Rheological properties and sensory texture of mayonnaise

Abstract

Mayonnaises are viscoplastic oil-in-water emulsions, in which rheological properties have important influences on functional properties and the sensory quality. A set of 17 samples of both traditional and light mayonnaises were tested at 10 and 25 °C, using a rheoviscometer Rotovisco RT 10. Nonlinear relations were observed between the yield value and the apparent viscosity. The yield value was correlated with several sensory characteristics rated after manipulation with a spoon, but not in oral testing. No relations were obtained between the apparent viscosity and sensory characteristics. The yield value and the texture acceptability were related significantly to the flavour acceptability. Multivariate statistical techniques were found advantageous for improving the prediction of the texture acceptance.