Food Quality and Preference 18 (2007) 872–879

www.elsevier.com/locate/foodqual

The effect of fat levels and guar gum addition

in mayonnaise-type emulsions on the sensory perception
of smoke-curing flavour and salty taste
E. Kostyra *, N. Baryłko-Pikielna
Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food and Commodity Science,
Warsaw Agricultural University, Nowoursynowska 159C, 02-776 Warsaw, Poland

Received 13 April 2006; received in revised form 5 February 2007; accepted 6 February 2007
Available online 20 February 2007

Abstract

Effective aromatization of foods, including emulsion-type products, depends on the quality of flavouring and matching it well with the
matrix. A systematic investigation of this effect (including its temporal aspects) has been made on the example of a mayonnaise-type
emulsion as a matrix and liquid smoke preparation (SF) as the flavouring agent, emulsion composition and amount of SF added were
variability factors. The results of the present study showed significant and large differences in smoke-cured flavour and salty taste (by the
same stimulus concentration) due to various composition of the emulsion of the same viscosity (varying fat level and absence or presence
of 0.8% of guar gum) but because of experimental design could not be definitely answered what is the causative factor of the observed
phenomena.
Ó 2007 Elsevier Ltd. All rights reserved.

Keywords: Emulsions; Fat level; Guar gum; Smoke-curing flavour; Salty taste

1. Introduction plines) and practical research, important for food manufac-

Flavour release from any food matrix is the first and
important step for its perception by human senses and con-
sequently contribution to consumer acceptance of the
product (Baryłko-Pikielna, 1994; Plug & Haring, 1993).
A number of factors affect the perception of flavour. They
concern product properties (composition and structure of
foods), the nature and concentration of the volatile
(aroma) and non-volatile (taste) compounds, interactions
in the flavour/food matrix (masking, synergistic effects,
binding), interaction of odorants with receptors and also
human behaviour (mastication habits, amount and compo-
sition of saliva, etc.) (de Ross, 1997; Plug & Haring, 1993).
Therefore the problem of flavour release and perception is
an object of intensive scientific (in many different disci-
*
Corresponding author. Tel.: +48 22 5937052; fax: +48 22 5937040.
E-mail address: eliza_kostyra@sggw.pl (E. Kostyra).
turers and retailers.
Most food systems are highly complex and heterogenous:
they consist of a combination of several ingredients such as
lipids, proteins, carbohydrates, water, salts and many micro
constituents, still playing an active role. These single or
mixed components interact in different way with the flavour-
ing agents, creating an enormous variety of possible final
sensory effects (Baryłko-Pikielna & Tyszkiewicz, 1994).
Among a variety of food matrices, food emulsions: oil-
in-water (milk, cream, cheese, salad dressing, mayonnaise)
and water-in-oil (butter, margarine and related spreads) are
quite common systems. In the literature one can find few
studies on the release of volatile and non-volatile com-
pounds from emulsions of various fat level, perception of
taste stimuli in various type of emulsions and theoretical
models of flavour release and perception.
Baryłko-Pikielna and Szczecińska (1994) investigated
the effect of changes of oil level (40–75%) and kind of oil

0950-3293/$ - see front matter Ó 2007 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodqual.2007.02.002
 E. Kostyra, N. Baryłko-Pikielna / Food Quality and Preference 18 (2007) 872–879
(rapeseed, sunflower, olive) in mayonnaise-type model
emulsions on the release and perception of taste substances
(NaCl, sucrose and citric acid) and flavour substances
(horse-radish and thyme flavour extracts). It was found
that lowering the fat content in O/W emulsions caused a
decrease in the intensity of basic gustatory sensations by
the same stimuli concentration, but not of olfactory ones.
The kind of oil and its fatty acid composition had no effect
on the above tendency. In another study it was found, that
reducing fat content in hard cheese and salad dressings
caused a decrease of intensity of saltiness and increase of
sharpness and astringency in cheese and ‘‘vinegariness” in
salad dressings (Shamil, Wyeth, & Kilcast, 1991/92). In
contrast in the earlier study Eymery and Pangborn (1988)
found in cheese analogues that with lowering fat content
the intensity of saltiness increased significantly. According
to de Vor (1989) decreasing the fat content in ice cream
from 10% to 3% resulted in a lower intensity of flavour
attributes like sweet, creamy, milk-, caramel- and butter-
like (but no vanillin-like).
Mialon and Ebeler (1997) used a time–intensity (T–I)
procedure for measuring the effect of flavour/matrix inter-
action on retronasal aroma perception in vegetable oil-
based O/W emulsions differing in fat level. The results
showed that T–I parameters were affected differently
depending on the chemical/physical nature of the flavour
compound, the lipid phase concentration in the emulsion
and the salivary flow rate of the subjects.
The general effect of emulsion composition and fat
phase volume on flavour release has been reviewed by sev-
eral authors and a number of physicochemical models have
been developed (Harrison, Hills, Bakker, & Clothier, 1997;
McNulty & Karel, 1973; Overbosch, Afterof, & Haring,
1991). McNulty and Karel (1973) in their model assumed
that (1) flavour compounds are transferred from oil to
water when interphase equilibria are affected by dilution
with saliva and (2) only the aqueous solutions of the
tastants stimulate perception. The model also suggested,
that emulsion type (O/W or W/O) might have little effect
on oral flavour release for hydrophilic compounds
(tastants).
Overbosch et al. (1991) considered the release of volatile
flavour compounds from emulsions. Their theoretical
model predicted that flavour release should be the same
from comparable O/W and W/O emulsions at the same
fat phase volume. However, their experimental results
showed that the rate and amount of diacetyl release into
the gas phase from emulsions were consistently higher from
O/W than W/O samples. Those results were confirmed by
Salvador et al. (1994).
According to the experimental study of Baryłko-Pik-
ielna, Martin, and Mela (1994), perception of taste (sour-
ness, sweetness and saltiness) in O/W and W/O emulsions
by the same oil volume fraction (/ = 0.5) was very similar.
Above examples of studies concerning the release and
perception of volatile and non-volatile compounds from
emulsions show the complexity of this phenomenon, and
873
its dependence on many various factors. It explains some
controversies obtained regarding results and drawn
conclusions.
Among natural flavouring additives, smoke flavourings
(SF) are quite widely used for aromatization of various
products, including emulsion-type ones (as mayonnaises
and salad dressings). In the available literature there are
no studies concerning the release and perception of smoke
flavouring from food or model emulsion matrices. In this
study SF was chosen as a flavouring for its complexity,
reactivity of its components and their distinctive sensory
quality. The detailed chemical and sensory characteristics
of SF derived from the same raw material has been an
objective of separate publication (Kostyra & Baryłko-Pik-
ielna, 2006).
An objective of this study was systematic investigation
of the interaction between model mayonnaise-type emul-
sion as a matrix and SF as a flavouring agent and its sen-
sory effects, including temporal aspects.
2. Materials and methods
2.1. Materials
The materials used in the study were two model O/W-
mayonnaise type emulsions (Emu) of similar sensory-per-
ceived viscosity but different fat content (80% and 50% of
fat). They were prepared using refined sunflower oil and
distilled water as main components. Guar gum (E 412)
was added to stabilize the emulsion of lower fat content
(50%) and to make its viscosity equal to that of 80% fat.
Smoke flavouring (SF) processed by a distillation method
from the tar phase of smoke condensate (Polish patent
no. 122 947, Meat and Fat Research Institute) was applied
as flavouring agent. Prior to use for aromatisation, SF was
dissolved in oil according to an earlier developed procedure
of stock solution preparation (Kostyra, Baryłko-Pikielna,
& Borys, 2000).
2.2. Samples preparation and presentation
2.2.1. Samples preparation
The detailed composition of the emulsions used in the
experiment is given in Table 1. Prior to experimental emul-
sions preparation the concentration of guar gum for the
low fat emulsion was chosen by sensory evaluation of the
Table 1
Composition of model emulsions
Components (%) Emulsions of fat content
80% 50%
Sunflower oil 80 50
Egg yolk (emulsifier) 6 6
Water 13.7 42.9
Guar gum (stabilizer, thickener) – 0.8
NaCl 0.3 0.3
874 E. Kostyra, N. Baryłko-Pikielna / Food Quality and Preference 18 (2007) 872–879
emulsion’s viscosity with various levels of guar gum (0.6–
0.9%) as matched to the viscosity of the emulsion with
80% fat (as a standard). Concentration of 0.8% guar gum
(gg) was chosen as having the most similar viscosity to
the standard.
The emulsifying procedure was thoroughly standard-
ized. The emulsifier (egg yolk powder) was mixed with dis-
tilled water (10 s), stabilizer (25 s) (in the case of 50% fat
emulsion), NaCl (10 s), and finally with oil (flow rate of
0.2 ml s 1) and adequate amount of SF. A kitchen mixer
with a speed of 2000 r min 1 was used for emulsification.
The emulsions were stored at 5 °C for about 24 h before
evaluation.
2.2.2. Samples presentation
Individual samples were presented to the panelists as
15 ml (for scaling and QDA) or 5 ml (for T–I) aliquots at
room temperature (21 ± 2 °C) in plastic beakers coded with
3-digit random numbers, covered by a watch glass.
2.3. Experimental design and applied methods
The experiments within the study were performed in
three consecutive steps, using three different methods:
(1) Intensity of smoke-curing aroma and flavour and
salty taste by four levels (0, 10, 30 and 50 ppm) of
added SF in two emulsion matrices (full fat and
reduced fat) was evaluated using line scaling method
(ISO 4121, 1987). The scale was anchored from
‘‘none” to ‘‘very intensive”.
(2) The effect of SF level (0, 10 and 50 ppm) on sensory
profile in both emulsion matrices was assessed by
QDA method (ISO 13299.2, 1998). Twenty attributes
were chosen and defined according to QDA proce-
dure. The intensity of attributes was measured on a
linear scale, anchored ‘‘none” to ‘‘very strong” (for
aroma, flavour and taste) and ‘‘low” to ‘‘high” (for
meltiness); the results were than converted into
numerical values (10 units).
(3) Time-related aspects of smoke-curing flavour and
salty taste perception were measured in the emulsion
matrices with 10 ppm and 50 ppm of SF by conven-
tional time–intensity (T–I) procedure (Baryłko-Pik-
ielna, 1988).
2.4. Subjects and testing conditions
Trained and experienced panelists (ISO 8586-2) with
good knowledge of all sensory methods (listed in 2.3) were
used to perform sensory assessments. Nine-members panel
was used for scaling and 10-members panel for profiling
(QDA), each in two replications. T–I measurements were
performed by specialized in this method 7-members panel,
in three replications. So 18, 20 or 21 individual results,
respectively, were used for statistical data handling.
All sensory assessments were performed in the sensory
laboratory, fulfilling general requirements of ISO standard
(ISO 8589, 1988) for sensory testing conditions; individual
testing booths were equipped with the computerized system
for data acquisition.
The sessions were conducted in the morning and early
afternoon hours, two sessions (of the same method) per
day.
2.5. Data analysis
Analysis of variance (ANOVA) was performed to check
the effect of variability factors and significance of differ-
ences in attributes intensity or T–I parameters due to var-
ious composition of emulsions and added SF amount.
Principal Component Analysis was applied for the
assessment of similarities and differences of sensory profil-
ing characteristics of evaluated samples varying in emul-
sion matrix composition and level of added SF.
3. Results
3.1. Effect of emulsion composition on smoke-curing aroma
and flavour and salty taste intensity
The results of intensity scaling of smoke-curing aroma
and flavour and salty taste as a function of SF concentra-
tion in emulsions of various composition (Emu 80/0 gg
and Emu 50/0.8 gg) are illustrated in Fig. 1a and b and
Fig. 2. Significance of differences in attributes intensity
between samples and effect of variability factors (emulsion
composition, SF level and assessor) on their perception are
presented in Tables 2 and 3, respectively.
As expected, the intensity of smoke-curing flavour in
both emulsions rose with the increase of stimulus concen-
tration; however the rate of the increase depended clearly
on the emulsion composition. Also the mode of evaluation
(orthonasal for aroma or retronasal for flavour) affected
the perceived intensity and the shape of intensity curves.
The smoke-curing aroma intensity (orthonasal evalua-
tion) in Emu 80/0 gg rose significantly and linearly with ris-
ing SF concentration along the whole range of applied
concentrations. In Emu 50/0.8 gg aroma has almost the
same intensity by 10 ppm and 30 ppm of SF but did not
increase further, despite stimulus (SF) rising (Fig. 1a and
Table 2).
Another behaviour revealed smoke-curing flavour (ret-
ronasal evaluation): its intensity was almost twice as high
in Emu 80/0 gg than in Emu 50/0.8 gg by all three SF con-
centrations (Fig. 1b and Table 2).
The relationship of saltiness with the kind of emulsion
demonstrated quite different picture (Fig. 2). Although salt
content in all samples was kept constant (Table 1), a dra-
matic difference in saltiness intensity between both emul-
sions was observed. In Emu 50/0.8 gg the intensity of
salty taste amounted to only 25–40% of that in Emu 80/
0 gg. A slight increase of saltiness perception with rising
 E. Kostyra, N. Baryłko-Pikielna / Food Quality and Preference 18 (2007) 872–879 875

a Emu80fat/0gg* sm.-cur. b Emu80/0gg sm.-cur.

Emu50/0.8gg** aroma Emu50/0.8gg flavour
6 6

5 5

Intensity [c.u.]
Intensity [c.u.]
4 4

3 3

2 2

1 1

0 0
0 10 20 30 40 50 0 10 20 30 40 50
Concentration of SF [ppm] Concentration of SF [ppm]
*
Emu80fat/00gg: Emulsion of 80% fat without guar gum
**
Emu50fat/0.8gg: Emulsion of 50% fat with 0.8% guar gum

Fig. 1. Effect of emulsion composition and SF concentration on intensity of smoke-curing aroma (a) and flavour (b).

Emu80fat/0gg Table 3
salty taste Analysis of variance for main and interactive effects on perceived
Emu50/0.8gg
6 attributes as an effect of emulsion composition and SF concentration
Source of Smoke-curing Smoke-curing Salty
5 variation aroma flavour taste
Emulsion x xxx xxx
Intensity [c.u.]

4 comp. (A)
SF level (B) xx xx ns
3 Assessors (C) ns xxx xxx
Sessions ns ns ns
2 AB xxx xxx xxx
CA ns x xxx
1 CB ns ns xx
CAB ns ns xxx
0 xxx – p 6 0.001; xx – p 6 0.01; x – p 6 0.05; ns – no significant.
0 10 20 30 40 50
Concentration of SF [ppm]
SF concentration in the samples was observed (more pro-
Fig. 2. Effect of emulsion composition and SF concentration on intensity nounced in Emu 50/0.8 gg), but SF content did not appear
of salty taste in full fat and reduced fat emulsions. to be a significant variability factor like in perception of
smoke-curing aroma and flavour (Table 3).
Emulsion composition affected strongly the intensity of
Table 2
smoke-curing flavour and salty taste (p 6 0.001) and less
Effect of emulsion type and SF level on smoke-curing and salty taste
perception – means and significance of differences the perception of smoke-curing aroma (p 6 0.05). Asses-
sors differed significantly in perception of smoke-curing fla-
Type of SF Intensity in conventional unitsa
emulsions concentration vour and salty taste but not in intensity of smoke-curing
Smoke-curing Smoke-curing Salty
(ppm) aroma. Also some significant interaction effects between
aroma flavour taste
the variability factors were observed (Table 3).
Emu 80/0 gg 0SF 0.53ab 0.65a 4.49c
10SF 1.42b 2.62c 4.90cd
30SF 2.94c 3.87d 5.10cd 3.2. Effect of emulsion composition on the sensory profile of
50SF 4.78d 4.63d 5.30d
samples with increasing SF content
Emu 50/ 0SF 0.28a 0.52a 1.33a
0.8 gg
Observed differences in smoke-curing aroma and flavour
10SF 1.37b 1.43ab 1.59a
30SF 2.72c 2.40c 2.40b and saltiness intensity might also affect other attributes of
50SF 2.63c 2.33bc 2.05ab the mayonnaise-type emulsions, changing their ratio to
a, b – Mean values with different letters in columns are significantly each other, thus modifying the sensory profile.
different; p 6 0.05. The mean results of the profile characteristics of emul-
a
Full scale: 0–10 conventional units. sion samples differing in fat level and presence/absence of
876 E. Kostyra, N. Baryłko-Pikielna / Food Quality and Preference 18 (2007) 872–879

guar gum and by rising SF content and significance of their
differences are presented in Table 4. The results for smoke-
curing aroma and flavour intensity confirm the scaling
data: they were consistently and significantly higher in
the Emu 80/0 gg than in Emu 50/0.8 gg. Also intensity of
salty taste in Emu 50/0.8 gg was dramatically lower as com-
pared with that in Emu 80/0 gg. Interestingly, although the
viscosity of both emulsions was equal (or nearly equal), the
emulsions differed significantly in meltiness in the mouth
(‘‘mouthfeel”) which was much higher in Emu 80/0 gg,
without an impression of mouth-coating which was
perceived in Emu 50/0.8 gg.
The results of the descriptive analysis (QDA) of six
emulsion samples, varying in composition and SF presence
and amount processed the method are displayed in Fig. 3
as PCA biplot. Differences in intensity of smoke-curing
and smoky aroma and flavour are loaded mainly along
the PC1; differences in saltiness and mouthfeel (meltiness) –
along PC2. It might be observed that the samples form
two distinctive clusters: emulsions of reduced fat (50%)
and 0.8% of guar gum (upper cluster) are clearly separated
from the full-fat (80%) and no guar gum emulsions (lower
cluster). The attributes mainly responsible for the separa-
tion of the clusters and variation of evaluated samples
were: saltiness (attribute 14) and mouthfeel/meltiness
(attribute 12).
Within each cluster samples differed along PC1 regularly
due to rising intensity of smoke-curing and smoky notes
corresponding to rising SF level – the differences were
somewhat larger in Emu 80/0 gg than in Emu 50/0.8 gg.
3.3. Temporal aspects of smoke-curing flavour
and saltiness perception in emulsions
The results presented so far were obtained by ‘‘single-
point” evaluations (scaling and QDA). They did not take
into consideration that sensations perceived via chemical
senses may differ also in their temporal characteristics.
To explore temporal aspects of sensory characteristics of
the emulsion samples and related differences, T–I measure-
ments of smoke-curing flavour and saltiness were per-
formed. The mean results of T–I parameters and the
analysis of variance for smoke-curing flavour and salty
taste are presented in Tables 5 and 6.
Distinctive and significant differences in temporal
behaviour of smoke-curing flavour perception between
Emu 80/0 gg and Emu 50/0.8 gg samples might be
observed. Emulsion composition was the strongest vari-
ability factor, affecting all but one (Tmax) T–I parameters
(Table 5). Emu 50/0.8 gg had significantly longer Tdel,
lower Imax, shorter Ttotal and smaller Integral as compared
with Emu 80/0.0 gg. Interestingly, that SF level (within the
range of investigated concentrations) was a much weaker
variability factor as compared with emulsion composition.
In saltiness perception over time all T–I parameters (but
Tdel and Tmax) were lower in Emu 50/0.8 gg as compared
with Emu 80/0 gg (Table 6). Only emulsion composition
2 - 2 6.5 6%

Table 4
Effect of emulsion type and SF level on the profiling attributes – means
and significance of differences p6
Attributesa Emu 80/0 gg Emu 50/0.8 gg v5
p5
v4
0 SF 10 SF 50 SF 0 SF 10 SF 50 SF v1 7
v6
A. egg-like 2.89bb 1.47a 1.00a 2.61b 1.63a 1.06a v7 v9
v19 v8 p4
A. dull 2.34b 0.84a 0.54a 2.39b 1.22a 0.87a v1 8 v3 v20 v1 0
v11 1 - 71 . 3
A. sharp 0.96ab 1.44bc 3.24d 0.56a 1.18ab 1.90c p3 v16 v1 5
v13
A. smoky 0.26a 2.11b 3.16c 0.30a 1.84b 2.44bc v2
v1
A. sm.-curing 0.42a 2.69b 5.25d 0.33a 2.51b 3.64c p2
A. burned wood 0.07a 0.97bc 2.03d 0.09a 0.82b 1.48cd
A. sweet 0.89a 1.08a 1.59b 0.89a 1.16ab 1.37ab
A. acidic 0.37a 0.92bc 1.29c 0.43a 0.66ab 0.97bc
p1
A. pepper 0.08a 0.37ab 0.58b 0.11a 0.47b 0.52b
A. dead bonfire 0.05a 0.18ab 0.75c 0.05a 0.59bc 0.65bc v1 2
v1 4
A. chemical 0.22a 0.41ab 0.57b 0.19a 0.21a 0.52b
Meltiness 6.73a 6.67b 6.63b 3.58a 3.68a 3.92a
F. egg-like 3.82c 2.75ab 2.20a 3.50bc 3.53bc 2.34a
T. salty 4.78b 4.91b 5.36b 1.36a 1.78a 1.86a
T. sweet 1.72b 1.62b 1.73b 1.40ab 1.42ab 1.12a Fig. 3. Principal component analysis plot of similarities and differences in
T. sour 1.00ab 1.17bc 1.50c 0.54a 0.56a 0.92ab sensory profiling characteristics between two emulsion matrices with rising
F. dull 2.62b 1.51a 1.04a 3.98c 3.40bc 2.80b SF amount. Samples: p1 – Emu 80/0 gg, p2 – Emu 80/0 gg 10 SF, p3 –
F. smoky 0.41a 1.74b 3.27c 0.20a 0.72a 1.70b Emu 80/0 gg 50 ppm SF, p4 – Emu 50/0.8 gg, p5 – Emu 50/0.8 gg 10 SF,
F. sm.-curing 0.67a 2.83c 4.85d 0.24a 1.51b 2.50c p6 – Emu 50/0.8 gg 50 SF. Attributes: Aroma: v1. A. egg-like, v2. A. dull,
F. pungent 1.21a 1.43ab 1.86ab 1.14a 1.54ab 1.98b v3. A. sharp, v4. A. smoky, v5. A. smoke-curing, v6. A. burned wood, v7.
A. sweet, v8. A. acidic, v9. A. pepper, v10. A. dead bonfire, v11. A.
a
A. – aroma, F. – flavour, T. – taste. chemical, Consistency, v12. meltiness, Flavour/taste, v13. F. egg-like, v14.
b
a, b – Mean values with different letters in rows are significantly dif- T. salty, v15. T. sweet, v16. T. sour, v17. F. dull, v18. F. smoky, v19. F.
ferent, p 6 0.05. smoke-curing, v20. F. pungent.
 E. Kostyra, N. Baryłko-Pikielna / Food Quality and Preference 18 (2007) 872–879 877

Table 5 sors” on all parameters of T–I for smoke-curing flavour as

Mean results of T–I measurement parameters of smoke-curing flavour and well as salty taste (the results not shown here).
significance of differences
T–Ia Smoke-curing flavour Emulsion SF level
parameters comp. d.f. = 1 4. Discussion
Emu 80/0 gg Emu 50/0.8 gg
d.f. = 1
10 SF 50 SF 10 SF 50 SF Before discussing the results of this study it shall be
Tdel 2.2 2.2 5.0 4.4 xx ns mentioned once again that the assumption of the experi-
Tmax 23.1 28.1 17.6 33 ns ns mental design was to compare low-fat with full-fat mayon-
Imax 40 46 22 28 xxx x
Ttot 178.7 193.6 115 141.3 x a
naise type emulsion of equal sensory viscosity – as it is the
Int1 452.6 713.9 141.9 533.5 xx a case in the ‘‘real food” practice, where reduced-fat mayon-
Int2 1386.5 1916.7 818.9 1042.8 xx x naise or salad dressing should have all physical and sensory
Inttot 1839.2 2630.6 960.9 1576.3 xx x properties similar to the full-fat counterpart by reduced
d.f. – Degree of freedom; xxx – p 6 0.001; xx – p 6 0.01; x – p 6 0.05; a – energy value. By above assumption it was unavoided that
p 6 0.1. reduced fat content and guar gum additive become to be
a
T–I parameters: Tdel – Delay time; Tmax – Time to reach max intensity; the confounding factors.
Imax – max intensity; Ttot – Total duration of sensation; Int1 – Area under
T–I curve till reaching Imax; Int2 – From Tmax till Ttot; Inttot – Over-all
The results obtained in this study have shown that fla-
area under T–I curve (‘‘fullness”). vour and taste perception by the same SF concentration
in mayonnaise type emulsion of reduced fat content
(50%) and 0.8% of guar gum for viscosity compensation
was much less intensive as compared with those in full
Table 6 fat emulsions (with no guar gum added). It applied to all
Mean results of T–I measurement parameters of salty taste and signifi- three evaluated attributes: smoke-cured aroma and flavour
cance of differences and saltiness. The above data were cross-checked by apply-
T–I Salty taste Emulsion SF level ing three different methods (intensity scaling, profiling,
parametersa comp. d.f. = 1 time–intensity) for repeated evaluation samples of the same
Emu 80/0 gg Emu 50/0.8 gg
d.f. = 1
10 SF 50 SF 10 SF 50 SF composition (Fig. 4).
Tdel 1.1 1.7 2.2 1.7 xx ns
The results are in general agreement with those of earlier
Tmax 9.4 11 11.6 12.1 ns ns studies on perception of saltiness in salad cream with 50%
Imax 48 49 19 22 xxx ns and 30% of fat (Shamil et al., 1991/92), and perception of
Ttot 65.5 75.9 56.1 54.4 xx ns saltiness, sweetness and sourness in model mayonnaise-like
Int1 239.8 316 127.9 161.7 xx ns emulsions of fat content within the range 40–75%
Int2 1003.7 869.3 324.8 378.9 xxx ns
Inttot 1.1 1.7 2.2 1.7 xxx ns
(Baryłko-Pikielna & Szczecińska, 1994). The output of
a
the mentioned studies contrast with the finding of Eymery
See Table 5.
and Pangborn (1988) that in cheese analogues saltiness
increased significantly with lower fat content.
appeared to affect significantly saltiness in all but one Direct and more detailed quantitative comparison of the
(Tmax) T–I parameters (Table 6). results from different studies is not possible because of the
The known fact of high individuality in T–I measure- various kind and number of experimental variables (e.g.,
ments was reflected in the highly significant effect of ‘‘asses- fat content range, thickener type, viscosity range, kind of

Scaling Profiling Time-Intensity Scaling Profiling Time-Intensity

8 8
Emu80fat/0gg Emu50fat/0.8gg Emu80fat/0gg Emu50fat/0.8gg
7 7

6 6
Intensity [c.u.]

Intensity [c.u.]

5 5

4 4

3 3

2 2

1 1

0 0
10SF 50SF 10SF 50SF 10SF 50SF 10SF 50SF

SF concentration [ppm] SF concentration [ppm]

Fig. 4. Comparison of intensity of smoke-curing flavour (a) and salty taste (b) obtained by three methods.
878 E. Kostyra, N. Baryłko-Pikielna / Food Quality and Preference 18 (2007) 872–879
tastant or flavouring agent and its concentration as well as
sensory methods and techniques; each of them may affect
the results).
The experimental results of this study raise the question:
which of the two variability factors – fat content or thick-
ener (guar gum) absence/presence in this study was of crit-
ical importance for the observed interaction between
emulsion matrix and tastant or flavouring agent? This
question cannot be answered definitely, as both variables
were present in low-fat emulsion in order to viscosity
adjustment and to get a reasonable stability of emulsion
despite of reduced fat content.
However it opened the space for speculation based on
up-to-date theoretical and experimental data. Polysaccha-
rides are commonly known as effective thickeners, but also
for their ability to sharply lower taste and flavour intensity
when their concentration is above certain concentration
point called the coil-overlap value (c*)1 – while below that
value, they do not demonstrate this ability (Baines & Mor-
ris, 1987; Cook, Hollowood, Linforth, & Taylor, 2002).
In the present study the amount of guar gum in fat
reduced (50%) emulsion samples was 0.8% which is above
the c* value for this polysaccharide – thus in a concentra-
tion which according to the theoretical model of Baines
and Morris (1987) lowers strongly gustatory and olfactory
responses to tastants and volatile flavourings.
The studies designed to investigate separately the effect
of each variability factor (fat and thickener) on flavour
and taste perception in the emulsion are rather rare in
the literature, partially because of some technical con-
strains. The experimental results of the earlier study on
model emulsion with constant fat level (20%) and increas-
ing guar gum amount performed by the second author,
revealed strong and highly significant (p 6 0.001) suppres-
sion of sweetness intensity of 4% sucrose concentration.
There was also a significant interactive effect of guar
gum/tastant concentrations (Baryłko-Pikielna, 1994).
These findings support the theoretical model proposed by
Baines and Morris and stress the active role of polysaccha-
rides in suppressing sweetness. In another part of the same
study (Baryłko-Pikielna, 1994) no effect of fat level (within
20–60% range) of model emulsion (prepared without any
thickeners) on the intensity of sweetness and saltiness was
observed and only a very slight (p 6 0.05) decrease on sour-
ness. Above findings were in agreement with the theoretical
considerations of Baines and Morris (1987).
Therefore one may hypothesize that in the present study
the causative factor of intensity differences in smoke-curing
flavour and salty taste in the emulsion containing 50% of
fat and 0.8% of guar gum as compared with full-fat one
(80% of fat, 0% guar gum) could be rather guar gum than
lower level of fat.
1 *
c is a critical concentration of guar gum solution, which marks the
transition from a dilute solution of polymer coils free to move indepen-
dently to an entangled network at higher polymer concentration (Baines &
Morris, 1987).
5. Conclusion
The results of the present study showed significant and
large differences in smoke-cured flavour and salty taste
(by the same stimulus concentration) due to various com-
position of mayonnaise-type emulsion of the same viscosity
(varying fat level and absence or presence of 0.8% of guar
gum) but because of experimental design could not show
what is the causative factor of the observed phenomena.
To prove it, a specially designed experiment should be per-
formed, allowing to check the effect of each variability fac-
tor separately and independently.
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