Time‐intensity Measurement of Flavor Release from a Model Gel System: Effect of Gelling Agent Type and Concentration

Abstract

ABSTRACT Flavor release from cornstarch, gelatin or iota carrageenan gels flavored with benzaldehyde, d‐limonene or ethyl butyrate was measured at three gel strengths (soft, medium, firm) by 20 trained judges using the time‐intensity (TI) method. At comparable gel strengths, starch and gelatin displayed greater flavor release properties than carrageenan, i.e., mean values for perceived maximum intensity (Imax) and total duration (Tdur) of flavor were higher for starch and gelatin than for carrageenan across flavors. Firm gelatin and carrageenan gels released flavor with a lower Imax than soft or medium gels, but Imax and Tdur did not vary across starch gel strengths. Results indicate both texture (firmness) and gelling agent affect flavor release from a gel.