full-composition ice cream showed significantly higher differences (p < .05) in terms such as vanilla and sweet flavors, brightness, creamy texture and appearance, and viscosity, exhibiting longer melting times. Functional ice creams showed significantly higher differences (p < .05) in terms like viscosity, creamy texture, and appearance. On the other hand, agave fructans in prototype ice creams were found to be able to reduce fat, but not fat and sugar simultaneously, showing a significant decrease (p < .05) in terms such as hardness, crystallized texture, gummy texture, and porosity. Based on the PCA results, the analysis accounted for 75.28% of data variability. Full-composition ice creams and one functional ice cream were related to terms such as viscosity, fatty sensation, creamy texture and appearance, dense, gummy, among others. The rest of the commercial ice creams were related to vanilla and caramel flavor and smell, artificial aftertaste, aerated, porosity, among others. Prototype ice creams were related to hard texture, salty and milk flavor, and crystallized texture. Based on the results of the TDS method, all formulations were found to be significantly dominant (5%) in terms such as vanilla flavor and sweet flavor at the beginning of the test. Formulations containing butyric fat and/or vegetable fat, or agave fructans were significantly dominant (5%) in fatty sensation.
本研究评估了九种商业冰淇淋和四种原型。对于感官分析，采用了定量描述分析（QDA）和感官主导分析（TDS）方法。根据 QDA 结果，全成分冰淇淋在香草和甜味、亮度、奶油质地和外观、粘度等方面表现出显著更高的差异（p<0.05），融化时间更长。功能性冰淇淋在粘度、奶油质地和外观等方面表现出显著更高的差异。另一方面，在原型冰淇淋中发现龙舌兰花蜜纤维能够减少脂肪，但不能同时减少脂肪和糖，在硬度、结晶质地、胶质感和多孔性等方面表现出显著降低（p<0.05）。基于 PCA 结果，分析解释了 75.28%的数据变异性。全成分冰淇淋和一种功能性冰淇淋与粘度、脂肪感、奶油质地和外观、密集、胶质感等术语相关。其余商业冰淇淋与香草和焦糖味道和气味、人工余味、充气、多孔性等术语相关。原型冰淇淋与坚硬的质地、咸和牛奶味道以及结晶质地相关。根据 TDS 方法的结果，在测试开始时，所有配方在香草味道和甜味方面都明显占主导地位（5%）。含有丁酸脂肪和/或植物脂肪或龙舌兰花蜜纤维的配方在脂肪感方面明显占主导地位（5%）。
