SENSORY PROFILING OF VANILLA ICE-CREAM - FLAVOR AND BASE INTERACTIONS

Four different types of ice cream bases containing 125 g/kg butter were prepared with vanilla flavours. The five different types of flavours included a CO2 extract, an oleoresin, an extract, a natural flavour and vanillin. A professional descriptive panel carried out flavour and texture profiling of the 20 ice cream samples representing each combination of flavour and base. The data were analysed by 3-way ANOVA, Principal Component Analysis (PCA) and Cluster Analysis. Results indicate that the nature of the base is very important to flavour perception. Modifying fat distribution in the finished product influences the flavour release.