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Perceptual interactions between cooling and flavors
Descriptive
TitleInfo
Title
Perceptual interactions between cooling and flavors
Name
(type = personal)
NamePart
(type = family)
DeLaura
NamePart
(type = given)
Christie
NamePart
(type = date)
1983-
DisplayForm
Christie DeLaura
Role
RoleTerm
(authority = RULIB)
author
Name
(type = personal)
NamePart
(type = family)
Tepper
NamePart
(type = given)
Beverly J
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Beverly J Tepper
Affiliation
Advisory Committee
Role
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chair
Name
(type = personal)
NamePart
(type = family)
Hartman
NamePart
(type = given)
Thomas G
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Thomas G Hartman
Affiliation
Advisory Committee
Role
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(authority = RULIB)
internal member
Name
(type = personal)
NamePart
(type = family)
Rogers
NamePart
(type = given)
Michael A
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Michael A Rogers
Affiliation
Advisory Committee
Role
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(authority = RULIB)
internal member
Name
(type = corporate)
NamePart
Rutgers University
Role
RoleTerm
(authority = RULIB)
degree grantor
Name
(type = corporate)
NamePart
Graduate School - New Brunswick
Role
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(authority = RULIB)
school
TypeOfResource
Text
Genre
(authority = marcgt)
theses
OriginInfo
DateCreated
(qualifier = exact)
2014
DateOther
(qualifier = exact);
(type = degree)
2014-01
Place
PlaceTerm
(type = code)
xx
Language
LanguageTerm
(authority = ISO639-2b);
(type = code)
eng
Abstract
(type = abstract)
There are many studies on the perceptual interactions between taste and smell, however, few studies have focused on interactions between flavor and cooling sensations. To examine the interactions between these sensations, two studies were conducted. The objective of the first study was to determine whether perceptual interactions exist between cooling and flavors, whether these interactions are dependent on the congruency (appropriate pairing) of the flavor with cooling, and how this influences perceived intensity of cooling and flavor attributes. Based on studies of interactions between taste and smell, the expectation was that congruent pairings would enhance cooling and flavor intensities, while incongruent pairings would suppress or have no influence on attribute intensities. The objective of the second study was to understand how cooling compounds influence liking and emotions when added to congruent and incongruent flavored model beverages. Concentrations corresponding to moderate and low cooling intensities were determined with a dose-response study of WS-3 (N-Ethyl-5-methyl-2-(1-methylethyl) cyclohexanecarboxamide). WS-3 concentrations were varied in flavored model beverages (apple, spearmint, caramel). Intensity scales were employed to study the effects of the mixtures on cooling and flavor intensities using ScentMove® and affective scales to study the hedonics and emotions related to these mixtures. Results indicated that moderate intensity WS-3 significantly increased perceived intensity of spearmint flavor (a congruent pairing) over the flavor alone for a period of 2 minutes from tasting, while there was no influence of cooling intensity on apple or caramel intensities (incongruent pairings). For apple and caramel, increasing levels of WS-3 corresponded with decreased liking and positive emotions, as well as higher disgust. For spearmint, moderate intensity WS-3 slightly decreased positive emotions and slightly increased disgust. Results suggest that congruency has an impact on perceptual interactions involving cooling. Cooling congruent flavor intensity can be boosted using a cooling agent. It is important to use caution in product design, as liking and emotional profiles are influenced by cooling intensities. Even with a congruent flavor, there is an optimal cooling intensity level.
Subject
(authority = RUETD)
Topic
Food Science
RelatedItem
(type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier
(type = RULIB)
ETD
Identifier
ETD_5188
PhysicalDescription
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(authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
x, 65 p. : ill.
Note
(type = degree)
M.S.
Note
(type = bibliography)
Includes bibliographical references
Note
(type = statement of responsibility)
by Christie DeLaura
Subject
(authority = ETD-LCSH)
Topic
Senses and sensation
Subject
(authority = ETD-LCSH)
Topic
Flavor--Research
Subject
(authority = ETD-LCSH)
Topic
Cooling--Research
RelatedItem
(type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier
(type = local)
rucore19991600001
Location
PhysicalLocation
(authority = marcorg);
(displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier
(type = doi)
doi:10.7282/T34T6GFH
Genre
(authority = ExL-Esploro)
ETD graduate
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Rights
RightsDeclaration
(ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder
(type = personal)
Name
FamilyName
DeLaura
GivenName
Christie
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime
(encoding = w3cdtf);
(qualifier = exact);
(point = start)
2013-12-06 14:16:28
AssociatedEntity
Name
Christie DeLaura
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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Technical
RULTechMD
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ContentModel
ETD
OperatingSystem
(VERSION = 5.1)
windows xp
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