No effect of oral or sample temperature on sensory assessment of fat content

This work examined the possible influences of oral and sample temperature on the perception of fat content of a model food system. Melting or related phenomena may contribute to the greater sensation of fat content and the highly acceptable textural characteristics associated with certain fats. Thirty-one adults assessed the fat content of 0%, 12%, 24%, 36%, and 48% oil-in-water emulsions prepared with a commercial cocoa butter substitute having a melting range of 17–41°C. Samples were evaluated at combinations of sample and mouth temperatures of 20 and 36°C, with oral temperatures manipulated by repeated cold- and warm-water rinses prior to assessments. There were no significant differences amongst these treatments on perceived fat content of the samples, nor were subject characteristics of age or body composition related to judgments of fat content in these stimuli. Although previous studies had shown that degree of fat saturation is associated with enhanced perception of fat content (11), that does not appear to be related to the degree or occurrence of melting in the mouth over the ranges studies here.