The perception of strawberry aroma in milk

Abstract The flavour release in foods depends on the nature and concentration of flavour compounds present and their interaction with the food matrix. Studies on flavour release should also include the evaluatiion of food properties by using the human senses. Preceived intensity and pleasantness of strawberry aroma in milk were tested by sensory methods. The ability of assessors to distinguish fattiness of milk and small concentration of strawberry aroma was tested by a ranking test. Samples were evaluated by descriptive analysis using 9 attributes to characterising the sensory profile of the milk aroma with added a strawberry flavour mixture. The results show the difference in sweet taste among the samples. The strawberry aroma influences the feeling of fattiness. The panellists judged milk containing strawberry aroma to be fatter.