Abstracts 97 Effect of sugar and fat on sensory attributes of flavouredyogurt C. Sommardahl, H. Tuorila, L. Hyviinen University of Helsinki, Department of Food Technology, PO Box 27, SF-0001 4 Helsinki, Finland K. Leporanta and P. Merimaa Valio Ltd, R & D Centre, PO Box 390, SF-00101 Helsinki, Finland Strawberry yogurts, varied systematically in their fat (0, 2, 4, 6%) and sucrose contents (6, 8, 10, 12%)) were rated for their perceived sweetness, fattiness and sourness by a laboratory panel using single-point and time-intensity procedures. Sucrose and fat enhanced each other’s sensory effects, and both suppressed sourness. The single-point and time-intensity methods led basically to the same conclusions about the samples. Influence of acid and sugar on sourness, sweetnessand on the flavourprofiles of orange and lemon sherbets Chantal R. Stamponi Givaudan-Roure Flavours Ltd, Ueberlandstr: 138, CH-8600, Diibendorf Switzerland Orange and lemon sherbets varying in citric acid (O-6, 0.9, and 1.2%) and sucrose (12, 17, and 22%) content were prepared to determine the influence of the two constituents on sourness, sweetness, total flavour intensity, fruitiness, peeli- ness, juiciness and freshness, which were rated by 17 trained subjects on graphic scales. Acid addi- tion increased sourness and decreased sweetness, whereas sugar increased sweetness and depressed sourness. However, sweetness was less depressed by acid than sourness by sugar. Total flavour im- pact was increased by acid and sugar. Acid mainly enhanced freshness but also fruitiness and juici- ness, whereas sugar increased fruitiness and juici- ness. Perception of saltiness,sweetnessand sourness in emulsion systems of various oil to waterratios A. Szczecinska, N. Barylko-Pikielna and M. Kawka Centre for Agrotechnology and Veterinary Science of Polish Academy of Sciences, Dt$rartment of Sensory Analysis of Food, Powsir’rska 61/63, 02-903 Warsaw, Poland Mayonnaise-type emulsions of uniform viscosity and microstructure of 40-75% w/w oil level were prepared each with rising NaCl (O-0.45% w/w), sucrose (0.1-O% w/w) and citric acid (O-0*5% w/w) content. They were evaluated for saltiness, sweetness and sourness intensity, respectively, by 10 subjects in two groups. Consistent lowering of saltiness, sweetness and sourness intensity with re- duction of oil content was observed along the whole range of NaCl and sucrose concentrations and by higher concentration of citric acid. The assump- tion of McNulty’s and Karel’s model to mayon- naises and NaCl as stimulus seems to reflect the real situation of tastant release from the emulsion in oral cavity, followed by intensity of taste response. Recallingtaste intensities in sweetenedand salted liquids M. Theunissen, H. Tuorila Department of Food Technology, University of Helsinki, Viikki, SF-0071 0 Helsinki, Finland and R. Ahlstriim The Swedish InstituteforFood Research, PO Box 5401, S-402 29 Gothenburg, Sweden The effect of training on recalling taste intensities over 6 weeks was studied in two groups of 13 young females. Subjects were presented with two samples of redcurrant juice containing 3 or 8% sucrose, the sweetness of which was labelled as ‘weak’ or ‘strong’, respectively. They were then re- quested to mix juice samples containing 0% and 20% sucrose to produce the same intensities of sweetness. Similarly, subjects were offered two samples of hot (60°C) salty beef broth, one with 0.4% NaCl, labelled as ‘weak’, and the other with 1.2% NaCl, labelled as ‘strong’, and asked to mix these same intensities from broth samples contain- ing 0 and 3% NaCl. Group 1 (minimum training) mixed their ‘weak’ and ‘strong’ samples at con- centrations substantially higher than the refer- ence samples. In group 2 (extensive training) only a slight upward bias in the mixed concentrations was observed. The maximum bias was reached on an average of 1 day or 1 week. Comparative sensory analysis of the flavan-3-01 epimers (+)catechin and (-)-epicatechm J. H. Thorngate III University of Idaho, Moscow, Idaho, 83844-l 053, USA and A. C. Noble University of California, Davis, California, 95616, USA The bitterness in wine is primarily due to the presence of the flavan-3-01s (+)-catechin and