Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses

Abstract

Sensory appeal is lost in pureed food compared to non-pureed food. This study aimed to investigate the differences in the availability of flavor (aroma and taste) compounds, texture, and flavor intensity between pureed food and non-pureed foods. We prepared samples consisting of food domains with different flavors: two three-layered foods as non-pureed food models and a mixture of layers as a pureed food model. The release of volatile and taste compounds and textural properties of the samples were analyzed using analytical instruments. We also conducted time–intensity analysis to measure the perceived flavor intensity, with simultaneous recording of eating behaviors. The total amount of released volatile compounds was decreased in pureed food; however, the release profile differed depending on the variety of volatile compounds. The release of taste compounds was decreased in pureed food. A compression test showed that the mixture sample was easily deformed with low stress. In the sensory analysis, the perceived flavor intensity of pureed food was lower than that of non-pureed foods. Mastication patterns were changed when consuming pureed food due to its soft texture, which was related to the reduced flavor intensity. Our results suggest that reductions in flavor intensity in pureed food were induced by changes in flavor release and mastication patterns caused by pureeing.