A mixed-ANOVA analysis found that fat content, fat mimetics and flavor
formulation had a significant influence on the perception of furaneol™ (cooked sugar
flavor), α-ionone (violet flavor) and γ-undecalactone (peach flavor) but there was no
interaction between ice cream type and flavor formulation for the three flavors.
Furaneol
TM
was perceived more strongly infull-fat ice cream, while cis-3-hexen-1-ol,
α-ionone, γ-undecalactone and ethyl-3-methyl-3-phenylglycidate were perceived more
strongly in low-fat ice cream. Ice creams with Simplesse
®
and full-fat ice cream had