Rich Flavor Discrimination in Ice Cream by Theory of Signal Detection

Abstract

Twenty-seven ice cream samples varying in fat (10, 12, and 14%), overrun (78, 90, and 102%) and vanilla extract (none, normal, and three times normal) were presented to an observer panel for rich flavor discrimination evaluation. The experimental design was based on the theory of signal detection. The panel could discriminate between the rich flavor intensity. A brief richness-ingredient cost analysis was made. The richest ingredient combination with least cost contained 14% fat, 102% overrun, and normal flavor. The least richest combination with lowest cost had 10% fat, 102% oven'un, and no flavor.