Sensory characteristics of ice cream produced in the United States and Italy

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dc.contributor.author Thompson, Kelly R.
dc.contributor.author Chambers, Delores H.
dc.contributor.author Chambers, Edgar, IV
dc.date.accessioned 2009-10-06T15:30:40Z
dc.date.available 2009-10-06T15:30:40Z
dc.date.issued 2009-10-06T15:30:40Z
dc.identifier.uri http://hdl.handle.net/2097/1775
dc.description.abstract This study was conducted to define and compare sensory characteristics of high quality Italian gelati to ice creams produced in the United States. Trained descriptive sensory panelists evaluated gelato samples in Italy, purchased direct from local gelaterias, and ice cream samples in the U.S., purchased from grocery stores and local shops. In general, gelati obtained higher overall fruity and fruit ID scores, chocolate gelati higher chocolate and cocoa notes, and vanilla gelati higher vanilla and lower vanillin intensities than most U.S. ice creams. Gelati were consistently associated with higher density, lower firmness, and slower meltdown. When compared to U.S. ice creams, Italian gelati are characterized by specific sensory properties: “true to type” flavors: high intensity flavors considered to be typical to that flavor category or specific fruit and are combined with a dense, smooth texture that allows for the development of flavor, body and bloom, enhancing the perception of flavors. en_US
dc.relation.uri http://www3.interscience.wiley.com/journal/122438642/issue en_US
dc.rights Permission to archive granted by Max Gacula, Editor, Journal of Sensory Studies, Sept. 9, 2009. This is the accepted version of the following article: Thompson, K., Chambers, D.H., and Chambers, E. IV. 2009. Sensory Characteristics of ice cream produced in the United States and Italy. J. Sensory Studies. 24: 396-414, which has been published in final form at http://www3.interscience.wiley.com/journal/122438642/issue article]. en_US
dc.subject Sensory en_US
dc.subject Ice cream en_US
dc.subject Gelato en_US
dc.subject Descriptive analysis en_US
dc.subject Flavor en_US
dc.subject Amplitude en_US
dc.subject United States
dc.subject Italy
dc.title Sensory characteristics of ice cream produced in the United States and Italy en_US
dc.type Article (author version) en_US
dc.date.published 2009 en_US
dc.citation.doi 10.1111/j.1745-459X.2009.00217.x en_US
dc.citation.epage 414 en_US
dc.citation.issue 3 en_US
dc.citation.jtitle Journal of sensory studies en_US
dc.citation.spage 396 en_US
dc.citation.volume 24 en_US
dc.contributor.authoreid thmpsnkl en_US
dc.contributor.authoreid delores en_US
dc.contributor.authoreid eciv en_US

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