Temporal Texture Profile and Identification of Glass Transition Temperature as an Instrumental Predictor of Stickiness in a Caramel System

摘要: Stickiness is an important texture attribute in many food systems, but its meaning can vary by person, product, and throughout mastication. This variability complexity makes it difficult to devise analytical tests that accurately consistently predict sensory stickiness. Glass transition temperature (Tg) a promising candidate for prediction. Our objective elucidate the temporal profile of stickiness order probe relationship between Tgand dynamic perception. Nine caramel samples with diverse thermal profiles were produced testing differential scanning calorimetry. Sixteen trained panelists generated stickiness-relevant terms be used subsequent dominance sensation (TDS) test same panelists. Following TDS study, these also rated overall tactile oral ratings then correlated parameters across full evaluation period within first, middle, final thirds period. Samples dominated tacky, stringy, enveloping attributes received highest scores, although correlation strength varied time Tgwas found correlate well panelist consumer (R2trained= 0.85; R2consumer= 0.96) 0.78; 0.79) intensity, intensity decreased Tgof completely amorphous samples. Further, glassy followed different trajectory (brittle-cohesive-toothpacking) than rubbery (deformable-tacky-enveloping). These results illuminate perception support potential Tgto both systems. Sensory critical acceptance challenging measure. Reliable instrumental predictors aid scientist providing time-effective method screening sample prototypes streamlining product development refinement process. study shows glass strongly Additionally, initial physical state (glassy, rubbery, or intermediate state) dominant profile. Based on findings, Tgshows strong promise as metric prediction possible applications confectionary other low moisture