Journal
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
Volume 9, Issue 2, Pages 113-131Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/15428052.2011.584496
Keywords
Sensory perception; meal; pork; food-food interactions; gravy
Categories
Funding
- Danish Ministry of Science, Technology and Innovation
- Danish Pig Levy Fund
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In this study, gravy with different fat concentrations was poured over cauliflower, broccoli, and potatoes, and the sensory changes of the vegetables were investigated. Gravy significantly reduced the vegetable's own flavor (cauliflower, broccoli, and potato flavor) and increased the fried meat flavor. However, the bitter and acidic tastes were also increased. Only 5% fat is necessary in the gravy to achieve a reduction in vegetable flavor. The effect of gravy on cabbage- like flavor has been shown to be partly due to retention of the key cabbage volatile compounds and not only a sensory masking effect.
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