Flavor release from salad dressing varying in fat and garlic flavor

Nine Ranch salad dressing samples varying in added canola oil (0, 6.75 and 13.5% w/v) and resoleum garlic (0.12, 0.36 and 0.6% w/v) were evaluated for garlic, pepper and sourness intensities by time-intensity profiling. Increased fat caused lower maximum intensity, total duration and area under the TI curve of garlic and pepper flavors (but not duration), and delayed sourness perception. Both molecular interactions between flavors and the food matrix, and physical properties of the food matrix may account for these effects of fat on flavor release. (C) 2002 Elsevier Science Ltd. All rights reserved.